Lunch / Dinner
Marmalade-Glazed Corned Beef with Carrots & Potatoes
Irish fare becomes everyday eats when you put your slow cooker to work. Corned beef has never been this easy or delicious.
FOR THE BEEF, COMBINE:
FOR THE GLAZE:
Corned beef can be very salty. Rinsing the raw meat to remove any brine will reduce the amount of sodium in the dish. If the meat comes with a packet of seasoning, save that to use in the recipe, if desired.
For the beef, combine beef, potatoes, carrots, and beer in a 4- to 6-quart slow cooker. (Add seasoning packet, if desired.) Cover slow cooker and cook beef until fork-tender on high setting, 4–5 hours, or low setting, 8–9 hours. Transfer beef and vegetables to a platter; discard liquid.
For the glaze, whisk together marmalade, whiskey, ketchup, and vinegar; brush over corned beef.
Preheat broiler to high with rack 6–8 inches from element. Transfer beef to a broiler pan coated with nonstick spray; broil until glaze caramelizes, 5 minutes.
Thinly slice corned beef against the grain; quarter potatoes. Serve beef with carrots, potatoes, and Buttered Cabbage.
Brisket is a fatty cut of meat. Trim away all visible fat, otherwise the finished dish will be greasy.
Braise brisket in a light lager such as an American pilsner to add beer flavor without bitterness.
% Daily Value*
Total Fat 25g 38%
Saturated Fat 8g 40%
Cholesterol 130mg 43%
Sodium 1568mg 65%
Carbs 32g 10%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.