COSTCO BALSAMIC GLAZE RECIPES

Steps:

• Before cooking, remove steaks from fridge and let them come to room temperature for 30 minutes. Preheat oven to 450°F.
• Wrap edges of each steak with a strip of bacon and secure each with a length of kitchen twine.
• Season steaks with salt and pepper. Place a large oven-safe skillet over medium-high heat. and let it get hot. When the pan is hot (after 1 minute or so), add some butter, melt it and swirl it around the pan to coat. When butter is bubbling, add steaks to the pan and sear for 90 seconds per side.
• Transfer pan directly to oven and let cook until the steaks reach your desired doneness; 5-6 minutes per side in the oven (10 minutes total) should give you a nice medium-rare steak. Check the internal temperature with a meat thermometer. For medium-rare, it should register 135°F in the thickest part of the steak.
• When steaks are done, remove from the oven and transfer to a clean plate. Cover with foil and let rest for 6-7 minutes. Remove twine from steaks and serve each one drizzled with balsamic vinegar glaze.

Steps:

• Preheat oven to 300 degrees F.
• Combine the marmalade, honey, brown sugar, dijion, and grainy mustard. Set aside.
• Trim corned beef of excess fat.
• Rinse and pat dry the beef.
• In a large dutch oven, heat 2 teaspoons olive or canola oil over medium-high heat.
• Add the beef to the pan and cook until browned, 2-4 minutes.
• Flip to the other side.
• Add the onion and garlic around the beef. Cook for 2-4 minutes more until the other side has browned.
• Add the carrot, celery, bay leaves, thyme, peppercorn and cloves.
• Pour the 3-4 cups water into the pot (water should reach mid way point of the beef).
• Bring to a boil, cover, and transfer to the oven for 3-4 hours, or until meat is very tender.
• Remove meat from the dutch oven.
• Preheat oven to 375 degrees F. Line a broiler pan with foil, then place the corned beef on top.
• Spread it with the glaze (reserving excess for serving) and bake at 375 degrees F for 10 minutes.
• Remove from the oven and let rest for 5-10 minutes before slicing.
• Serve topped with extra glaze.
• Serve along side Roasted Cabbage with Lemon and boiled red potatoes (tossed with butter and parsley) and carrots (or you can roast the vegetables too).