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