Active Work Time: 20 minutes
Total Preparation Time: 30 minutes
2 tablespoons oil
1 large onion
1 pound leftover cooked corned beef
1 large clove garlic
1/2 cup dark brown sugar, packed
Dash ground cloves
1/4 teaspoon ground allspice
1 tablespoon Dijon mustard
1 cup beef broth
2 tablespoons frozen orange juice concentrate
1/4 cup Bourbon
Heat the oil in a large heavy-bottomed nonstick skillet over medium-high heat. Slice the onion in half lengthwise, then thinly slice each half crosswise. Add the onion to the skillet, stirring well to coat the slices with oil. Reduce the heat to medium and cook until the onion is light gold, about 10 minutes, stirring frequently.
Meanwhile, slice the corned beef against the grain on the diagonal into 1/4-inch slices. Set aside. Mince the garlic.
Add the garlic and the brown sugar to the onion, stirring well. Cook until the brown sugar is bubbly and the onion is coated with the mixture, about 2 minutes, stirring constantly. Stir in the cloves, allspice and mustard. Add the beef broth and stir well. Carefully place the corned beef slices in the skillet. Bring the sauce to a simmer and cook until the mixture thickens and is almost syrupy, about 10 minutes, stirring occasionally and turning the slices over once.
Remove the pan from the heat and stir in the orange juice concentrate and the Bourbon. Return the pan to the heat just long enough to warm the Bourbon, about 1 minute. Do not boil. Divide the corned beef among serving plates and spoon the onion and sauce over the top.
4 servings. Each serving: 465 calories; 1,217 mg sodium; 83 mg cholesterol; 23 grams fat; 6 grams saturated fat; 35 grams carbohydrates; 17 grams protein; 1.02 grams fiber.Copyright © 2015, Los Angeles Times