5 pounds corned beef brisket 10 small red potatoes 5 carrots peeled and cut 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 1 teaspoon whole grain mustard 1/4 cup bourbon 1 tablespoon cornstarch
Place brisket in a large stockpot.
Cover corned beef with water in an 8-qt. stockpot. Simmer for 3 hours until meat is tender.
Make the glaze.
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.
Arrange vegetables in a roasting pan.
Season with olive oil, salt and pepper.
Apply the glaze.
Roast at 350 degrees. Apply the glaze every 10 minutes for 30 minutes total.
Remove from the oven.
Allow the corned beef to rest for 15 minutes. Continue to roast the vegetables.
Slice against the grain.
Serve along side the roasted vegetables. Drizzle with additional glaze, if desired.