Preheat oven to 300 degrees. Line a pan a little larger than your corned beef with foil, leaving the foil hanging over the edges and using enough foil so it can be folded over the corned beef and sealed.

Place corned beef, fat side up (don’t remove any fat, yet) in the pan. Bake in the oven for two hours. After two hours, remove the corned beef from the oven and tightly close the foil over it. Return to oven and bake for about two more hours, or until the corned beef is fork tender. Put a fork into the corned beef and if it turns easily, it’s ready.

While the corned beef is cooking prepare the glaze. In a very small saucepan, whisk together the marmalade, vinegar, whiskey, mustard powder, soy, salt & pepper and hot sauce. Bring to a good simmer and cook, stirring now and then, until the marmalade has turned in to a thick sauce. When it cools, it might harden a bit.

Remove the corned beef from the oven and open, then arrange the foil so you can easily pour the juices into a large saucepan or Dutch oven then carefully do so. Turn the oven up to 425 degrees.

Remove the fat from the top of the corned beef and discard. Pour the glaze (if still warm) or spoon the glaze (if it has cooled a bit and hardened) over the corned beef. Return to the oven and cook for about 20 to 25 minutes until the glaze has nicely browned. Remove and let rest for about 20 minutes before slicing and serving.

Add the carrots to the bottom of the pan that’s holding the juices from the corned beef. Arrange cabbage wedges over the top. Bring to a simmer, add a lid and simmer until the carrots are tender and cabbage is cooked through, about 20 – 22 minutes. Check the liquid level and add a little water if needed.

Serve the corned beef with the carrots and cabbage.

Note on cooking time: An hour per pound is a rule of thumb but if your corned beef is a thicker cut like this one was, it may take longer to become tender.