Corned Beef With Dried Fruits And Onions
|Onions||2 Medium, thickly sliced|
|Lean corned beef brisket||4 Pound, rinsed several times, patted dry with paper towels, and trimmed of fat (1 Piece)|
|Mixed dried fruits||1 Cup (16 tbs) (Apples, Peaches, Prunes, Apricots, Pears, Raisins)|
|Dried cranberries/Cherries||1⁄2 Cup (8 tbs)|
|Light ale||12 Ounce (Bottle)|
|Frozen orange juice concentrate||1⁄3 Cup (5.33 tbs), thawed|
|Beef broth||1⁄2 Cup (8 tbs) (Homemade Or Canned)|
|Molasses||1⁄4 Cup (4 tbs)|
|Grated orange zest||1 Large|
|Cornstarch||2 1⁄2 Tablespoon|
|Cold water||3 Tablespoon|
1. Place half of the onions in a 4- or 5-quart electric slow cooker. Place the corned beef on top, fat side up. Top with the remaining onions. Then sprinkle on the mixed fruits and dried cranberries. Mix together the ale, orange juice concentrate, beef broth, molasses, and orange zest. Carefully pour the liquid over the top of the brisket and down the sides.
2. Cover and cook on the low heat setting 9 to 10 hours, or until the brisket is tender. Remove the corned beef to a carving board. With a slotted spoon, transfer the onions and fruits to a bowl. Strain the juices remaining in the slow cooker into a large glass bowl or a 2-quart glass measure. You should have about 3 1/2 cups (if more, discard). Mix the cornstarch with the cold water until well blended. Stir into the juices. Heat in a microwave oven on high power, 3 to 5 minutes, stopping and stirring a few times, until the sauce boils and is glossy and thickened. (You can also heat the juices in a saucepan on top of the stove over high heat, stirring constantly.)
3. Cut the corned beef into slices across the grain and arrange in a deep platter or casserole dish. Scatter the onions and fruits over the meat and top with some of the sauce. Pass the remaining sauce separately.