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1 raw pickled corned beef (approximately 2 and 1/2 pounds)
3 scallions, chopped
1 jalapeño pepper, sliced
1 tablespoon Tuscanini Olive Oil
1 cup Bartenura Moscato
1 and 1/2 jars Tuscanini Apricot jam (approximately 18 ounces)
Cook the pickled corned beef in water, allowing about one hour per pound. Let it cool overnight in the refrigerator.
In a pan, sauté the chopped scallions and sliced jalapeño peppers in olive oil.
Add the apricot jam to the pan and let it melt down.
Pour in the Bartenura, allowing it to simmer gently for a few minutes until the wine reduces and intensifies in flavor.
Slice the cold corned beef and coat it with the sauce.
Place in a preheated oven unmoved at 350 degrees Fahrenheit for approximately 20 to 30 minutes.
Switch to broil for the last four to five minutes to achieve a caramelized finish.
Enjoy with a glass of Baron Herzog Merlot.
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