Crock Pot Tuesday is here! Adapted again from Cuisine magazine:
***highly recommend serving with beer bread!!***
Marmalade-Glazed Corned Beef with Carrots & Potatoes
3 lb corned beef brisket, rinsed and trimmed
1 1/2 lb red potatoes, skin left on and scrubbed (about 4-5)
1/2 lb carrots, peeled and cut into 2" pieces (about 3-4)- I pretty much doubled this because I LOVE carrots
1 c. lager style beer
seasoning packet (optional)- I did not use
For the glaze:
1/2 c. orange marmalade
1/4 c. whiskey or apple juice- you can guess which one I used
2 Tbs. Ketchup
2 Tbs. white wine vinegar
Combine beef, potatoes, carrots, and beer in a 4-6 qt slow cooker (add seasoning packet if desired). Cover and cook until beef is fork-tender on high setting 4-5 hrs or low heat setting 8-9 hrs. Remove beef and vegetables; discard liquid (I saved a little to drizzle over meat to keep extra moist in fridge).
Whisk together marmalade, whiskey, ketchup, and vinegar; brush over corned beef. Preheat broiler to high with oven rack 6-8" from the heating element. Transfer meat to broiler pan coated with nonstick spray (I covered my broiler pan in foil then nonstick spray for quick easy clean-up). Broil until glaze caramelizes, about 5 minutes.
Thinly slice corned beef against the grain; quarter potatoes. Serve beef with carrots, potatoes, and buttered cabbage (the below recipe was included but I just sauteed cabbage, butter, salt, and pepper).
1 head cabbage, cored and sliced
1 c. chicken broth
2 cloves garlic, crushed
6 whole cloves
pinch red pepper flakes
2 Tbs butter
salt and pepper to taste
Combine cabbage through red pepper flakes in a large pot. Simmer, covered, over medium heat until cabbage is tender, about 20 minutes. Uncover pot, simmer approx. 3 minutes to remove excess moisture. Stir in butter, salt, and pepper. Discard cloves and crushed garlic.