The Brickyard Barn Inn's
Corned Beef and Carrots with Marmalade-whiskey Glaze

St. Patrick's Day in an easy flash: A zesty glaze makes corned beef from the supermarket deli your own (and much more tasty). The perfect go-with? Colcannon (Brickyard style), stout glazed carrots, and Irish apple cake. Enjoy!

Ingredients:
   One 2 to 2 1/4-pound piece lean fully cooked corned beef
   (either purchase cooked or just cook yourself according to directions)
   Nonstick vegetable oil spray

   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

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.

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. 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.

Note: You might also want to double the recipe for the glaze and serve the extra as a sauce. Remember to reboil the glaze prior to serving to ensure that the sauce is safe from bacterias (this can be done in the microwave if you wish).

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