Print Recipe
Cranberry Cornbeef
Course Main Dish, Meat
Prep Time 5 minutes
Cook Time 2 hours
Servings
Ingredients
Course Main Dish, Meat
Prep Time 5 minutes
Cook Time 2 hours
Servings
Ingredients
Instructions
  1. Place the meat in a pot and cover with water —you want to make sure the pot is big enough that the whole meat is immersed in water. Bring the water to a boil, lower to a simmer and cook for 1 1/2-2 hours, until the meat can easily be pierced with a fork.
  2. Remove from the water and let cool.
  3. Once the meat has completely cooled, slice thinly across the grain and place into a baking dish.
  4. Whisk together all the sauce ingredients and pour over the meat. Arrange the rosemary springs on and around the meat.
  5. Cut up whichever vegetable you would like, I used colorful carrots, and place around the meat, making sure it gets covered in the sauce too.
  6. Cover with aluminum foil. You can either refrigerate overnight or bake right away. If baking right away, preheat the oven to 350 F.
  7. Bake covered for 30-40 minutes until bubbly and sticky.

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