Photo of Corned beef with orange, cinnamon and brown sugar glaze by WW

Corned beef with orange, cinnamon and brown sugar glaze

10
10
10
SmartPoints® value per serving
Total Time
2 hr
Prep
15 min
Cook
1 hr 45 min
Serves
6
Difficulty
Moderate
Thinly-sliced beef drizzled with citrus and cinnamon makes for a mouthwatering main.

Ingredients

Corned beef

1200 g

Fresh bay leaf

2 whole

Pepper

¼ tsp, corns (10)

Brown onion

1 large, quartered

Vinegar

2 tbs, brown malt

Reduced fat oil spread

20 g

Green shallot(s)

8 individual, (French)

Brown sugar

¼ cup(s), firmly packed

Orange rind

1 tsp, finely grated

Freshly squeezed orange juice

¾ cup(s), (180ml)

Cinnamon quill

1 whole

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.

Notes

SERVING SUGGESTION: mashed potatoes, steamed yellow patty pan squash and broccoli.