Two weeks ago, if you told me that I would be doing a blog post on corned beef and cabbage and that I would like it, I would have thought you lost your ever-loving mind. Growing up, I have always disliked corned beef. Why would anyone take a perfectly good brisket, throw it in a pot of boiling water with some pickling spices and boil the heck out of it for hours and hours?
And cabbage? Gross, don’t even get me started on cabbage. I don’t even like the smell.
I decided to give corned beef another try when I found this recipe for bourbon glazed corned beef. I loved the idea of putting a Southern spin on an Irish classic. Plus, everything tastes better with bourbon, right?
The answer is yes, even corned beef tastes better with bourbon. The glaze is sweet and does have a strong bourbon flavor, but it really balances out the saltiness of the corned beef.
But wait, there’s more . . .
Up until now, the only way I’ve ever had cabbage prepared was boiled. You may or may not know this, but boiling vegetables pretty much zaps all the nutrients right out of it. That is, unless you plan on drinking the water they were boiled in – which I don’t. Instead of boiling my potatoes and carrots like the original recipe states, I decided to roast them. Why not try roasting the cabbage too? Roasting cabbage actually mellows the sour taste that I always found, well, distasteful. It ended up being tender but not mushy and very mild. Believe it or not, I went back for seconds.
So there you have it, folks. If like me, you’ve just resigned yourself to the fact that you will never develop a taste for corned beef and cabbage, I suggest you give this recipe a try. You may be surprised. I sure was.
- 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
- 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.
- 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.
- Preheat oven to 350 degrees. Place corned beef in a roasting pan. Apply glaze liberally over the top of the entire corned beef.
- Arrange vegetables in a single layer on a roasting pan. Drizzle with olive oil. Sprinkle with salt and pepper.
- Place corned beef and vegetables in the oven. Bake for 30 minutes. Glaze the corned beef every 10 minutes.
- 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.
- Slice corned beef against the grain. Serve over roasted vegetables. Drizzle with the glaze.