Spicy Citrus-Infused Corned Beef with Sweet Potato Hash

Begin by rinsing the corned beef under cold water to remove excess brine. Pat it dry with paper towels.

In a large pot, combine 4 cups of water, 1 cup of freshly squeezed orange juice, 1 tablespoon of Dijon mustard, 2 cloves of minced garlic, and 1 teaspoon of black peppercorns.

Place the corned beef in the pot, ensuring it is fully submerged. Bring the mixture to a boil over medium-high heat, then reduce to a simmer.

Cover and cook for 2.5 to 3 hours, or until the beef is tender. While the beef is cooking, peel and dice 2 medium sweet potatoes into small cubes.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sweet potatoes and season with salt and pepper.

Cook for about 10 minutes, stirring occasionally, until they are golden and tender. Add 1 diced red bell pepper and 1 small diced onion to the skillet.

Sauté for an additional 5 minutes until the vegetables are soft. Once the corned beef is done, remove it from the pot and let it rest for 10 minutes before slicing against the grain.

To serve, place a generous portion of the sweet potato hash on each plate, top with slices of corned beef, and drizzle with a spicy citrus sauce made from the cooking liquid reduced by half.

Garnish with fresh cilantro and lime wedges for an extra burst of flavor.