Ruby Glazed Corned Beef
From the famous silver palate caterers, this is a step up from your traditional corned beef. sophisticated sweet and tart flavors update the classic american recipe that makes an impressive centerpiece to your buffet menu. baked to a beautifully glazed finish, the hot corned beef is sliced thickly and offered with additional port sauce. yum!!
Steps
Place beef in heavy large pot.
Stud each onion with 4 cloves.
Add to pot with carrots , celery , garlic and peppercorns.
Cover with water.
Bring to boil over medium heat.
Reduce heat , cover and simmer until beef is tender , about 3-1 / 4 hours , turning beef every hour.
For sauce: combine first 11 ingredients in heavy medium saucepan over medium-low heat.
Stir until jelly ismelted.
Let cool at least 30 minutes.
Position rack in center of oven and preheat to 350 degrees.
Drain beef and pat dry.
Arrange fat side up in large roasting pan.
Cut off any excess fat and discard.
Spread coarse-grained mustard over beef.
Pour 2-1 / 2 cups sauce over beef.
Sprinkle with sugar.
Bake until beef is glazed deep rich brown , basting every 15 minutes , about 45 minutes.
Transfer to large platter.
Spoon some of sauce over top.
Serve immediately , passing remaining sauce separately.
Ingredients
corned beef brisket, onions, whole cloves, carrots, celery ribs, garlic cloves, black peppercorns, red currant jelly, ruby port, shallot, fresh lemon juice, fresh orange juice, lemon peel, orange peel, dry mustard, ground ginger, fresh coarse ground black pepper, salt, coarse grain mustard, brown sugar