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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

SWEET AND SOUR CORNED BEEF Recipe

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This recipe for SWEET AND SOUR CORNED BEEF is from FAMILY FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For meat;
4-6 pounds corned beef
1 large onion, sliced
2 whole garlic cloves
2 dried bay leaves
2 whole cloves
2 whole peppercorns
1/2 cup whiskey
For glaze:
1/4 cup orange juice
3/4 cup brown sugar
1 tsp dry mustard
1/4 cup whiskey
2 Tbs corned beef stock
For sauce:
3 Tbs. sugar
4 1/2 Tbs flour
1 Tbsp dry mustard
1 cup heavy cream
1 egg yolk
3 Tbs. white vinegar
cabbage
red potatoes
carrots
Directions:
Directions:
For meat: Put all ingredients in a large Dutch oven, cover with water. Bring to boil, reduce heat and simmer approximately 3-4 hours with lid on til meat is fork tender. Remove meat to shallow baking pan, fat side up. Score fat. Pour glaze sauce over meat and bake in oven at 400º for 30 minutes, basting every 10 minutes. Meanwhile cook carrots and red potatoes in beef stock til tender. Cut cabbage into wedges and add to stock last 10 minutes. Be careful to not over cook the cabbage.
For sauce:
In a saucepan, combine sugar, flour and mustard. Combine egg yolk and cream and beat slightly. Add to dry ingredients and cook over low heat for 10 -12 minutes, whisking constantly until thickened, slowly add vinegar and beat til smooth.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
This was our annual St. Patrick's Day meal--I never made the sauce. There is enough of the glaze to serve with the cooked meat.

 

 

 

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