Marmalade Roasted Corn Beef
1/4 Cup Brown Sugar
3 Tablespoons Orange Marmalade (or apricot or peach preserves)
1 Tablespoon Sesame Seeds
2 teaspoons Soy Sauce
3 lb corn beef brisket
Rinse brisket off. Place baking rack in the bottom of a roasting pan. Spray rack.
With a non stick spray, and place beef fat side up on the rack. Fill the bottom of the pan (up to the rack) with water. Mix all other ingredients in a bowl and spoon glaze over the top of the corn beef. Bake at 300 degrees for approximately 3 hours. If the glaze begins to burn while cooking, loosely cover with aluminum foil. Slice thinly against the grain and serve with Colcannon (see below)
COLCANNON (a traditional Irish side dish)
4 slices bacon
6 medium potatoes
3 cups thinly sliced cabbage
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoon butter
½ cup warm milk
3 Tablespoons fresh chives (chopped)
Peel and cube potatoes. Place them in a medium sauce pan and cover with cold water. Bring to a boil and cook until potatoes are tender with a fork (about 10 minutes). While potatoes are cooking:
Cook bacon in a separate large frying pan until crispy. Remove bacon from pan, set aside. Add sliced cabbage, salt, and pepper to the bacon drippings, and cook on a medium high heat until cabbage is tender. Turn heat off.
Pour water off potatoes, add milk and butter to the potatoes and mash. Stir Fried cabbage into the mashed potatoes. Add chopped chives and crumbled bacon. Serve.
Traditionally, Colcannon is served with melted butter in the middle of each serving. Bites are taken from the outside of the serving and dipped into the
Well of melted butter.
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