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Irish Corned Beef and Carrots




Source of Recipe


N/A






Recipe Introduction









List of Ingredients



• One 2 to 2 1/4-pound piece lean fully cooked corned beef
  
• 1 cup sweet orange marmalade
  
• 1/2 cup Irish whiskey
  
• 1/8 teaspoon ground nutmeg
  
• 1 tablespoon Dijon mustard plus more for serving
  
• 12 carrots, peeled, halved lengthwise
  
• Fresh parsley sprigs
  






Instructions



1. Preheat oven to 425°F. Coat large, rimmed baking sheet with aluminum foil and then coat the foil 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.
   
2. 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.
   
3. Sprinkle carrots lightly 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.