Corned Beef & Carrots

I know whenever you think of St. Patrick’s Day you think of Corned Beef. So let’s put a twist on Corned Beef with a whiskey glaze and carrots.

 1 c. sweet orange marmalade
½ c. Irish whiskey (use your favorite)
1/8 tsp. Ground nutmeg
1 Tbsp. Dijon mustard plus more for serving
2 – 2 ½ lb. Corned beef
12 carrots, peeled, halved lengthwise

Boil corned beef until done (usually 90 min. per pound). Boil carrots during the last 15 minutes the corn beef is boiling in a separate pan.

Preheat oven to 425 degrees F. Coat baking dish with nonstick spray. Boil marmalade, whiskey & nutmeg in saucepan until reduced to ¾ cup, stirring often, about 7 minutes. Mix in mustard.

Generously brush corned beef all over with glaze; place in center of prepared baking dish. Toss carrots and ¼ c. 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 and serve with Dijon mustard.

 For a side dish take a head of cabbage, cut it into large pieces. Place cabbage in the water you just boiled your corned beef in while the corned beef and carrots are in the oven. No extra pots and really finishes off a good Irish meal.

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