Tender, flavorful, and slow-cooked to perfection, this classic corned beef recipe makes a hearty and comforting meal.
Corned Beef with Whiskey Glaze
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Category
Meat
Servings
6
Prep Time
10 minutes
Cook Time
4 hours
Ingredients
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4-5 lb corned beef (flat corned beef is best)
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4 cups water or beef broth (cover meat with liquid)
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3 large carrots, peeled and cut into 2” pieces
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1 lb. Small red potatoes, cut into half
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1 head green cabbage, core removed and quartered
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½ cup molasses
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¼ cup brown sugar
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¼ cup whiskey
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2 teaspoons dry mustard
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¼ cup apple cider vinegar
Glaze
Directions
Remove corned beef and pull out packaged pickling spices. Place corned beef in a Dutch oven and cover with water or beef stock. Bring to a boil on high heat. Reduce heat, cover and let simmer for at least 3 ½ hours.
To the liquid add sliced cabbage, sliced carrots and halved potatoes. Cook vegetables with the corned beef for 30 minutes. Add water if necessary to keep brisket covered. Meet should have an internal temperature of 190-200º F.
Remove corned beef from the liquid.
Pour glaze over corned beef. Place in 350 degrees oven for 30 minutes.
Remove from oven and place corned beef on a cutting board, cover with foil and let rest for 15-20 minutes. Slice ACROSS the grain. Serve with cooked vegetables.
Glaze
Mix all ingredients and add to a small saucepan. Cook until sugar dissolves.
Recipe Note
You can make this without the glaze if desired.
For oven method: Preheat oven to 350º. Place corned beef in Dutch oven. Add pickling spices and cover with 4 cups water or beef stock. Bring to a boil over high heat. Cover and cook in oven for 3 1/2-4 hours. Add carrots, potatoes and cabbage to the corned beef near the end of the cooking time, about 30-40 minutes before the meat is finished cooking. Add water if necessary to keep the meat covered. Internal temperature should be 190-200º F. Place the corned beef on a cutting board, cover with foil and rest 20 minutes before slicing.
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