CORNED BEEF WITH RUBY GLAZE

CORNED BEEF WITH RUBY GLAZE image

Yield 10-12

Number Of Ingredients 21

10 pound fresh corned beef-soaked overnight before doing recipe
2 onions
8 whole cloves
2 large carrots, cut into 2-inches
2-3 large celery stalks, cut into 2-inches
6 cloves of garlic
12 peppercorns
Port and Ruby Currant sauce:
half cup ruby port
2 cups red currant jelly
half cup finely chopped shallots
quarter cup fresh lemon juice
quarter cup fresh orange juice
4-5 tsp grated lemon peel
1 Tblsp grated orange peel
1 Tblsp dry mustard
1-2 tsp ground ginger
1-2 tsp coarsely ground pepper
half tsp salt
half cup coarse-grained mustard
half cup firmly packed brown sugar

Steps:

BEEF PREPARATION: Day 1: Soak beef overnight before doinbg recipe. Day 2: Place beef in heavy large pot. Stud each onion with 4 cloves. Add to pot with carrots, celery, garlic and peppercorns. Cover with water. Bring to boil over medium heat. Reduce heat, cover and simmer until beef is tender, about 3 and a half hours, turning beef every hour. (This can be done a day ahead. Just refrigerate beef in liquid and bring to room temperature before baking.) SAUCE: Combine first 11 sauce ingredients in heavy medium saucepan over medium-low heat. Stir until jelly is melted. Let cool for thirty minutes or more. (This, too, can be done a day ahead.) BAKING: Preheat oven to 350F degrees. Drain beef and pat dry. Place fat side up in large roasting pan. Cut off any excess fat and discard. Spread the coarse grained mustard over beef. Pour 2 and a half cups sauce over beef. Sprinkle with brown sugar. Bake until beef is glazed a deep rich brown-about 45 minutes, basting every 15 minutes. Transfer to a large serving platter. Spoon sauce over top. Also remember to use the drippings on the bottom of the pan for glaze. Serve immediately, using remaining sauce separateley. ENJOY!!