Corned Beef And Carrots With Marmalade Whiskey Glaze Recipe Epicuriouscom

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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.

MARMALADE-GLAZED CARROTS



Marmalade-Glazed Carrots image

Make and share this Marmalade-Glazed Carrots recipe from Food.com.

Provided by Audrey M

Categories     Vegetable

Time 20m

Yield 5 serving(s)

Number Of Ingredients 7

1 lb baby carrots, scrubbed
1 tablespoon butter or 1 tablespoon margarine
1/4 cup orange marmalade
1 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 tablespoon chopped parsley
salt and pepper

Steps:

  • In a 10 inch frying pan over high heat, add water and carrots.
  • Cover and bring to a boil then reduce heat to medium-high heat.
  • Cook carrots for about 8 minutes or when fork tender.
  • Don't forget to stir during cooking.
  • Drain carrots.
  • Return carrots to pan over high heat.
  • Add butter, orange marmalade, ginger, and nutmeg.
  • Stir often until marmalade mixture clings to carrots, 5 to 6 minutes.
  • Sprinkle with parsley and add salt and pepper to taste.

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