Corned Beef with Current and Figs
עודכן ב: 5 נוב 2018
Corn beef is such a treat and I only buy it on special occasions but if you are going to buy it and make it, make it right! It should be moist and juicy and pink and falling apart in the best of ways!
Course: Main Dish
Special Diet: Dairy Free, Gluten Free, Sugar Free
4 people USA imperial/metric conversion:
2 1/2 pounds pickled corn beef
1 tablespoon extra virgin olive oil
1 onion chopped
6 fresh figs cut in half
1/2 chili pepper, sliced
1 leek cut into chunks
6 cloves garlic peeled
3 tablespoons of cranberry or blackberry current
1 teaspoon curry powder
1/4 cup fresh basil, chopped
Place corn beef in a large pot, cover with water and boil for 1 hour.
Preheat oven to 350℉. Prepare a wok or large skillet on high heat. Add olive oil and then the onions, garlic, leeks, ginger, spicy pepper and 3 of the figs. Mix well and let cook for five minutes. Add the rest of the ingredients (except the extra figs and basil) and mix well.
Add the corn beef WITH it’s water that it has been cooking with until corn beef is covered at least half. Mix well, cover and place in oven.
Cook for 30 minutes and then using metal tongs, turn corn beef over and cook for another 30 minutes. Slice and serve with fresh figs and basil for garnish.
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