Best Beef Marmalade Recipes

CORNED BEEF AND CARROTS WITH MARMALADE-WHISKEY GLAZE

Steps:

• Preheat oven to 425°F. Coat large rimmed baking sheet with nonstick spray. Boil next 3 ingredients in saucepan until reduced to generous 3/4 cup, stirring often, about 7 minutes. Mix in 1 tablespoon mustard.
• Generously brush corned beef all over with glaze; place in center of prepared sheet. Toss carrots and 1/4 cup glaze in large bowl to coat; place around beef. Sprinkle carrots with salt and pepper. Roast until carrots are tender and beef is golden, brushing occasionally with more glaze, about 35 minutes. Transfer to platter, garnish with parsley, and serve with Dijon mustard.

BEEF CROSTINI WITH CARAMELIZED ONION MARMALADE

Steps:

• Preheat oven to 350 degrees F. Preheat a grill to medium-high heat.
• Brush the slices of focaccia with the olive oil. Place on a sheet pan and grill until crispy, about 5 minutes. Set aside.
• In a medium saucepan, combine the onions, wine, vinegar, brown sugar, and honey. Stir constantly over medium heat until the sugar is dissolved, about 5 minutes. Reduce heat to low and simmer for 30 minutes, until the sauce is the consistency of marmalade.
• Grill the beef tenderloin, turning to mark all sides, until medium rare, about 10 to 15 minutes total. Let rest for 10 minutes, then thinly slice the meat. Place a slice of beef on each rosemary focaccia crostini and top each with a teaspoon of onion marmalade.

BEEF CROSTINI WITH CARAMELIZED ONION MARMALADE RECIPE - (5/5)

Steps:

• Preheat oven to 350 degrees F. Preheat a grill to medium-high heat. Brush the slices of focaccia with the olive oil. Place on a sheet pan and grill until crispy, about 5 minutes. Set aside. In a medium saucepan, combine the onions, wine, vinegar, brown sugar, and honey. Stir constantly over medium heat until the sugar is dissolved, about 5 minutes. Reduce heat to low and simmer for 30 minutes, until the sauce is the consistency of marmalade. Grill the beef tenderloin, turning to mark all sides, until medium rare, about 10 to 15 minutes total. Let rest for 10 minutes, then thinly slice the meat. Place a slice of beef on each rosemary focaccia crostini and top each with a teaspoon of onion marmalade.

BEEF MARMALADE

Steps:

• Part 1. Put meat in a big heavy-bottomed pot . Add wine, 3 cups of port, the stock, peppercorns, fresh thyme and garlic. Stir. Bring to rapid boil over medium-high heat. Reduce heat and simmer uncovered, about 3 hours, stirring occasionally. After 3 hours, your pot should look kind of gross and sludge-y. The meat will be purple. Pull the meat out of the pot and set aside to cool. The broth should be thin and a deep mahogany color. Set it aside. When the meat is cool enough to handle, pull it off the bones. Discard the fat, bone, and gristle. Chop the meat into small pieces. Place in a bowl. Cover it and refrigerate. Part 2. Strain the braising liquid and discard the solids. Put the liquid in a large saucepan on the stove over high heat. Bring it to a boil, reduce the heat and simmer for 1 1/2 to 2 hours, or until it's reduced to about 3 cups. Put 3 tablespoons of butter and 3 tablespoons of flour in a small bowl. Mash them together into a paste. Whisk the butter/flour mixture into the reduced braising liquid over medium-high heat until it melts completely. Cook like this for 2-3 minutes, until the sauce has thickened. Remove the pan from the heat and set it aside. Part 3. Dice the carrots and shallots. Melt the remaining 5 tablespoons of butter in a large saucepan over medium heart. Toss in the carrots and shallots. Stir to coat in butter. Saute over medium heat for about 15 minutes, until the veggies are starting to get soft and translucent. Toss in the kosher salt, 1 1/2 teaspoons black pepper, and the white and brown sugars. Pour in the remaining 3 cups of port and all the red wine vinegar. Stir to combine. Cook over medium-high heat, stirring frequently, until the liquid has completely evaporated. This will take about 45 minutes. Part 4. Toss the meat into the pan with the veggies. Add the thickened braising liquid to the pan. Mix everything together.

CORNED BEEF AND CARROTS WITH MARMALADE-WHISKEY GLAZE RECIPE | EPICURIOUS.COM

Steps:

• Preheat oven to 425°F. Coat large rimmed baking sheet with nonstick spray. Boil next 3 ingredients in saucepan until reduced to generous 3/4 cup, stirring often, about 7 minutes. Mix in 1 tablespoon mustard.
• Generously brush corned beef all over with glaze; place in center of prepared sheet. Toss carrots and 1/4 cup glaze in large bowl to coat; place around beef. Sprinkle carrots with salt and pepper. Roast until carrots are tender and beef is golden, brushing occasionally with more glaze, about 35 minutes. Transfer to platter, garnish with parsley, and serve with Dijon mustard.