Maple-glazed corned beef with orange and stout

Total time: 4 hours Prep time: 25 minutes Cook time: 3 ½ hours Makes: 6 to 8 servings Notes: Look in the meat case for seasoned corned beef that’s ready to cook. A whole corned beef brisket weighs 6 to 8 pounds. A 3-pound flat cut makes for easy slicing. You can prepare the recipe through step 2 in a slow cooker set on low. Cooking time will be 6 to 8 hours; add the carrots after 4 hours.

For the corned beef:

1 flat-cut corned beef brisket (about 3 pounds) 2 medium-size sweet onions, cut into 8 wedges

2 ribs celery, roughly chopped

1 medium-size orange, ends trimmed, halved, thinly sliced 3 large cloves garlic, sliced 1 teaspoon black peppercorns

½ teaspoon whole cloves 2 bay leaves

1 cup stout beer

8 long, skinny carrots (about 12 ounces) peeled, cut crosswise in half

For the glaze:

¼ cup pure maple syrup 1 tablespoon molasses, optional

1 tablespoon Dijon mustard

½ teaspoon freshly ground black pepper

Horseradish sauce, for serving

1. Heat oven to 325 degrees. Put corned beef, wedges from 2 medium-size onions, 2 chopped celery ribs, 1 thinly sliced orange, 3 cloves sliced garlic, 1 teaspoon black peppercorns, ½ teaspoon whole cloves and 2 bay leaves into a large (6-quart) Dutch oven. Add 1 cup stout beer and then cold water to cover everything by 1 inch. Heat to a gentle simmer over medium heat.

2. Place a piece of parchment paper over the top of the pot. Add the lid and carefully slide into the oven. Bake covered, stirring once or twice, for 2 hours.

3. Add carrots to pot; cover and continue baking until a fork inserted into meat releases easily, 1 to 1 ½ more hours. Use a slotted spoon to scoop out and discard the orange slices. (Recipe can be prepared to this point and refrigerated in the liquid, covered, up to 2 days. Rewarm everything over mediumlow heat on top of the stove.)

4. To make the glaze, mix ¼ cup maple syrup, 1 tablespoon molasses (if using), 1 tablespoon Dijon mustard and ½ teaspoon ground black pepper in a small saucepan. Heat to a simmer. Cook and stir until mixture reduces to a thick syrup consistency, about 1 minute. Remove from heat.

5. Heat oven to 375 degrees on convection or 400 degrees on conventional setting. Use tongs to transfer cooked corned beef to a foil-lined baking pan. Use a slotted spoon to transfer carrots and onion pieces around the meat in the baking pan. (You can strain the broth and save it for the base of a meaty soup.)

6. Drizzle the maple glaze over the meat and the vegetables. Bake until bubbling hot, about 10 minutes. Transfer corned beef to a cutting board. Slice thinly across the grain. Arrange on serving platter; pile the carrots and onions alongside the sliced meat. Pass the horseradish sauce.