Monday, July 29, 2013

Cranberry Mango Honey Coffee slow roasted Corned Beef

I hope you had a great weekend. I love making corned beef in the middle of the summer because I love it! Plus you can make leftover sandwiches even a ruben or two.  So today I'm going to share my recipe for a slow roasted corned beef with cranberry, mango honey, and coffee. This is one of those great recipes that you make low and slow and can walk away and let cook for the day. 

Preheat oven to 250 degrees

Cranberry Mango Honey Coffee slow roasted Corned Beef Ingredients:
2 cups of Coffee
1 Cup of Mango Honey
1/2 Cup Apple Vinegar
16 oz  can of cranberries
2 to 3 lb corned beef.
1 inch of water in roasting pan
Spices from Corned Beef

Cranberry Mango Honey Coffee slow roasted Corned Beef Equipment:
A cooking rack that will elevate meat a inch. I use 2 to get high enough.
A Roasting pan that has a lid.
Aluminum foil to line roasting pan.
A blender or hand mixer to mix

In a large measuring cup add Coffee and Mango Honey.

Add Vinegar

Next add 1 can of cranberries.Then either place in blender or hand mix with mixer.

Place 1 inch of water in a cover-able roasting pan plus cooking rack, then corned beef.

Pour cranberry mixture on meat then add seasoning packet.

Cover and place in oven at 250 and cook for 5 hours .

When your 5 hours are up pull out of oven and do not uncover for 25 to 30 min.

Lastly slice thinly against grain and serve with your favorite sides.


Sheila Fretz

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