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Corned Beef and Carrots


Corned Beef and Carrots

Corned Beef and Carrots

Corned Beef and Carrots

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 carrots, peeled, halved lengthwise
Fresh parsley sprigs

Directions

  1. Preheat oven to 425°F. Coat large rimmed baking sheet with nonstick spray.
  2. Boil next 3 ingredients in saucepan until reduced to generous 3/4 cup, stirring often, about 7 minutes. Mix in 1 tablespoon mustard.
  3. Generously brush corned beef all over with glaze; place in center of prepared sheet.
  4. Toss carrots and 1/4 cup glaze in large bowl to coat; place around beef. Sprinkle carrots with salt and pepper.
  5. Roast until carrots are tender and beef is golden, brushing occasionally with more glaze, about 35 minutes.
  6. Transfer to platter, garnish with parsley, and serve with Dijon mustard.

Serves 6.

leeluvfashion leeluvfashion 6 years 27 weeks
I love corned beef however my family has always made it with cabbage; from my great-grandmother (who came from ireland) to my mom and my mom has been teaching me. It makes for wonderful family bonding. Also my family boils the corned beef & cabbage rather than baking it.
Marci Marci 6 years 27 weeks
Technically, this sounds great, but I cannot stand the smell of corned beef so I'll have to pass on this one.