• Andrew Zimmern Cooks: Glazed Corned Beef


Corned Beef with Bourbon-Molasses Glaze

By Andrew Zimmern

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. Brining your own corned beef at home is easy, all you need is the right equipment and time, about 7 to 10 days—therefore thinking ahead is imperative. Beyond the pink salt, which can be found at a butcher shop or on Amazon, you probably have the spices in your cabinets already. If you buy a pre-brined brisket from the grocery store, skip the first step.

For an easy side dish, simmer vegetables like cabbage, potatoes, potatoes and carrots in the poaching broth while you glaze the corned beef.

Watch Andrew make this recipe:

Andrew Zimmern Cooks: Glazed Corned Beef


Corned Beef Brine

  • 1 whole beef brisket, roughly 10 pounds
  • 2/3 cups Prague Powder cure, or pink salt
  • 1/2 cup brown sugar
  • 2 tablespoons black peppercorns, crushed
  • 1/3 cup paprika
  • 3 bay leaves
  • 1 tablespoon ground allspice
  • 2 tablespoons garlic powder
  • 1/4 cup pickling spice
  • Water

Poaching Liquid

  • 2 bay leaves
  • 8 peppercorns
  • 2 allspice berries
  • 1 small cinnamon stick
  • 1 teaspoon mustard seed
  • Beef (or chicken) stock to cover


  • 1/4 cup molasses
  • 1 teaspoon dry mustard
  • 1/2 cup bourbon
  • 1 cup brown sugar

To Serve


In a large food-safe, non-reactive container mix all of the dry ingredients with a few cups of water. Whisk to dissolve spices. If you don’t have a vessel large enough to hold the brisket, try looking at a restaurant supply or ordering one online. Place the brisket in the container, and fill with additional water to cover and weight it with a plate so the brisket is entirely submerged. Cure for 7 to 10 days in the refrigerator.

Remove from the fridge and rinse the brisket under cold water. Place in a pot just large enough to hold the brisket. Add the spices and cover with the stock. Bring to a boil and simmer over low heat for about 3 hours.

Once the brisket is tender, preheat the broiler.

To make the glaze, mix molasses, dry mustard, bourbon and sugar in a bowl. Place the brisket on a sheet pan. Cover with enough glaze to coat. Put the brisket under the broiler and cook for 2 minutes. Remove and coat with another layer of glaze. Cook under the broiler for another minute, then repeat the glazing and broiling once more. Remove from oven and allow to rest. Slice and serve with griddled buns and Russian dressing.

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