Corned Beef

BOURBON GLAZED

"We enjoyed this recipe on St Patrick’s Day!"

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"This is just a good traditional way to prepare Corned Beef."

"bourbon belongs on everything!"

pounds corned beef brisket

3

2

cup orange juice

cup packed brown sugar

1/2

tablespoons water

teaspoon whole grain mustard

1

Sliced cabbage, potatoes and carrots for roasting

tablespoon cornstarch

cup bourbon

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recipes with persimmon

INGREDIENTS

1/4

1

3/4

1

Cover the corned beef with water and add seasoning packet. Simmer for about 3 hours until meat is tender. Reserve 2 tablespoons of the cooking liquid . Remove the brisket from the pot and discard the cooking liquid.

Boil the corned beef

2

In a small saucepan, combine orange juice, brown sugar, corned beef juice, mustard, and bourbon.

Make the glaze

3

Whisk in cornstarch until smooth. Bring to a boil and cook until glaze has thickened, about 1-2 minutes.

Thicken the glaze

4

Preheat the oven to 350 degrees. Arrange vegetables in a single layer on a roasting pan. Drizzle with olive oil. Sprinkle with salt and pepper.

Season the vegetables

5

Place the 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. Glaze the corned beef every 10 minutes for 30 minutes .

Glaze the corned beef

6

 Remove the corned beef from the oven and set on the counter to rest for 15 minutes. Turn on the broiler and continue to roast the vegetables until they start to brown, about 5-10 minutes.

Let the meat rest

Serve and enjoy!

Slice the corned beef against the grain. Serve over roasted vegetables. Drizzle with the glaze.

7

Nutrition Info

Yield

6 people

calories

484 kcal per serving

Time

30 minutes

FAT

29 g per serving