Orange-Spiced Corned Beef with Dried Fruit
- Servings: 6
Mixed dried fruit, orange juice, molasses, and spices dress up plain-Jane corned beef with lively new flavor in this main-dish recipe. When holidays or special dinners require more oven space than you have, make this recipe in your slow cooker. The slow cooker liner saves on cleanup. Remove leftovers from slow cooker liner; refrigerate or freeze in a separate container as soon as your meal is finished. (Cooked foods should not stand at room temperature longer than 1 hour.)
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- 1 2 1/2- to 3-pound corned beef brisket
- 1 7-ounce package mixed dried fruit
- 1/2 cup dried cranberries
- 2 tablespoons quick-cooking tapioca
- 1/2 cup orange juice
- 1/2 cup water
- 1 tablespoon mild-flavored molasses
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Disposable slow cooker liner
Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place the disposable slow cooker liner inside the slow cooker bowl. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl. 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. Cool slow cooker completely; remove liner and discard.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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