Corn beef with figs
Corn beef is such a treat and I only buy it on special occasions but if you are going to buy it and make it, make it right! It should be moist and juicy and pink and falling apart in the best of ways!
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Ingredients:
- 2 1/2 pounds pickled corn beef
- 1 tablespoon extra virgin olive oil
- 1 onion chopped
- 6 fresh figs cut in half
- 1 leek cut into chunks
- 6 cloves garlic peeled
- 1 tablespoon fresh ginger zested
- 1/2 chili pepper chopped
- 1 cup white wine
- 2 tablespoons tomato paste
- 1 tablespoon silan
- 1 teaspoon curry powder
- 3 tablespoons whole grain mustard
- 6 fresh figs cut in half
- 1/2 cup fresh basil stems removed
Directions:
- Place corn beef in a large pot, cover with water and boil for 1 hour.
- Preheat oven to 350℉. Prepare a wok or large skillet on high heat. Add olive oil and then the onions, garlic, leeks, ginger, spicy pepper, 3 figs and basil. Mix well and let cook for five minutes. Add the rest of the ingredients and mix well.
- Add the corn beef WITH it’s water that it has been cooking with until corn beef is covered at least half. Mix well, cover and place in oven.
- Cook for 30 minutes and then using metal tongs, turn corn beef over and cook for another 30 minutes. Slice and serve with fresh figs for garnish.
Notes & Tips:
You can also use dried figs for this recipe. The fresh ones are just much more beautiful!
can you freeze this?
I try to avoid freezing when possible, because it diminishes the flavor – it is good up to 4 days in the fridge (try to keep it in the liquid), you can freeze it if necessary!