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Tuesday, March 12, 2013

Marmalade-Bourbon Corned Beef

As heard on WIBW 580 Kansas Live at 10:00 a.m. on Wednesday, March 13 and seen on WIBW 13 News This Morning at 6:40 a.m. on Friday, March 15. 

2 – 2 ½ lb. corned beef (I prefer a flat instead of a point)
1 cup orange marmalade
¼ cup bourbon
1/8 tsp. ground nutmeg
2 Tbs. country mustard

Cook corned beef according to package directions using enclosed seasoning package.  Cool and then chill corned beef, reserving pan juices.  To make marmalade-bourbon glaze, combine marmalade with bourbon, nutmeg and mustard in a small mixing bowl and set aside.  Once corned beef has chilled, slice across the grain into slices and place into a baking dish layering slices across bottom.  Pour a small amount of reserve pan juices over corned beef slices and place, covered, into preheated 325 degree oven to warm, approx. 25-30 minutes.  Warm reserve marmalade-bourbon glaze, stirring to blend.  Serve corned beef slices slathered with glaze.  This dish is great with Chef Alli’s Smashed Potatoes Supreme (recipe below).

 Smashed Potatoes Supreme
6 large Yukon Gold potatoes, halved, no need to peel
½ cup 2% milk
½ tsp. white pepper and ½ tsp. kosher salt
1/2 tsp. nutmeg
2 cloves fresh garlic, minced
1 Tbs. butter, 1 egg, beaten, 1 Tbs. freshly grated horseradish
4 Tbs. Parmesan cheese, freshly grated
Cook potatoes in boiling water until fork tender; drain and place into a large mixing bowl.  Mash well and gradually add milk to potatoes as you are mixing; stir until smooth. Season potatoes with salt, pepper, and nutmeg; Stir in garlic, butter, egg, and horseradish. Place potatoes into baking dish and sprinkle Parmesan over top. Bake, uncovered, in preheated 375 degree oven for approx. 20 minutes or until hot throughout.

Now You're Cookin',
Chef Alli