Tangy Orange-Glazed Corned Beef with Veggie Medley
Transform your perception of corned beef with this enticing recipe featuring a sweet and spicy orange glaze. This dish is inspired by a local newspaper's culinary treasure, proving that corned beef can be a delicious centerpiece for any meal. The combination of tender brisket, vibrant veggies, and a zesty sauce elevates this one-dish wonder to gourmet status. Cooked to perfection, each bite of the corned beef is succulent and infused with the flavors of orange, Dijon mustard, and a hint of heat. Serve it family-style for gatherings, and let your guests marvel at how delicious corned beef can truly be! Adjust the vegetable quantities to match your pantry and preferences for a personalized touch.
10
Servings
236
Calories
12
Ingredients
Ingredients
corned beef
3-4 lbs (trimmed)
green cabbage
1 (cut into serving size wedges)
red potatoes
3-4 small (halved)
large onion
1 (quartered)
celery
2 stalks (cut into bite-size pieces)
pickling spices
1 1/2 tablespoons
carrots
2-3 (sliced into thick diagonal pieces)
frozen orange juice concentrate
1/4 cup
brown sugar
1/4 cup
Dijon mustard
1 1/2 tablespoons
orange marmalade
1/4 cup
Tabasco sauce
1/8 teaspoon (more to taste)
Instructions
1
Begin by placing the corned beef in a large pot filled with water. Add the seasoning package and pickling spices. Bring to a boil over medium-high heat.
2
Once boiling, reduce the heat to low and simmer the beef for approximately 40 minutes per pound, or until tender.
3
After cooking, remove the brisket from the pot, reserving the liquid. Place the brisket on a broiler pan, cover it with foil, and set it aside as you prepare the sauce and vegetables.
4
For the glaze, combine the frozen orange juice concentrate, orange marmalade, Dijon mustard, brown sugar, and Tabasco sauce in a small saucepan. Heat over medium heat, stirring until the marmalade and juice concentrate melt and the mixture thickens slightly.
5
As the glaze is warming, add cabbage wedges and halved potatoes to the reserved cooking liquid. Bring back to a boil and simmer until both the cabbage and potatoes are fork-tender, about 10-15 minutes. Afterward, stir in the celery and one quarter of the onion.
6
In another saucepan, cook the remaining onion and sliced carrots with a small amount of water, adding salt if desired, until soft.
7
Next, score the top of the corned beef in a criss-cross pattern, about 1/2 inch deep, to enhance the glaze absorption. Spoon half of the orange glaze over the brisket and place it under the broiler for about 7-10 minutes or until bubbly and caramelized.
8
In the separate saucepan with the carrots and onions, toss in half of the remaining glaze and let it cook on low heat while the brisket glazes.
9
Once the brisket is finished glazing, slice it against the grain. Drain the cabbage, potatoes, celery, and onions, then arrange them on a large serving platter.
10
Place the sliced brisket on top of the vegetables, garnish with the glazed carrots and onions, and serve the remaining sauce on the side for dipping.
Nutrition Information
7g
Fat
28g
Carbs
16g
Protein
3g
Fiber
6g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Tangy Orange-Glazed Corned Beef with Veggie Medley?
It is a gourmet version of a traditional corned beef dish, featuring a sweet and spicy orange glaze, tender brisket, and a variety of fresh vegetables.
How many servings does this recipe yield?
This recipe makes approximately 10 servings.
How many calories are in one serving of this corned beef?
There are 236 calories per serving.
What is the protein content per serving?
Each serving contains 16g of protein.
How much fat is in each serving?
There are 7g of fat per serving.
What are the total carbohydrates per serving?
Each serving has 28g of carbohydrates.
Is there sugar in this dish?
Yes, there is 6g of sugar per serving.
How much fiber is in a serving?
Each serving provides 3g of fiber.
What size corned beef brisket should I use?
The recipe calls for a 3-4 lb trimmed corned beef brisket.
What ingredients are used for the orange glaze?
The glaze is made from frozen orange juice concentrate, orange marmalade, Dijon mustard, brown sugar, and Tabasco sauce.
How long should I simmer the corned beef?
The beef should be simmered for approximately 40 minutes per pound, or until tender.
What spices are used during the boiling process?
You use the seasoning package included with the beef along with 1 1/2 tablespoons of pickling spices.
Which vegetables are included in the medley?
The medley includes green cabbage, red potatoes, onion, celery, and carrots.
How should the cabbage be prepared?
The cabbage should be cut into serving size wedges and boiled in the reserved cooking liquid.
How are the red potatoes prepared?
Use 3-4 small red potatoes, halved, and simmer them in the beef cooking liquid.
Do I cook all the vegetables in the beef liquid?
Most are cooked in the beef liquid, but the carrots and some of the onion are cooked separately in a saucepan with water.
What is the secret to a better glaze absorption?
Score the top of the corned beef in a criss-cross pattern about 1/2 inch deep before glazing.
How do I caramelize the glaze on the meat?
Place the glazed brisket under a broiler for about 7-10 minutes until it is bubbly and caramelized.
Can I adjust the heat level of this dish?
Yes, you can add more than 1/8 teaspoon of Tabasco sauce to the glaze to suit your taste preferences.
What kind of mustard is recommended for the sauce?
The recipe specifically recommends 1 1/2 tablespoons of Dijon mustard.
How should I slice the corned beef?
The brisket should be sliced against the grain once it has finished glazing.
What should I do with the remaining glaze?
Toss half of the remaining glaze with the carrots and onions, and serve the rest on the side for dipping.
How is the celery prepared?
Cut 2 stalks of celery into bite-size pieces and stir them into the reserved cooking liquid.
Is the onion used all at once?
No, one quarter of the onion is added to the main vegetable pot, while the rest is cooked with the carrots.
Can I customize the vegetable quantities?
Yes, you can adjust the vegetable amounts based on your pantry and personal preferences.
How should the dish be presented?
Arrange the drained vegetables on a large platter, place the sliced beef on top, and garnish with the glazed carrots and onions.
What temperature should the brisket be cooked at initially?
Bring the water to a boil over medium-high heat, then reduce to low heat to simmer.
Does this recipe include dietary information for sodium or cholesterol?
No, sodium and cholesterol levels are not specified in this nutritional profile.
How is the orange juice concentrate used?
Use 1/4 cup of the frozen concentrate directly in the glaze mixture without diluting it first.
Is this a good recipe for family gatherings?
Yes, it is designed to be served family-style and provides 10 servings, making it perfect for groups.