Corned Beef & Orange-Glazed Vegetables

Make it a Meal

Add these dishes to make a full meal:

Crispy Potatoes and Turnips

Warm Winter Walnut Salad

Apple Spice Cake

Wine Pairings

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

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.