Bourbon Glazed Corned Beef with Roasted Vegetables
Prep time
Cook time
Total time
Adapted from Tastebook
Serves: 6
  • 6-7 pound corned beef brisket
  • ½ cup bourbon
  • 1 clove garlic, sliced
  • 2 bay leaves
  • 4 whole cloves
  • 4 peppercorns
  • 1 teaspoon mustard seeds
  • 1 teaspoon juniper berries
  • 1 teaspoon coriander seeds
  • ½ teaspoon whole allspice
  • ½ teaspoon red pepper flakes
  • 10 small red potatoes, washed, quartered
  • 5 carrots, peeled, cut into 2-inch pieces
  • 1 cabbage, sliced
  • 1-2 tablespoons olive oil
  • Salt and pepper, to taste
  • ½ cup orange juice
  • ¾ cup packed brown sugar
  • 2 tablespoons corned beef juice
  • 1 teaspoon mustard
  • ¼ cup bourbon
  • 1 tablespoon cornstarch
  1. Place brisket in a large stockpot and cover with water. Add bourbon, garlic, bay leaves, and the remaining spices. Bring water to a boil. Cover pot, reduce heat, and simmer for about 3 hours until meat is tender. Remove brisket from water and allow to cool. Refrigerate brisket for at least 8 hours or overnight.
  2. In a small saucepan, combine orange juice, brown sugar, corned beef juice, mustard, and bourbon. Whisk in cornstarch until smooth. Bring to a boil and cook until glaze has thickened, about 1-2 minutes.
  3. Preheat oven to 350 degrees. Place corned beef in a roasting pan. Apply glaze liberally over the top of the entire corned beef.
  4. Arrange vegetables in a single layer on a roasting pan. Drizzle with olive oil. Sprinkle with salt and pepper.
  5. Place corned beef and vegetables in the oven. Bake for 30 minutes. Glaze the corned beef every 10 minutes.
  6. Remove corned beef from the oven. Turn on the broiler and continue to roast the vegetables until they start to brown, about 5-10 minutes.
  7. Slice corned beef against the grain. Serve over roasted vegetables. Drizzle with the glaze.
Some supermarkets sell corned beef kits with the seasonings already included. If using one of these, add the seasoning packet to the water and omit mustard seeds, juniper berries, coriander seeds, allspice, and red pepper flakes.
Recipe by The Cooking Bride at