Southern take a St. Patrick’s Day classic – corned beef brisket is simmered in bourbon and spices, then basted with a sweet glaze of bourbon and orange juice.
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 brisket. 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 this 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.
Bourbon Glazed Corned Beef Brisket with Roasted Vegetables
- 5 pounds corned beef brisket with seasoning packet
- 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
- 1/2 cup orange juice
- 3/4 cup packed brown sugar
- 2 tablespoons water or corned beef juice
- 1 teaspoon mustard
- 1/4 cup bourbon
- 1 tablespoon cornstarch
Place brisket in a large stockpot. Cover with water and add seasoning packet. Bring pot to a boil, then simmer for about 3 hours until meat is tender. Reserve 2 tablespoons of the cooking liquid for the glaze. When meat is done, remove from the pot and discard the cooking liquid.
- 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.
Arrange vegetables in a single layer on a roasting pan. Drizzle with olive oil. Sprinkle with salt and pepper.
Place corned beef in the roasting pan on top of the vegetables. Apply glaze liberally over the top of the entire corned beef.
- 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.
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.