7
190
40

Ingredients

  • 3/4 cup red currant jelly
  • 1/4 cup port
  • 1 1/2 tablespoons rosemary leaves (chopped fresh)
  • 1 1/2 pounds baby carrots (trimmed)
  • 1 tablespoon olive oil
  • 2 cloves garlic (crushed)
  • 1 beef brisket (corned, about 3 1/2 lbs)

Directions

  1. Preheat the oven to 425°F.
  2. Mix red currant jelly, port and rosemary in a small saucepan on low heat. Simmer, uncovered, for about 5 mins or until slightly thickened.
  3. Toss carrots, oil and garlic in a large baking dish. Place the corned beef on top of the carrots. Brush with 1/2 of the red currant mixture.
  4. Bake for about 30 mins or until corned beef is browned all over and tender, brushing occasionally with remaining red currant mixture. Slice and serve the corned beef with the carrots.
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NutritionView more

190Calories
Sodium4%DV105mg
Fat4%DV2.5g
Protein2%DV1g
Carbs13%DV39g
Fiber16%DV4g

PER SERVING *

Calories190Calories from Fat20
% DAILY VALUE*
Total Fat2.5g4%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium105mg4%
Potassium320mg9%
Protein1g2%
Calories from Fat20
% DAILY VALUE*
Total Carbohydrate39g13%
Dietary Fiber4g16%
Sugars25g50%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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