Bourbon Glazed Corned Beef Brisket with Roasted Vegetables

overhead shot of side view of sliced bourbon glazed corned beef and roasted vegetables on a white platter with a green napkin, tarnished silver meat fork, glass of beer and small dish of glaze to the side

4.80 from 5 votes

Bourbon Glazed Corned Beef Brisket with Roasted Vegetables

A Southern take on a St. Patrick's day classic, glazed corned beef brisket is basted with bourbon, orange juice, whole grain mustard and brown sugar.

Course Entrees, Main Courses

Cuisine American, Irish

Prep Time 3

Cook Time 30

Resting Time 15

Total Time 3 30

Servings people

Calories 484kcal

Author Lisa B.

Ingredients

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

Glaze:

1/2 cup orange juice
3/4 cup packed brown sugar
2 tablespoons water or corned beef cooking liquid
1 teaspoon whole grain mustard
1/4 cup bourbon
1 tablespoon cornstarch

Instructions

Place the brisket in a large stockpot. Cover with water and add the seasoning packet.
Bring the pot to a boil, then simmer for about 3 hours until the meat is tender. Reserve 2 tablespoons of the cooking liquid for the glaze. When the meat is done, remove it from the pot and discard the cooking liquid.
In a small saucepan, combine the orange juice, brown sugar, corned beef juice, mustard, and bourbon.
Whisk in the cornstarch until smooth. Bring the liquid to a boil and cook until the glaze has thickened, about 1-2 minutes.
Preheat the oven to 350 degrees.
Arrange the vegetables in a single layer on a roasting pan. Drizzle them with olive oil and season with salt and pepper.
Place the corned beef in the roasting pan on top of the vegetables. Apply the glaze liberally over the top of the entire corned beef.
Place the corned beef and vegetables in the oven. Glaze the corned beef every 10 minutes for 30 minutes.
Remove the corned beef from the oven and set it on a cutting board to rest for 15 minutes.
Turn on the broiler and continue to roast the vegetables until they start to brown, about 5-10 minutes.
Slice the corned beef against the grain. Serve over the roasted vegetables. Drizzle with the glaze.

Video

Notes

Storage: Allow the leftover corned beef to cool completely before transferring it to an airtight container. The bourbon glaze can also be stored in a smaller, separate container. Store the glaze and the brisket in the refrigerator and consume within four days.

Reheating: Bourbon glazed corned beef with the glaze can be reheated for a minute or two in the microwave. You can also place it in a covered dish and reheat it in the oven at 350 degrees for 10-15 minutes. The glaze can be reheated in a small saucepan for 5-10 minutes.

Freezing: Place the corned beef in an airtight freezer bag or vacuum-sealed bag. Freeze for up to three months. Thaw completely before reheating.

Nutrition