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