I’m sliding right under the wire on this one! St. Paddy’s Day is not over yet…I just have to share this recipe.
It’s not mine. I found it on the Internet and kept losing the recipe. So today I’m writing about so I don’t lose the recipe again!
It is such a delicious way to make corned beef. After eating this, Hubby confessed that the way I had been making corned beef was BORING….can you believe it?
Well – I took note and he will never have BORING corned beef again!
You basically cook a corned beef according to package instructions – the difference is the delicious whiskey glaze that is applied before broiling.
The glaze tops it off with an infusion of barbequed flavor!
And takes it away from BORING.
It’s now my favorite way to make corned beef.
What I was making a year ago – IRISH SODA BREAD MUFFINS
Whiskey Glazed Corned Beef
A Kitchen Muse:
The Gallery Gourmet
St. Patty’s Day
1 corned beef with spices, about 4 pounds
⅓ cup ketchup
¼ cup Jack Daniel’s whiskey
¼ cup apple cider vinegar
2 tablespoons packed brown sugar
2 tablespoons soy sauce
1 teaspoon yellow mustard
Place the corned beef with spices, fat side up, in a a large stock pot.
Cover with water and bring to a simmer.
Cover and continue to simmer over low heat until the beef is fork tender, about 3-3½ hours.
Position oven rack to top third of the oven.
Preheat the broiler.
Line a rimmed baking sheet with foil, top with a rack and spray with non-stick cooking spray.
Transfer the cooked beef to the prepared rack, fat side up. Using a sharp knife, trim the fat.
In a small saucepan, whisk the remaining ingredients and bring to a boil over medium-high heat.
Continue to boil until the mixture has slightly reduced and thickened, about 7-10 minutes.
Spoon the glaze evenly over the beef.
Place under the broiler and cook until the glaze has darkened and started to caramelize, about 5-10 minutes depending on how hot your broiler is.
Remove from the oven and allow the meat to rest for 15 minutes before slicing.