Whiskey Glazed Corned Beef
A Kitchen Muse: 
Recipe type: St. Patty's Day
Cuisine: Irish
Prep time: 
Cook time: 
Total time: 
Serves: 6
A new twist on corned beef and cabbage!
  • 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
  1. Place the corned beef with spices, fat side up, in a a large stock pot.
  2. Cover with water and bring to a simmer.
  3. Cover and continue to simmer over low heat until the beef is fork tender, about 3-3½ hours.
  4. Position oven rack to top third of the oven.
  5. Preheat the broiler.
  6. Line a rimmed baking sheet with foil, top with a rack and spray with non-stick cooking spray.
  7. Transfer the cooked beef to the prepared rack, fat side up. Using a sharp knife, trim the fat.
  8. In a small saucepan, whisk the remaining ingredients and bring to a boil over medium-high heat.
  9. Continue to boil until the mixture has slightly reduced and thickened, about 7-10 minutes.
  10. Spoon the glaze evenly over the beef.
  11. 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.
  12. Remove from the oven and allow the meat to rest for 15 minutes before slicing.
Recipe by A Muse in My Kitchen at http://amuseinmykitchen.com/2013/03/17/whiskey-glazed-corned-beef/