Easy Citrus Corned Beef

This is NOT your typical boiled dinner!

Boiling corned beef in orange juice gives it a great flavor and this easy recipe is even enjoyed by my kids. The cooking time is about 4 hours – but with only a few minutes to prep – it is perfect for a day of home cooking with very little effort.

Ingredients

• 4 to 6 lbs of Corned Beef – for this recipe we used the pink style
• 2 Cups of orange juice for 4 lbs of corned beef, 3.5 Cups for 6 lbs of corned beef We used Garelick Farms Orange Juice.
• Pickling spices – for a 4 lb corned beef we used 2 Tablespoons for 6 lbs or larger use 3 Tablespoons

For the Glaze

• 4 lb corned beef  – use 2 Tablespoons of whole grain mustard and 2 Tablespoons of  light brown sugar
• 6 lb corned beef – use 4 Tablespoons of whole grain mustard mixed with 4 Tablespoons of light brown sugar

Helpful Tools

• Sharp knife – for trimming excess fat once corned beef is done boiling
• Slotted Spoon- for skimming off pickling spices

Getting Started

1. Using a large cooking pot, place the corned beef in the pot and pour in the orange juice and the pickling spices
2. Bring the contents of the pot to a boil and the reduce the heat to a simmer and cover for 10 minutes.
3. After 10 minutes, uncover the pot and skim the surface
4. Recover the pot and simmer (our electric stove setting was medium/low – stove tops may vary) for 3.5 to 4 hours or until the corned beef is tender (a fork is able to easily penetrate the meat – ‘fork-tender’)
5. Turn the oven onto broil setting  TIP – make sure your oven racks are in the right place for broiling – approximately 8″ from the top in our oven
6. Remove the corned beef from the liquid and place it on a cutting board
7. Using a sharp knife trim off any excess fat from the corned beef
8. Place corned beef on a broiler pan or baking pan
9. Combine the brown sugar and whole grain mustard in a bowl
10. Using a spatula/brush/spoon the mixture over the corned beef
11. Place the corned beef in the oven for 6 to 8 minutes until the brown sugar/mustard glaze is bubbly and brown
12. Remove, slice and serve!

We hope you enjoy this Spring recipe – but it’s great any time of year!