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.
- 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
- Sharp knife – for trimming excess fat once corned beef is done boiling
- Slotted Spoon- for skimming off pickling spices
- Using a large cooking pot, place the corned beef in the pot and pour in the orange juice and the pickling spices
- Bring the contents of the pot to a boil and the reduce the heat to a simmer and cover for 10 minutes.
- After 10 minutes, uncover the pot and skim the surface
- 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’)
- 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
- Remove the corned beef from the liquid and place it on a cutting board
- Using a sharp knife trim off any excess fat from the corned beef
- Place corned beef on a broiler pan or baking pan
- Combine the brown sugar and whole grain mustard in a bowl
- Using a spatula/brush/spoon the mixture over the corned beef
- Place the corned beef in the oven for 6 to 8 minutes until the brown sugar/mustard glaze is bubbly and brown
- Remove, slice and serve!
We hope you enjoy this Spring recipe – but it’s great any time of year!