3/15/2011

Whiskey Glazed Corned Beef

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I just couldn't write another post without first sharing this recipe.  As much as I enjoy the traditional New England boiled dinner, this recipe is a "pot o' gold".  The meat is simmered slowly on the stove top for several hours until it is fork tender (This step can be done the day before).  Then it is glazed with a sweet whiskey sauce and placed under the broiler until it is dark and sticky.  Sliced not too thick, but not too thin--it just melts in your mouth.  My son couldn't believe that he didn't need a knife to cut his meat and my youngest just kept asking for more "ham"--blame that one on the nitrates☺. 

The only downside to this dish is that when you serve it family style in the middle of the table like I do, it disappears way too fast.  It is nearly impossible to keep yourself from going back for more.  It's a good thing I made two, because the one pictured above is all gone and I need leftovers for corned beef hash.  Wait, I also need some for reuben sandwiches for dinner one night this week.  Oh corned beef, is there anything you CAN'T do?




Whiskey Glazed Corned Beef
makes approximately 2 pounds of beef

1 corned beef with spices, about 4 pounds
1/3 cup ketchup
1/4 cup whiskey (I use Jack Daniel's)
1/4 cup apple cider vinegar
2 tablespoons packed brown sugar
2 tablespoons soy sauce
1 teaspoon yellow mustard

Place the corned beef with spices, fat side up, in a a large stock pot.  Cover with water and bring to a simmer.  Cover and continue to simmer over low heat until the beef is fork tender, about 3-3 1/2 hours.  (Can be prepared the day before by chilling the meat in the liquid.  Bring to a simmer the next day and proceed with the recipe.)

Position oven rack to top third of the oven.  Preheat the broiler.  Line a rimmed baking sheet with foil, top with a rack and spray with non-stick cooking spray.  Transfer the cooked beef to the prepared rack, fat side up.  Using a sharp knife, trim the fat.

In a small saucepan, whisk the remaining ingredients and bring to a boil over medium-high heat.  Continue to boil  until the mixture has slightly reduced and thickened, about 7-10 minutes.  Spoon the glaze evenly over the beef.  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.  Watch carefully, you do not want the glaze to burn.  Remove from the oven and allow the meat to rest for 15 minutes before slicing.  Enjoy!

Source: Adapted from Cuisine at Home, April 2007



21 comments:

  1. I'm not generally a big fan of cured meat but that whiskey glaze has me drooling!

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  2. I'm really enjoying your blog! I find myself coming back each week to see what you are cooking up! I haven't made anything yet, but I have plans to!! I also LOVE your idea of Sunday dinners. Thanks for taking the time to put out such an interesting cooking blog. :) ~Karen

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  3. YUM!!!!!!!!!!!!!!! Can't wait to make this for Thursday:)

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  4. Mark and Karen-
    Your comment just warmed my heart:)

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  5. We just opened a bottle of Maker's Mark. I know where the next 1/4 cup is going! Yum! Thanks for the recipe.

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  6. This looks really good...a nice switch from the traditional way to prepare corned beef. Yum!

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  7. This is the perfect recipe for that corned beef in my refrigerator! Would you please share the potato recipe too?

    Lori

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  8. I just got goosebumps reading this!

    :D

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  9. Hi Nicole,
    this looks wonderful and I agree with the other poster who requested the recipe for those gorgeous looking potatoes, send it our way please!

    But really I logged in to say I saw you in the newspaper last week! Actually a friend of mine who I had given some of your Nutella pinwheels to when I made them last time, saw the article and gave me a copy of it b/c she recognized the cookies, and remembered me saying that I got the recipe from my friend's blog. (BTW - she loved the cookies too!)

    Keep up the great work and thank you for all the inspiration!

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  10. Andrea-
    I am so tickled by your comment:) I did not intend on sharing all the Sunday Dinner recipes this week, but I have had so many requests that I just can't say no. Please stay tuned...

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  11. This is the intended dinner for tonight! Have the corned beef in the pot as I write. This is going to be good! I'm so excited!

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  12. Danazia-
    I hope you enjoy it as much as we do:) Thanks for letting me know. I have corned beef hash on the stove top right now--yum!

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  13. I made this for dinner and have to say " that was the best corned beef dinner I have ever made." I started with a fresh beef brisket from a fresh butchered cow and did all the spices myself to get it corned beef style and your glaze was fabulous. I want to try it on ribs soon. Still smells yummy in my whole house. Thank you for the great recipe. :) Melissa

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  14. Melissa-
    I am so glad you enjoyed it. Thank you for letting me know:)

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  15. This recipe will be a tradition at our St. Patrick's Day dinner. It is perfectly delicious. Thank you.

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  16. I made this recipe tonight and I can honestly say it was the best corned beef I have ever made! It was delicious and my family devoured it including my picky butt son.

    Thank you!

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  17. Lori-
    I am pleased your "picky butt son" enjoyed it! (That made me laugh) Thank you for letting me know.

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  18. My husband saw this recipe and is begging me to make it. Will let you know how it turns out.

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  19. Found you through Pinterest. I sure would love your cabbage gratin recipe, if you feel like sharing. I think your menu will be mine this year on St. Paddy's day!

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  20. Jennifer-
    Glad you found me:) I hope to get to the cabbage gratin. I need to make a few tweaks before I do.

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  21. Jen made this Tues night for an early celebration dinner! It was Delish! Loved the glaze on top!

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