1 cup thinly sliced green onions, including white and green parts
1/2 cup horseradish
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 head green cabbage, cored, cut into 6 wedges (1 to 1-1/2 pounds)
1-1/2 pounds small red-skinned potatoes, cut in half
2 tablespoons orange marmalade and 2 teaspoons Dijon-style mustard
Place Corned Beef Brisket in slow cooker with garlic, peppercorns, seasoning packet and Irish Death Beer. Set slow cooker to low and braise for 6 to 8 hours.
Position oven racks in upper and lower thirds of oven. Pre-heat oven to 350°F.
Meanwhile, place butter, green onions, horseradish, ground pepper and salt in glass measuring cup. Microwave on HIGH 1 to 2 minutes or until butter melts; mix well. Place cabbage wedges on 1 half of baking sheet and potatoes on other half. Drizzle horseradish-butter mixture over vegetables, turning cabbage and tossing potatoes to coat. Cover with aluminum foil. Roast in lower third of 350°F oven for approximately 40 minutes. Uncover vegetables; continue roasting 15 to 20 minutes or until vegetables are tender and begin to brown.
Combine glaze ingredients in small bowl.
Remove Corned Beef from slow cooker. Brush glaze over Corned Beef. Carve diagonally across the grain into thin slices.
Serve your Corned Beef with the roasted potatoes and cabbage and extra glaze.