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Whiskey Glazed Corned Beef

ElizabethElizabeth Whelan

THE best corned beef recipe I’ve ever found. No leftovers here.

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Makes 12 servings

Makes 12 servings
Makes 12 servings


  • 6-7 lb corned beef
  • 1/2 cup blended bourbon
  • 1 clove garlic
  • 2 bay leaves
  • 4 whole cloves
  • 4 peppercorns
  • Glaze:
  • 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)
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  • 1

    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.

  • 2


  • 3

    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.

  • 4

    Corned beef slices much easier if cooled overnight.

  • 5

    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.

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