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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 49
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 13g
Dietary Fiber 0g
Sugars 13g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Honey Corned Beef

Date Added: July 17, 2009


1 Onion Purple
4 Tablespoons Sugar (2T)
1 Corned Beef
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1. Place corned beef, 2 tablespoons sugar, and onion in large pot, add water to cover.

2. Boil, reduce heat to simmer, and cover. Cook for one and a half hours.

3. Drain water from pot, keeping onion and beef.

4. Add 2 tablespoons sugar, add water to cover.

5. Boil, reduce heat to simmer, and cover. Cook for one and a half hours.

6. (NO, it's not a typo - you do it twice!) Remove corned beef and place in a baking pan.

7. Stud beef with whole cloves, and coat with honey.

8. Marinate at least one hour, or preferably overnight, covered.

9. Remove cloves. Bake, covered, on medium or low heat, and serve.

10. (It can bake for half an hour or much longer, as your serving needs dictate.

11. Remember, the beef is already cooked). The water can be used to boil cabbage in, if desired.

12. The corned beef is also delicious without the cloves and honey.

13. You can serve it after the double boiling, and get a more deli-like taste.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Natural Sweeteners, Beef, Onion allergies.
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