Beef & Orange-Glazed Vegetables

(15 votes)

Makes 6 to 8 servings.

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

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 and return to saucepan.
Remove brisket from water and 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.
To finish off the glaze for this beef brisket recipe 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.
* A Dutch oven is a thick-walled iron (usually cast iron) cooking pot with a tight-fitting lid. It is commonly referred to as a 'camp oven' in the Australian bush, cocotte in French, as a 'casserole dish' in British English, and is similar to both the South African potjie and the Sač (sach), a traditional Balkan cast-iron oven. (An Australian 'Bedourie oven' is made of steel rather than cast-iron, so that it is more suitable for carrying by packhorses.)
**In the United Kingdom and Commonwealth countries (except Canada), grilling generally refers to cooking food directly under a source of direct, dry heat. The "grill" is usually a separate part of an oven where the food is inserted just under the element. This practice is referred to as "broiling" in North America. In electric ovens, grilling may be accomplished by placing the food near the upper heating element, with the lower heating element off and the oven door partially open. Grilling in an electric oven may create much smoke and cause splattering in the oven. Gas ovens often have a separate compartment for grilling, as a drawer below the flame.

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