Glazed Corned Beef, Carrots, Parsnips, and Cabbage|
While I know many people adore plain boiled corned beef and cabbage, my husband absolutely detests it. And when I mentioned I needed to work on a corned beef recipe for this St. Patrick's Day feature, he began muttering well in advance about his dread of the event. To both our surprise, not only did he actually enjoy this easy version, he never even knew I was cooking corned beef and cabbage - which, given that at least half of his complaints had to do with how long the odor of the cooked cabbage hung around the house proved this recipe to be a double success. You can add a little more pep to this dish by adding a few splashes of Irish whiskey in place of the chicken broth, but we preferred the version below better. All of our testers thought the parsnips were the best part of the dish, so you can feel free to increase the amount of parsnips or vary the amount of any of the vegetables in the dish to your taste. Baby onions, leeks, turnips, and rutabaga also work well prepared this way and complement the other ingredients.We used Lakeshore Wholegrain Irish Mustard with Irish Whiskey and Fruitfield Old Time Irish No Peel Marmalade
or Jameson Irish Whiskey Marmalade when testing, but any flavorful coarse mustard and good marmalade will work.
1/2 cup chicken broth
1/2 cup orange marmalade
1/2 cup apricot or peach preserves
2 tablespoons coarse grained mustard
2 pounds thickly sliced, cooked corned beef
1 pound baby carrots
1 pound parsnips
1 small head green cabbage
Freshly ground black pepper
Preheat the oven to 350 degrees and grease a large baking dish. Combine the chicken broth, marmalade, jam, and mustard in a small saucepan and cook over medium heat until the marmalade and jam have melted and a sauce is formed. Keep the sauce warm while preparing the rest of the dish. Arrange the corned beef slices evenly in the bottom of the prepared baking dish. Slice the carrots in half lengthwise and sprinkle over the beef. Peel and trim the parsnips and cut them into sticks approximately the size of your halved baby carrots and sprinkle over the carrots. Halve the cabbage head and cut each half into six wedges. Arrange the cabbage wedges over the other vegetables in a single layer. Pour the sauce over top the entire pan and season to taste with salt and pepper. Cover the dish tightly with foil and bake for 20 minutes. Uncover and bake for another 20-30 minutes, or until the vegetables are tender and the cabbage is lightly browned. Serve hot, making sure to spoon some of the sauce over each serving.
Makes 6 servings.
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour