Kavanaugh Corned Beef with Leprechaun Sauce
From fegirl 16 years ago
- 240 minutes to make
- Serves 12
This dish is another family recipe and is a wonderful main dish. If you love corn beef, then this is the recipe for you! :)
Ingredients
- KAVANAUGH CORNED BEEF: shopping list
- 10.5 lbs. corned beef shopping list
- 2 large onions shopping list
- 8 whole cloves shopping list
- 12 black peppercorns shopping list
- 6 large cloves of garlic shopping list
- 2 large carrots shopping list
- 2 large ribs celery cut into 2 inch pieces shopping list
- 1/2 cup whole grain mustard shopping list
- 3 1/2 cups Leprechaun Sauce (recipe follows) shopping list
- 1/2 cup packed, dark brown sugar shopping list
- 1 bottle of Guinness or Harp beer shopping list
- LEPRECHAUN SAUCE: shopping list
- 2 cups of red currant jelly shopping list
- 1/2 cup ruby port wine shopping list
- 1 tablespoon slivered orange zest shopping list
- 1 1/2 tablespoon slivered lemon zest shopping list
- 1/4 cup lemon juice shopping list
- 1/4 cup orange juice shopping list
- 1/2 cup freshly chopped shallots shopping list
- 1 tablespoon dry mustard shopping list
- 1 1/2 tsp ground ginger shopping list
- 1 1/2 tsp coarsely ground black pepper shopping list
- 1/2 tsp salt shopping list
How to make it
- Place corned beef in a large Dutch oven or stock pot. Peel the onions and stuff each with one with 4 whole cloves. Add them to the pot along with the peppercorns, garlic, carrots and celery. Add water and beer to cover. Bring pot to a boil, then immediately turn down the heat to a simmer. It is VERY important to simmer and not boil the meat. Cover the pan and simmer for 3 1/4 hours. Turn the corned beef over every hour at least.
- Preheat the oven to 350 degrees
- Remove the corned beef from the stock pot or Dutch oven and place into a large shallow roasting pan, fat side up and trim off extra fat. Add cabbage quarters, onion quarters carrots and new potatoes to the broth and simmer. The vegetables will be done when the corned beef is finished in the oven.
- Spread the mustard evenly over the corned beef. Pour 2 1/2 cups of the Leprechaun Sauce over the meat and sprinkle with brown sugar.
- Place meat in the oven and baste every 15 minutes until the corned beef is glazed, this takes about 45 mins. Then server up with the veggies and any side dishes you may like to add Smiley.
- LEPRECHAUN SAUCE:
- Combine all ingredients in a small sauce pan and place over medium low heat. Stir frequently until jelly has melted. Remove pan from heat and let stand until sauce thickens. (tis should be at least 30 minutes)
People Who Like This Dish 5
- mamacooks Nashua, NH
- lunasea Orlando, FL
- mjcmcook Beach City, CA
- clbacon Birmingham, AL
- dandelion Ashland, NE
- fegirl Tucson, AZ
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mamacooks
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" It was excellent "