Corned beef with orange, cinnamon and brown sugar glaze

Instructions

1. Place beef, bay leaves, peppercorns, onion and vinegar in a large saucepan and cover with cold water. Place over medium-high heat and bring to the boil. Reduce heat to low and simmer, covered, for 1¼ hours or until beef is tender. Remove saucepan from heat and stand, covered, for 15 minutes.
2. Carefully drain beef over a medium bowl and set aside. Reserve 1/3 cup (80ml) cooking liquid and discard remainder and solids. Melt spread in same cleaned saucepan over medium-high heat. Cook shallots, stirring, for 3–5 minutes or until golden. Add sugar, rind, juice, cinnamon stick and reserved cooking liquid and bring to the boil. Reduce heat to low and simmer, uncovered, for 5 minutes.
3. Return beef to pan and cook, turning, for 5–7 minutes or until beef is caramelised and sauce is slightly thickened. Remove beef and discard cinnamon stick. Slice beef thinly and serve drizzled with sauce.