Corned Beef With Sticky Redcurrant Glaze - cooking recipe

Ingredients

3 1/3 lbs corned beef
2 None bay leaves
1/4 cup malt vinegar
1/4 cup firmly packed brown sugar
8 None black peppercorns
8 None cloves
1 None onion, coarsely chopped
1 None celery stalk, trimmed and coarsely chopped
1 3/4 lbs baby carrots
1 tbsp olive oil
2 cloves garlic, crushed
1 1/2 cups chicken stock
None None FOR THE STICKY REDCURRANT GLAZE
3/4 cup redcurrant jelly
1/4 cup port
1 tbsp fresh rosemary leaves

Preparation

Place corned beef, bay leaves, vinegar, sugar, peppercorns, cloves, onion and celery in large saucepan. Cover with cold water; bring to a boil. Reduce heat to low; simmer, uncovered, for 1 hour. Remove beef from stock.
Preheat the oven to 425\u00b0F. For the redcurrant glaze, bring jelly, port and rosemary to a boil in a small saucepan. Reduce heat to low; simmer, uncovered, for 5 mins or until glaze thickens slightly.
Place beef in large flameproof baking pan. Brush with half of glaze. Add carrots to pan; drizzle with combined oil and garlic. Roast, uncovered, for 30 mins or until browned and tender, brushing beef occasionally with remaining glaze. Remove beef and carrots from pan; cover to keep warm.
Add chicken stock to pan; bring to a boil. Reduce heat to low; simmer, stirring, until sauce thickens slightly. Serve beef and carrots topped with sauce.