Spiced Corned Beef
Source of Recipe
Around the World, Around Our Town, San Pedro, CA
List of Ingredients
1 3 pound corned beef brisket -- 3- to 4-pounds
2 medium oranges -- sliced
1 large onion -- quartered
2 stalks celery -- cut up
2 cloves garlic -- quartered
2 teaspoons dill seed
1 teaspoon dried rosemary -- crushed
6 whole cloves
1 3 inch stick cinnamon -- broken
6 medium carrots -- quartered
4 medium potatoes -- quartered
1 small cabbage -- cut into 8 wedges
1 liter tbsp. corn syrup
1 tablespoon butter -- optional (1-2)Recipe
Trim fat from brisket. Discard spices from brisket package. Place brisket in a 6- to -quart kettle or pot; add enough water to cover. Add oranges, onion, celery, and seasonings. Bring to boiling; reduce heat. Cover and simmer about 2 1/2 hours or until almost tender. Remove oranges, celery, and cinnamon with slotted spoon; discard. Add carrots and potatoes to kettle. Return to boiling; reduce heat. Cover and simmer for 10 minutes. Add cabbage; cover and cook for 15 to 20 minutes or until tender. Remove brisket, carrots, potatoes, and cabbage to serving platter. Brush brisket with corn syrup. Dot potatoes with butter before serving, if desired. Makes 8 servings.
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