| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Sweet Corned Beef

Approximately 4 pounds corned beef brisket
1 onion, peeled
4 whole cloves
6 peppercorns
6 garlic cloves
2 jalapenos, seeded and chopped (see note)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup orange marmalade

1. Place corned beef in a large, heavy pot; cover with water.
2. Stud peeled onion with whole cloves. Add to the pot with peppercorns, garlic cloves, and chopped jalapenos. Bring to a boil over medium-high heat, reduce to low, cover, and simmer for 2 1/2 hours, or until the meat is tender.
3. Preheat the oven to 350°F (175°C).
4. Remove the corned beef to a shallow baking dish; reserving the cooking liquid. Sprinkle with salt and pepper then spread orange marmalade on top. Pour the cooking liquid on top and bake for 25 minutes, basting occasionally.

Makes 8 servings.

Cook's Note: Because hot peppers contain oils that can burn your eyes, lips and skin, protect yourself when working with peppers by covering one or both hands with plastic gloves or bags. Be sure to wash your hands thoroughly before touching your eyes or face.

||| Save this Recipe on Delicious |||