Corned Beef With Sticky Redcurrant Glaze Recipe

Name: Corned Beef With Sticky Redcurrant Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/3 lbs corned beef; 2 None bay leaves; 1/4 cup malt vinegar; 1/4 cup firmly packed brown sugar; 8 None black peppercorns; 8 None cloves; 1 None onion, coarsely chopped; 1 None celery stalk, trimmed and coarsely chopped; 1 3/4 lbs baby carrots; 1 tbsp olive oil; 2 cloves garlic, crushed; 1 1/2 cups chicken stock; None None FOR THE STICKY REDCURRANT GLAZE; 3/4 cup redcurrant jelly; 1/4 cup port; 1 tbsp fresh rosemary leaves

Servings: persons

3 1/3 lbs corned beef
2 None bay leaves
1/4 cup malt vinegar
1/4 cup firmly packed brown sugar
8 None black peppercorns
8 None cloves
1 None onion, coarsely chopped
1 None celery stalk, trimmed and coarsely chopped
1 3/4 lbs baby carrots
1 tbsp olive oil
2 cloves garlic, crushed
1 1/2 cups chicken stock
None None FOR THE STICKY REDCURRANT GLAZE
3/4 cup redcurrant jelly
1/4 cup port
1 tbsp fresh rosemary leaves

1
Place corned beef, bay leaves, vinegar, sugar, peppercorns, cloves, onion and celery in large saucepan. Cover with cold water; bring to a boil. Reduce heat to low; simmer, uncovered, for 1 hour. Remove beef from stock.
2
Preheat the oven to 425u00b0F. For the redcurrant glaze, bring jelly, port and rosemary to a boil in a small saucepan. Reduce heat to low; simmer, uncovered, for 5 mins or until glaze thickens slightly.
3
Place beef in large flameproof baking pan. Brush with half of glaze. Add carrots to pan; drizzle with combined oil and garlic. Roast, uncovered, for 30 mins or until browned and tender, brushing beef occasionally with remaining glaze. Remove beef and carrots from pan; cover to keep warm.
4
Add chicken stock to pan; bring to a boil. Reduce heat to low; simmer, stirring, until sauce thickens slightly. Serve beef and carrots topped with sauce.

1346

kcal

Calories

Fat

Carbs

131

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 1/3 lbs corned beef, 2 None bay leaves, 1/4 cup malt vinegar, 1/4 cup firmly packed brown sugar, and more.

Yes, Corned Beef With Sticky Redcurrant Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corned Beef With Sticky Redcurrant Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions