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Categories:
beef bay leaves malt vinegar brown sugar black peppercorns cloves onion celery stalk baby carrots olive oil garlic chicken stock STICKY REDCURRANT redcurrant jelly port rosemary
Viewed: 22 - Published at: 6 years agoIngredients
- 3 1/3 lbs corned beef
- 2 None bay leaves
- 1/4 cup malt vinegar
- 1/4 cup firmly packed brown sugar
- 8 None black peppercorns
- 8 None cloves
- 1 None onion, coarsely chopped
- 1 None celery stalk, trimmed and coarsely chopped
- 1 3/4 lbs baby carrots
- 1 tbsp olive oil
- 2 cloves garlic, crushed
- 1 1/2 cups chicken stock
- None None FOR THE STICKY REDCURRANT GLAZE
- 3/4 cup redcurrant jelly
- 1/4 cup port
- 1 tbsp fresh rosemary leaves
Method
- Place corned beef, bay leaves, vinegar, sugar, peppercorns, cloves, onion and celery in large saucepan. Cover with cold water; bring to a boil. Reduce heat to low; simmer, uncovered, for 1 hour. Remove beef from stock.
- Preheat the oven to 425°F. For the redcurrant glaze, bring jelly, port and rosemary to a boil in a small saucepan. Reduce heat to low; simmer, uncovered, for 5 mins or until glaze thickens slightly.
- Place beef in large flameproof baking pan. Brush with half of glaze. Add carrots to pan; drizzle with combined oil and garlic. Roast, uncovered, for 30 mins or until browned and tender, brushing beef occasionally with remaining glaze. Remove beef and carrots from pan; cover to keep warm.
- Add chicken stock to pan; bring to a boil. Reduce heat to low; simmer, stirring, until sauce thickens slightly. Serve beef and carrots topped with sauce.
