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The mediterranean ecookbook

Corned beef and carrots with marmalade-whiskey glaze

St. Patrick's Day in a flash: A zesty glaze makes corned beef from the supermarket deli your own. Serve with buttered cabbage.
Prep Time 20 minutes minutes
Cook Time 45 minutes minutes
Servings 6 minutes

Ingredients

  • For the Corned beef and carrots with marmalade-whiskey glaze:

  • 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

    • Directions

    • 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.

    Find it online:

    https://pageturnercookbooks.com/mediterranean