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Prep and Cook time:
3 3/4 hours
Makes: 6 servings
Ingredients
2 1/2 to 3 1/2 pound boneless corned beef brisket
1 pound carrots, sliced (1/2-inch thick)
1 medium onion, cut into 8 wedges
Glaze:
1/3 cup orange juice
1/4 cup packed brown sugar
1/2 teaspoon cornstarch
1 tablespoon butter
1 teaspoon grated orange peel
Instructions
1. 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.
2. 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.
3. Cook carrots in boiling water in medium saucepan 10 minutes. Add onion;
continue cooking 5 minutes or until just tender. Drain; return to
saucepan.
4. Preheat oven broiler. 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.
5. 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.
