Corned Beef & Orange-Glazed Vegetables
Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Yield: 6 servings
Ingredients
2- 1/2 to 3- 1/2 -pound boneless corned beef brisket
1 lb carrots, sliced (1/2-inch)
1 medium onion, cut into 8 wedges
Glaze:
1/3 cup orange juice
1/4 cup packed brown sugar
1/2 tsp cornstarch
1 Tbs butter
1 tsp grated orange peel
Directions
Place corned beef brisket in Dutch oven; add water to cover. Bring just
to a simmer; do not boil. Cover tightly and simmer 2-1/2 to 3-1/2 hours or until
fork-tender.
Combine orange juice, sugar and cornstarch in small saucepan. Bring to
a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in butter and
orange peel.
Cook carrots in boiling water in medium saucepan 10 minutes. Add onion;
continue cooking 5 minutes or until just tender. Drain; return to saucepan.
Remove brisket from water; trim fat. Place on rack in broiler pan so
surface of beef is 3 to 4 inches from heat. Brush top of brisket with 2 tablespoons glaze.
Broil 3 minutes or until glazed.
Pour remaining glaze over vegetables; cook over medium-high heat 1 to 2
minutes or until glazed. Carve brisket diagonally across the grain. Serve with vegetables.
Makes 6 to 8 servings.
Nutrition facts
Serving Size 1 serving
Calories 455
Calories from Fat 252 (55%)
% Daily Value*
42%Total Fat 27g
49%Saturated
Fat 9.7g
Polyunsaturated Fat 1.1g
Monounsaturated Fat 12.8g
45%Cholesterol 136mg
65%Sodium 1569mg
18%Potassium 617mg
9%Total
Carbohydrate 26g
11%Dietary
Fiber 2.8g
Sugars 20g
Sugar Alcohols 0g
51%Protein 26g