Corned Beef studded with Cloves, basted with Orange Juice, Seeded Mustard, Brown Sugar and Honey.

This is a family favourite that I'm sure you will all enjoy. A jazzed up version of Corned Beef.

Ingredients:

1.5 kg of Corned Beef

Pickling spices; Mustard, Bay leaf, Pepper Corns (Red and Black), Dill Seeds, and All Spice.

1 Large Brown Onion

1 Large Carrot

1 Stick of Celery

1 small fresh bunch of parsley

1/2 a cup of Brown Malt Vinegar

1/4 of a cup of Brown Sugar

Ingredients for Basting Glaze:

The juice and rind of 1 freshly squeezed Orange

1 tble spoon of Seeded Mustard

1/4 cup of Honey

1/2 cup of Brown Sugar

40, Whole Cloves to stud the fatty top layer of Corned Beef

Method:

Rinse the Corned Beef under the cold tap of the kitchen sink.

Place the Corned Beef in a large pot and cover with cold water. Add the pickling spices, brown malt vinegar, brown sugar, roughly chopped brown onion, peeled and roughly chopped carrot, celery and parsley to the pot.

Bring to the boil and simmer for about 1 hour.

Drain Corned Beef; score the fatty top of the Corned Beef into small diamond shapes. Prick each diamond in the middle with a small sharp knife and stud with a clove.

Place the Corned Beef into a large roasting tin lined with non stick baking paper( Fatty/Clove side up). Mix the basting ingredients together until combined. Pour the glaze over the Corned Beef and cover with foil. Bake in a 160/ 180 deg oven, (basting every 20 mins) for 40 mins to 1 hour. Take the foil of for the last 20 mins so that the top fat layer renders and goes all sticky.

Take from the oven, carefully remove all the cloves. Let sit for 10 minutes to rest.

Serve with boiled new potatoes, honey sesame carrots, green beans and white sauce.

I also use the reduced basting Orange Sauce to spoon over the meat to serve.

Even those who don’t enjoy Corned Beef, really love it this way.

Enjoy !

XxXxX Joey