Lunch / Dinner
Marmalade-Glazed Corned Beef with carrots & potatoes
Corned beef has never been this easy or delicious. St. Patrick’s Day comes only once a year, but this simple slow-cooker version of corned beef and vegetables is a feast you’ll want to serve way more often. Braising the meat with a little beer and popping it under the broiler helps caramelize the marmalade glaze. Yum! And don’t forgo the Buttered Cabbage. It’s the classic accompaniment for this sweet-crusted brisket.
Ingredients
COMBINE:
MEANWHILE, WHISK:
Sodium Alert
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.
Instructions
Combine brisket, potatoes, carrots, beer, and seasoning packet in a 4- to 6-qt. slow cooker. Cover slow cooker and cook brisket until fork-tender on high setting, 4–5 hours, or low setting, 8–9 hours. Transfer brisket to a broiler pan coated with nonstick spray and vegetables to a bowl.
Discard cooking liquid.
Preheat broiler to high with rack 6–8 inches from element.
Meanwhile, whisk together marmalade, whiskey, ketchup, and vinegar; brush over brisket. Broil brisket until glaze caramelizes, 5 minutes.
Thinly slice brisket against the grain; quarter potatoes. Serve brisket 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.
Coat the brisket with a marmalade glaze; broil the corned beef to caramelize the sugars in the glaze.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 655
% Daily Value*
Total Fat 34g 52%
Saturated Fat 11g 55%
Cholesterol 122mg 40%
Sodium 2861mg 119%
Carbs 42g 14%
Protein 36g
*Percent Daily Values are based on a 2,000 calorie diet.