Prep 30 mins
Cook 4 hrs
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!
- 4762.71 g corned beef brisket (flat cut preferred)
- 1133.98 g onions
- 8 whole cloves
- 2 large carrots, peeled and cut into 2-inch pieces
- 2 large celery ribs, cut into 2-inch pieces
- 6 garlic cloves
- 12 black peppercorns
Ruby Currant and Port Sauce
- 473.18 ml red currant jelly
- 118.29 ml ruby port
- 118.29 ml finely chopped shallot
- 59.14 ml fresh lemon juice
- 59.14 ml fresh orange juice
- 22.18 ml grated lemon peel
- 14.79 ml grated orange peel
- 14.79 ml dry mustard
- 7.39 ml ground ginger
- 7.39 ml fresh coarse ground black pepper
- 2.46 ml salt
- 118.29 ml coarse grain mustard
- 118.29 ml firmly packed brown sugar
- 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. (Can be prepared 1 day ahead. Refrigerate beef in cooking liquid. Bring to room temperature before baking.).
- For sauce: combine first 11 ingredients in heavy medium saucepan over medium-low heat. Stir until jelly ismelted. Let cool at least 30 minutes. (Can be prepared 1 day ahead.).
- 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.
Excellent! Truly a step above a standard corned beef. I made as directed, but my flat cut was only 3.5 lbs. I didn't have whole cloves so just added some ground to the cooking water. I used 1 bottle of Guiness in the cooking water. I loved that you can do the lengthy portion the day before. It made dinner pretty quick to put together after work. This makes a very elegant presentation & I would certainly use it for guests. I served it with Kittencal's Fried Cabbage With Bacon , potatoes & carrots. I'm a little disappointed that this recipe appears to be not very well used & not many reviews. This one is certainly worth a try! It's head & shoulders above a basic recipe and not much work. Thanks for the great recipe, Jackie!
I made this as directed but cooked my beef in my crock pot. I loved the glaze, it really made the corned beef seem special. I also added cabbage, which is a must have part of our St. Patrick's Day meal.
This is really good! I added the cabbage to the "stock" that the corned beef was cooking in after I took out the beef and it made the cabbage very tasty! I also used the seasoning packet the beef came with instead of the peppercorns. In the sauce, I had omitted the lemon and orange peel because I had forgotten to put it in and had tossed the peels before I realized I needed it and had used cheery jam that I had canned this summer instead of using the jelly it called for. In the glaze, I didn't use the type of mustard it called for since I didn't have any on hand so just used dijon mustard and the contrast of flavors were amazing! The salty, sweet, tangy, and mustardy all came together making a beautiful and delicious meat to eat!