Orange-Spiced Corned Beef with Dried Fruit Recipe
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Mixed dried fruit, orange juice, molasses, and spices dress up plain-Jane corned beef with lively new flavor in this main-dish recipe.
Ingredients
- 1 2-1/2- to 3-pound corned beef brisket
- 1 7-oz. pkg. mixed dried fruit
- 1/2 cup dried cranberries
- 2 Tbsp. quick-cooking tapioca
- 1/2 cup orange juice
- 1/2 cup water
- 1 Tbsp. mild-flavored molasses
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. If a seasoning packet is present, discard it. Place meat in the cooker.
- Cut any large pieces of mixed dried fruit into quarters. Sprinkle mixed dried fruit, dried cranberries, and tapioca over meat in cooker. In a small bowl, combine orange juice, the water, molasses, cinnamon, and nutmeg. Pour over mixture in cooker.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- Remove meat from cooker. Thinly slice meat across the grain. Arrange meat slices on a serving platter. Spoon fruit mixture over meat. Makes 6 servings.
- Calories 617, Total Fat 36 g, Saturated Fat 12 g, Cholesterol 185 mg, Sodium 2151 mg, Carbohydrate 38 g, Fiber 2 g, Protein 35 g.
- Percent Daily Values are based on a 2,000 calorie diet
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