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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
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4.80 from 5 votes

Bourbon Glazed Corned Beef Brisket with Roasted Vegetables

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 hours
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 3 hours 30 minutes
Servings 6 people
Calories 484kcal
Author Lisa B.


  • 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 whole grain 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 the oven to 350 degrees. 
  • Arrange vegetables in a single layer on a roasting pan. Drizzle with olive oil. Sprinkle with salt and pepper. 
  • 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 .
  • 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.
  • Slice the corned beef against the grain. Serve over roasted vegetables. Drizzle with the glaze.


Storage: Allow leftover corned beef to cool completely before transferring it to an airtight container. The bourbon glaze can also be store in a smaller separate container. Store 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 reheated 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.


Serving: 3ounces | Calories: 484kcal | Carbohydrates: 35g | Protein: 22g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 132mg | Sodium: 1708mg | Fiber: 1g | Sugar: 33g