Marmalade-Glazed Corned Beef with carrots and potatoes

By á-47

Ingredients

• FOR THE BEEF
• 3 lb. corned beef brisket, rinsed and trimmed
• 1 1/2 lb. red potatoes
• 1/2 lb. carrots, peeled and cut into 2" pieces
• 1 cup larger-style beer
• Seasoning packet, if included
• .
• FOR THE GLAZE
• 1/2 cup orange marmalade
• 1/4 cup whiskey or apple juice
• 2 Tbsp. ketchup
• 2 Tbsp. white wine vinegar
• .
• BUTTERED CABBAGE
• 1 head cabbage, cored and sliced
• 1 cup chicken broth
• 2 clvoes garlic, crushed but kept whole
• 6 whole cloves
• Pinch red pepper flakes
• 1 Tbsp. butter
• Salt and Pepper to taste

Preparation

Step 1

Combine beef, potatoes, carrots, and beer in a 4-6 qt. slow cooker (add seasoning packet if desire). Cover, cook until beef is fork-tender, on high-heat setting for 4-5 hours, or low 8-9 hours. Remove beef and begetables, discard liquid.

Whisk together marmalade, whiskey or juice, ketchup, and vinegar; brush over corned beef.

Preheat broiler to high with oven rack 6-8" from the heating element. Transfer meat to a broiler pan coated with nonstick spray. Broil until glaze caramelizes, 5 minutes.

BUTTERED CABBAGE
Combined cabbage, broth, garlic, cloves, and pepper flakes in a large pot. Simmer, covered, over medium heat until cabbage is tender, 20 minutes. Uncover pot and simmer 3 minutes to remove excess moisture. Stir in butter, salt and papper, discard cloves and crushed garlic.

Serve with quartered potatoes, carrots and buttered cabbage