Corned Beef And Carrots With Marmalade Whiskey Glaze Recipes

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CORNED BEEF AND CARROTS WITH MARMALADE-WHISKEY GLAZE



Corned Beef and Carrots with Marmalade-Whiskey Glaze image

St. Patrick's Day in a flash: A zesty glaze makes corned beef from the supermarket deli your own. The perfect go-with? Wedges of cooked, buttered cabbage, of course.

Provided by Bon Appétit Test Kitchen

Categories     Beef     Citrus     Mustard     Vegetable     Roast     Low Fat     St. Patrick's Day     Whiskey     Family Reunion     Party     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

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 carrots, peeled, halved lengthwise
Fresh parsley sprigs

Steps:

  • 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.

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2006-03-01 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 …
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  • 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.

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  • Preheat oven to 300 degrees. Line a pan a little larger than your corned beef with foil, leaving the foil hanging over the edges and using enough foil so it can be folded over the corned beef and sealed.
  • Place corned beef, fat side up (don’t remove any fat, yet) in the pan. Bake in the oven for two hours. After two hours, remove the corned beef from the oven and tightly close the foil over it. Return to oven and bake for about two more hours, or until the corned beef is fork tender. Put a fork into the corned beef and if it turns easily, it’s ready.
  • While the corned beef is cooking prepare the glaze. In a very small saucepan, whisk together the marmalade, vinegar, whiskey, mustard powder, soy, salt & pepper and hot sauce. Bring to a good simmer and cook, stirring now and then, until the marmalade has turned in to a thick sauce. When it cools, it might harden a bit.
  • Remove the corned beef from the oven and open, then arrange the foil so you can easily pour the juices into a large saucepan or Dutch oven then carefully do so. Turn the oven up to 425 degrees.

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