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.
Servings 6 people
Calories 484kcal
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:
- ½ cup orange juice
- ¾ cup packed brown sugar
- 2 tablespoons water or corned beef cooking liquid
- 1 teaspoon whole grain mustard
- ¼ 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
Serving: 3ounces | Calories: 484kcal | Carbohydrates: 35g | Protein: 22g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 132mg | Sodium: 1708mg | Fiber: 1g | Sugar: 33g
