Whiskey-Glazed Corned Beef

Alright, even though we have been working so hard on what the heck we are going to make for Easter, I almost forgot about St. Patrick's Day. Gasp! I mean I never miss a chance to celebrate those dang rainbows, pots of gold and little green people. 

So instead of pulling out the Lucky Charms once again, as your go to St. Patrick's Day feast...why not make this Whiskey-Glazed Corned Beef; show your family you care...for once...you know they're beginning to wonder.  Now don't even start with, "I don't like whiskey"....hello, it adds to the depth and complexity of flavor, it's not going to taste like some bar drink.  And don't even say, "I don't like corned beef, wah, wah wah'.  It's tradition people, it's all about tradition.  AND THIS will take tradition to another level, I promise.

This is not your standard, boiled, corned beef, WE ARE GOING TO MAKE IT SPECIAL!

Now go put on your kilts, grab your bagpipes and let's get started.

Can you believe this is all you need to make this unbelievable, celebratory meal.  Sheesh, you people are lucky.  Anyway, corned beef (it's in a package, couldn't be easier), ketchup, whiskey (good old no. 7), apple cider vinegar, brown sugar, dry mustard, red chili pepper flakes, soy sauce and ground ginger, which both mysteriously did not find their way into this photo...hmmm...no wonder this looked so easy.  Hmmmm.....oh well, I'm over it.

Open the package and put your placenta, I MEAN CORNED BEEF, (it really does look like a placenta in a pot) into a large, heavy pot. 

A 3.5-4 lb corned beef is what your shooting for here.

Fill the pot with enough water to submerge the corned beef, fat side up.  There will be a spice envelope inside your meat package.  Just dump it in the water.  No skill or brains required.

Bring to a boil and turn heat to low, cover and simmer for 3 hours.  This much of the recipe can be done the day before and refrigerated, just keep the meat in the liquid.  The next day, bring it to a simmer and continue with the recipe.  Perfect, right?  Or just continue...that's what I'm doing.

Now we are going to make the whiskey-sauce that is going to bring the leprechauns out of hiding.  Hmmm, maybe that would be too scary?  So get the ketchup.  How do they know it's America's favorite?  I want to see the survey results.

Add 1/2 cup of ketchup to a saucepan.

Now go to the liquor cabinet.  Keep digging.  No, all the way in the back.  Yes, it's there.  It's 40 years old.  Yes, it's still good.  Got it? 

Did you all know that Jack Daniel is a real person?  Anyone like to guess his real first name, Jack was just a nickname.  Anyone out there?  It's Jasper.  I know you will all sleep better now that you know that.

A 1/2 cup of whiskey will do it.

Don't you think it's funny that this company named itself, "BEST YET"?  Arrogant don't you think?

A 1/2 cup of apple cider vinegar gets added to the saucepan.

Now for the sweetness part.  This sugar is very important here; giving this recipe a sweet edge next to the tangy vinegar.

4 Tablespoons of brown suga'.  Then have a tablespoon or two for yourself.  Like I did.

Normally I would have taken a picture of the soy sauce container to PROVE that is what I am using.  But there has been something very mysterious going on here.  Things are disappearing; I think it's the leprechauns.  Add 4 Tablespoons of soy sauce to the what looks like a dark, gross mess at this point.

Find the dry, ground mustard...

and mix it up in the pan.  2 teaspoons will work.

I like to buy spices in these little jars because they get used up quickly.  But then I go to Costco and get so excited about getting 99 ounces of cinnamon or oregano that I buy it.  It's shameful.

1 teaspoon of ground ginger is needed.  I don't know about you but when I think of ginger, I think of Gilligan's Island, I can't help it, I live in the past.

Doesn't the Spanish translation of this spice make it sound terrifyingly, HOT and scary!  "CHILES ROJOS MACHACADOS".  I'm afraid.

Thank goodness 1/2 teaspoon of red pepper flakes is all you need.

Now whisk it all up.  Wait until your corned beef is almost done and then bring the sauce to a boil over high-heat, until it starts to thicken; about 4-6 minutes.  This will not be a super thick mixture. 

Now line a baking sheet with foil and put a rack on top.  Don't forget to spray it with cooking spray!

Now here is what your corned beef looks like right out of the water.  Gross, huh?  And I think this is where a lot of people stop and start eating.  Yuck.  I mean it's very tender after boiling but has NO PERSONALITY.  So let's give it a little Pizazz.

