Maple-Glazed Corned Beef With Orange And Stout

Maple-Glazed Corned Beef With Orange And Stout
4.5 from 2 ratings
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This recipe takes regular corned beef and creates a completely different flavor for your taste buds. Try this corned beef dish with a sweet, peppery maple glaze and roasted with an Irish stout beer and orange slices.
Prep Time
25
minutes
Cook Time
3.48
hours
Servings
8
servings
Maple-glazed Corned Beef with Orange and Stout recipe
Total time: 3.9 hours
Ingredients
  • 1 flat cut, corned beef brisket, about 3 pounds
  • 2 medium-size sweet onions, cut into 8 wedges
  • 2 ribs celery, roughly chopped
  • 1 medium-size orange, ends trimmed, halved, thinly sliced
  • 3 large cloves garlic, sliced
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon whole cloves
  • 2 bay leaves
  • 1 cup stout beer
  • 8 long skinny carrots, 12 ounces total, peeled, cut crosswise in half
  • 1/4 cup pure maple syrup
  • 1 tablespoon molasses, optional
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • horseradish sauce, for serving
Directions
  1. Heat the oven to 325F. In a large (6-quart) Dutch oven, put corned beef, wedges from 2 medium-size onions, 2 chopped celery ribs, 1 thinly sliced orange, 3 cloves sliced garlic, 1 teaspoon black peppercorns, ½ teaspoon whole cloves and 2 bay leaves. Add 1 cup stout beer and then cold water to cover everything by 1 inch. Heat to a gentle simmer over medium heat.
  2. Place a piece of parchment paper over the top of the pot. Add the lid and carefully slide it into the oven. Bake covered, stirring once or twice, for 2 hours.
  3. Add 12 ounces of carrots to pot; cover and continue baking until a fork inserted into meat releases easily, 1 to 1 ½ more hours. Use a slotted spoon to scoop out and discard the orange slices. (Recipe can be prepared to this point and refrigerated in the liquid, covered up to 2 days. Reheat everything over medium-low heat on top of the stove.)
  4. In a small saucepan, mix ¼ cup maple syrup, 1 tablespoon molasses if using, 1 tablespoon Dijon mustard and ½ teaspoon ground black pepper. Heat to a simmer. Cook and stir until mixture reduces to a thick syrup consistency, about 1 minute. Remove from heat.
  5. Heat oven to 375F on convection or 400F on the conventional setting. Use tongs to transfer cooked corned beef to a foil-lined baking pan. Use a slotted spoon to transfer carrots and onion pieces around the meat in the baking pan. (You can strain the broth and save it for the base of a meaty soup.)
  6. Drizzle the maple glaze over the meat and the vegetables. Bake, until bubbling hot, about 10 minutes. Transfer corned beef to a cutting board. Slice thinly, across the grain. Arrange on serving platter; pile the carrots and onions alongside the sliced meat. Pass the horseradish sauce.
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