Corned Beef

Corned Beef

Growing up I adored Corned Beef & Cabbage and I still do today.  I don’t have a drop of Irish in me, but who cares!  Everyone is Irish on Saint Patrick’s Day! You just may want to put your cardiologist on speed dial this weekend.


1 Three Pound Corned Beef

1 Bunch Fresh Cilantro

1 1/2 Cups Orange Marmalade

1/4 Cup Dijon Mustard

1/4 Cup Brown Sugar

Cabbage, Carrots, Turnips and Potatoes (Optional)

Preheat your oven to 350º F.  Put the corned beef into a large size soup pot and fill with water.  Place the bunch of cilantro into a large piece of cheesecloth.  Tie the cheesecloth with string and place the cilantro bundle into the water with the corned beef.  This keeps the cilantro from going all over the place. Bring to a boil and then turn down the heat to low.  Cover the pot with the lid halfway on the pot.  Simmer for 3 1/2 hours.  The corned beef should be fork tender.  In a small size bowl mix together the marmalade, mustard and sugar.  When the corned beef is finished cooking take it out of the pot.  If you are going to save the water for cooking the root vegetables then leave the cilantro bundle in the water. In a large size glass baking pan place the corned beef and pour the marmalade mixture all over it.  Make sure to coat completely.  Bake, uncovered, for 30 minutes until the marmalade glaze is crisp and browned.  Remove from the oven and let it rest for 15 minutes.  Transfer to a serving platter and serve with the vegetables of your choice.  Serves 6


Tip: If you are boiling carrots, potatoes, turnips and cabbage make sure to add the cabbage at the very end of cooking the other root vegetables.  Cabbage takes a lot less time to cook and you don’t want to end up with mushy cabbage. 


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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