Ingredient List Print Recipe
- 1 corned brisket of beef, about four 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
An Irish Staple
What’s a St. Paddy’s Day celebration without corned beef brisket? This recipe is one of my favorites, the sticky bourbon-molasses glaze gives the meat an irresistible touch of sweetness that balances out the brine. Once the beef is in the oven, bring remaining beef poaching liquid to boil, and simmer veggies like cabbage, potatoes, and carrots, for an easy side dish.
Servings: 4 to 6
Total Time: about 4 hours 30 minutes
Wash the brisket of the brine with cold water.
Place in large kettle with the spices and cover with the stock.
Bring to a boil and simmer over low heat for an hour per pound or until fork tender in the middle. (If the corned beef brisket is not homemade and is pre cooked this step may only take one hour.)
To make the glaze, mix molasses, sugar, bourbon and mustard in a bowl and let rest for 45 minutes.
Pre heat the oven to 375 degrees. Place the brisket on a rack in a large roasting pan with 2 cups of the cooking liquid. Cover with enough glaze to coat.
Roast the beef, basting the beef with the glaze for 20 to 25 minutes.
Serve on a large platter with an assortment of vegetables.
Photograph by Madeleine Hill.
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