Whiskey Glazed Corned BeefElizabeth Whelan
THE best corned beef recipe I’ve ever found. No leftovers here.
- 6-7 lb corned beef
- 1/2 cup blended bourbon
- 1 clove garlic
- 2 bay leaves
- 4 whole cloves
- 4 peppercorns
- 1/2 cup orange juice
- 3/4 cup brown sugar
- 2 Tbsp corned beef juice
- 1 tsp mustard
- 1/4 cup bourbon (I use more)
Cover beef with water in a large pot. Add whiskey and seasonings. Bring to a boil. Simmer, covered, 3-4 hours until tender. Remove beef, reserving stock, and place in a roasting pan. Cool in refrigerator overnight, then slice and pour glaze over corned beef and bake in moderately hot oven (375-400) for 30 minutes, basting every 10 minutes.
If not cooled overnight, cut top of beef in cross hatch slices about 1/8th to 1/2 inch deep. Pour glaze over and bake at 375-400 for 30 minutes, basting every 10 mintues. Let sit for 10-15 mintues before slicing.
Corned beef slices much easier if cooled overnight.
While the beef is glazing in the oven, heat the stock in a large pot. Cut cabbage, white potatoes, carrots and onions and add to stock. Carrots and onions first then potatoes as they take longer to cook. Cabbage last.
Source: Elizabeth Whelan