Ingredient List Print Recipe
- 1 uncooked corned beef brisket, 4 to 5 pounds
- 2 bay leaves
- 8 peppercorns
- 2 allspice berries
- 1 small cinnamon stick
- 1 teaspoon mustard seed
- Beef (or chicken) stock to cover
- 1 cup brown sugar
- 1 teaspoon dry mustard
- 1/4 cup molasses
- 1/2 cup bourbon
- 8 small beets
- 12 new potatoes
- 6 small leeks, trimmed
- 12 small carrots, peeled
- 12 white radishes, peeled
- 2 parsnips, peeled and quartered lengthwise
- 1 pint Brussels sprouts, trimmed
- 1 small head savoy cabbage, cored and cut in 1” slices
An Irish Feast
Nothing says St. Patrick’s Day like a great corned beef brisket. This recipe is one of my favorites, the bourbon-molasses glaze gives the meat the perfect amount of sweetness. Served with a hearty helping of root veggies and a pint of Guinness, it’s the ideal Irish meal.
Servings: 6 to 8
Braise the Beef
Wash the brisket of the brine and place in large kettle with the bay leaves, peppercorns, allspice berries, cinnamon stick and mustard seeds. Pour the stock over the beef.
Bring to a boil and reduce heat. Simmer over low heat for 35 to 40 min per pound or until tender. Reserve the cooking liquid.
Make the Glaze
Mix brown sugar, dry mustard, molasses and bourbon in a large bowl. Let the mixture rest for 45 minutes.
For the Vegetables
Cook the beets in salted water for 12 minutes, drain and slip the skins off under running water. Return to the pot to keep warm.
Preheat the oven to 375 degrees.
Place the cooked corned beef brisket in a roasting pan with 1/2 cup of the cooking liquid. Cover with enough glaze to coat.
Bring remaining beef poaching liquid to boil. Simmer the rest of the vegetables in the beef poaching liquid until just cooked through (best done in batches). Finish by reheating the beets.
Roast the corned beef in the oven for about 25 minutes, basting the beef with the remaining glaze.
Serve on a large platter with the vegetables around it.
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