Corned Beef and Orange Glazed Vegetables
Serves: 6
Calorie: 455, Proteins: 26 g, Total Fat: 27 g, Fiber: 2.80 g, Sugar 20 g.
Preparation
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.