Special Diets

Corned Beef & Orange-Glazed Vegetables

• From: National Cattleman's Beef Association

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

Orange juice and brown sugar sweeten up this corned beef dinner.

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.