Braised corned beef and carrots with whiskey and marmalade glaze
Instructions:
- Braised corned beef:
- 1 corned beef brisket, drained and rinsed (about 3 pounds);
- 2 bay leaves;
- 2 teaspoons black peppercorns;
- 4 whole allspice;
- 2 whole cloves;
- 12 large carrots, peeled and halved or quartered lengthwise;
- Kosher salt and ground black pepper, to taste.
- Whiskey and marmalade glaze:
- 1 cup sweet orange marmalade;
- 1⁄2 cup whiskey or bourbon;
- 1⁄8 teaspoon ground nutmeg;
- 1 tablespoon whole-grain Dijon mustard.
- Preheat the oven to 300 F.
- Place the corned beef in a large Dutch oven with a tight-fitting lid and cover with cold water. Add the bay leaves, peppercorns, allspice, and cloves. Bring to a boil uncovered, then skim off and discard any foam that rises to the surface. Cover the pot and transfer to the oven. Braise the meat until very tender, about 4 hours.
- Meanwhile, make the glaze: Combine the marmalade, whiskey, and nutmeg in a small saucepan. Bring to a simmer over medium-high heat and reduce to 1 cup, stirring often. Remove the pan from the heat and stir in the mustard.
- Increase the oven temperature to 425°F. Line a large rimmed baking sheet with nonstick aluminum foil or with regular foil misted with vegetable oil spray. Drain the beef and pat it dry. Scrape off the visible fat and place the meat in the center of the prepared baking sheet.
- Arrange the carrots around the beef and sprinkle them with salt and pepper. Spoon the glaze over the meat and carrots.
- Roast until the carrots are tender and the beef is warmed through, about 35 minutes. Serve hot.