- 3 lbs whole Corned Beef (in package)
- ¼ cup hot & sweet honey mustard
- ¼ cup Fresh Harvest Traditional Balsamic (or use another flavor that compliments the meat).
- 2 tbsp. Brown Sugar
- ¼ tsp. Ground Cloves
- ¼ tsp. Ground Black Pepper
Pre-step: corned beef can be very salty, especially when baked. To remove some of the salt before cooking, cover with water, bring to a boil, discard the water, repeat if desired. Then proceed.
Preheat oven to 350°F.
Drain the corned beef from the package, wash and dry – or follow pre-step above and dry. Lay Corned Beef, fat side down, in a cast iron pot or skillet (or baking dish).
Mix together in a measuring cup the Mustard, Balsamic, Brown Sugar and spices. Using a brush or spoon, glaze the Corned Beef with half of this mixture. Cover tightly either with a lid or foil and bake for 2 hours or so, depending on the size.
Next, remove the lid or foil and glaze with the rest of mixture. Baked uncovered for another 20 minutes. If you like more glaze, make up a bit more and brush on.
Let rest for 10 minutes before carving. Carve diagonally across the grain of the meat into ½ inch thick slices and serve.
By Troy Johnson
An easy, no fuss recipe that gives tasty results. This cooks up quickly and is a wonderful addition to our Corned Beef recipe!
- 1 large head Cabbage, sliced into ½ inch slices
- 2 tbsp. Fresh Harvest EVOO or Infused Oil
- 1 tbsp. Fresh Harvest Lemon Balsamic (or similar flavor of Balsamic that will complement the Cabbage)
- 1 clove Garlic (minced)
- 1 small to medium Red Onion, chopped
- 1 tsp. white sugar
- Dash of salt and pepper
Using a skillet or wok, sauté onion and garlic in Olive Oil on medium to medium high heat until tender. Add cabbage and cook until crisp-tender (about 5 minutes, stirring occasionally).
Reduce heat and add Balsamic Vinegar. Sprinkle with sugar and salt/pepper. Stir and cook for another 3-5 minutes until Cabbage is tender. Serve immediately and enjoy!
Optional: sprinkle with white sesame seeds before serving.
- 1 1/2 pounds free-range, boneless skinless chicken thighs or breasts.
- 4 thick strips smoked bacon, diced
- 1 large sweet onion sliced thin
- 8 oz. assorted wild mushrooms, sliced (cremini mushrooms work too)
- 4″ piece of fresh thyme, stem discarded
- 1/4 cup Fresh Harvest Traditional Style Balsamic
- 2 tablespoons of Fresh Harvest Wild Mushroom-Sage Olive oil
- 1/2 cup heavy cream
- sea salt & fresh ground pepper to taste
- 1 pound pappardelle pasta or wide egg noodles, cooked and drained
In a large heavy skillet over medium-high heat, brown the diced bacon to a crisp. Remove the bacon from the pan and reserve. Pour off all but a tablespoon of the bacon fat. Season the chicken on both sides liberally with salt and pepper. Add the Fresh Harvest Wild Mushroom & Sage Olive Oil to the pan, place it back over the heat, and allow it to heat for a minute over medium-high heat.
Saute the chicken for a few minutes until golden brown on both sides, in batches if necessary. Do not over-crowd the chicken in the pan. Remove the chicken to a plate and reserve.
Add the onions to the drippings in the pan. Cook for about five minutes, stirring frequently until the onions become a soft golden brown. Add the mushrooms. Sauté for approximately three more minutes over medium high heat until the mushrooms are browned and slightly caramelized.
Add the fresh thyme leaves and Fresh Harevst Balsamic to the mushrooms and onions, de-glazing the pan by scraping up any browned bits from the bottom. Cook to reduce for a minute. Add the cream and stir to combine. Add the bacon and reserved chicken. Allow the pan to come to a simmer. Cook for another two minutes until the chicken is cooked through and the sauce thickens.
Season generously with sea salt and fresh ground pepper. Serve over pasta, rice, or cooked whole grains. Enjoy! This is comfort food at its best!