Thursday, March 18, 2010

Corned Beef and Carrots with Marmalade-Whiskey Glaze

Thanks to my wonderful Wednesday Dinner friends, I had corned beef and cabbage for St. Patrick's Day last night! The Sexy Blonde made this corned beef dish from Wow. The glaze is amazing, and it all seemed to come together very quickly.

Corned Beef and Carrots with Marmalade-Whiskey Glaze


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 carrots, peeled, halved lengthwise
Fresh parsley sprigs


Preheat oven to 425°F. Coat large rimmed baking sheet with nonstick spray. Boil marmalade, whiskey and nutmeg 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.

1 comment:

The Dude said...

I don't have the recipe for it-- but for lunch today at the company cafeteria I had one of the most unusual uses for St. Paddy's day leftovers I've ever seen: Rueben Chowder. Think Ham and Potato Chowder with Corned Beef replacing the Ham, and adding sauerkraut (not a lot, but enough to provide flavor).

I figure you have to be a little adventurous in your food. :)