Recipe
CORNED BEEF AND CARROTS WITH MARMALADE-WHISKEY GLAZE
Serves: 6
Preparation time: 20 minutes If they like it, it serves 6 otherwise
Cooking time: 45 minutes
Totaltime: 1 hour 5 minutes St. Patrick's Day in a flash: A zesty glaze makes corned beef from the supermarket deli your own. Serve with buttered cabbage.
Ingredients
- Nonstick vegetable oil spray
- 1 cup sweet orange marmalade
- 1/2 cup Irish whiskey
- 1/8 teaspoon ground nutmeg
- 1 tablespoon Dijon mustard plus more for serving
- 1 2- to 2 1/4-pound piece lean fully cooked corned beef
- 12 small carrots, peeled, halved lengthwise
- Fresh parsley sprigs
Preparation
-
Preheat oven to 425°F. Coat large rimmed baking sheet with nonstick spray. Boil next 3 ingredients in saucepan until reduced to generous 3/4 cup, stirring often, about 7 minutes. Mix in 1 tablespoon mustard.
Generously brush corned beef all over with glaze; place in center of prepared sheet. Toss carrots and 1/4 cup glaze in large bowl to coat; place around beef. Sprinkle carrots with salt and pepper. Roast until carrots are tender and beef is golden, brushing occasionally with more glaze, about 35 minutes. Transfer to platter, garnish with parsley, and serve with Dijon mustard.
main ingredients:
type of dish:
dinner
cuisine:
Ireland
specific recipes:
entertaining
season and occasion: St_Patrick
Type of meal:
dinner
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Braised beef short ribs
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Irish whiskey cake
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Corned beef and slaw sandwich
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Apple-oatmeal crisp with irish whiskey cream
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