Make sure it's fat side-up on the rack and slice the fat off with a knife.  It will come right off.

Start by spooning the whiskey sauce over the corned beef.  See, I told you this dish would be over the top.  You will have leftover sauce; save it.

Finish up by painting the sauce all over the slab.  I swear you will get marriage proposals for this or at least complete adoration and respect from everyone who eats this.

Preheat the oven to 450 degrees and cook for 10 minutes.  Do not go do the laundry now.  This could burn.  You are cooking at a very high temperature and sugar is involved.  Keep watch captain.  I'm not being dramatic, just don't leave.

Look at that!  Right out of the oven.  Slightly browned but still very saucy and juicy.  Cover with foil and let it rest 15 minutes before slicing.

Slice it up.  I think it should be sliced a little thinner than this.  I was not happy with my slices.  I wanted to take back my slicing.  The hooligans were Irish dancing in the kitchen and it was very distracting...and...and...I'm saying slicing too much.

Then take your reserved sauce and drench the corned beef with it.  I cannot even tell you how good this is.  It's a whole new way to enjoy corned beef.  Out with the old, boiled rendition that ma used to make.  Ack!  This is a crowd-pleaser.

I served this with Whipped Parsnips and Potatoes and let me tell you....The Wild Boar promised me diamonds and pearls and all the jewelry I could ever want from Tiffany's. He had never tasted anything so good.  He told me he didn't realize how lucky he was to have found me...little ole' me, on this whole, entire, gi-mongo earth. 

I agreed.

And just wait till you see what I am going to make for dessert...you'll have to come back to see.  It will knock your shamrocks off!

Print Recipe

Whiskey-Glazed Corned Beef

Recipe from: Adapted from Cuisine at Home | Serves: 6-8


  • 1 (3.5-4 lb) corned beef brisket
  • 1/2 cup ketchup
  • 1/2 cup whiskey
  • 1/2 cup apple cider vinegar
  • 4 Tablespoons brown sugar
  • 4 tablespoons soy sauce
  • 2 teaspoons dry mustard
  • 1 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes


  • Submerge corned beef, fat side up, in water, in a large pot. Cover and simmer over low heat until beef is tender when pierced with a fork, 3 hours. (if chilling overnight, keep the meat in the liquid. Bring it to a simmer the next day, then continue with the recipe).
  • Preheat oven to 450 degrees; line a baking sheet with foil, top with a rack, and coat with nonstick spray. Transfer the cooked beef to the prepared rack, fat side up. Use a knife to trim off the fat-it will be soft and easy to remove.
  • Whisk remaining ingredients together in a saucepan and bring to a boil over high heat until thickened, 4-6 minutes. Spoon glaze onto beef, reserving leftover sauce; roast for 10 minutes, or until the glaze is dark and sticky. Remove from the oven, cover, and let rest for minutes.
  • Transfer to a cutting board, then thinly slice against the grain.

Post a Comment


  1. Yu-uh-um. I am gettin’ on a plane….

  2. This looks so good. We only have corned beef once a year on St. Patrick’s Day and I spend the other 364 days dreaming about it. So good!

  3. nutmeg 3

    If I keep reading your blog I’m either going to get fat or become an alcoholic. Or both.

  4. OMG! That looks and sounds incredible. A cliche as it sounds, my mouth won’t stop watering!

  5. This looks really good! I can’t wait to see what is for desert!

  6. Alanna 6

    OMG this looks amazing…gross fat pictures and all. Now I know how I’ll be cooking my corned beef!!!

  7. PS~ A visit to evilchefmom.blogspot.com will take you to the 3.14 pi fest.

  8. Kevin 8

    That corned beef looks tasty! I do not recall having ever seen corned beef at the grocery store (other than in the deli section). I wonder if they will have some in now that it is St Patrick’s day? I will have to look for it.

  9. Wow, that sounds great! Too bad my 21-year old son took the last of the Jack Daniels with him. :-( You said any whiskey, so keeping in the bourbon theme, maybe Wild Turkey or Crown Royal will work just as well.


  10. Candace 11

    Oh Cathy! You’ve done it again! I’m making this for the superbowl, along with the jalapeno popper dip. I cant wait! I had all the ingredients for the glaze in my pantry already so this will be super easy and as all of your recipes, super tasty!

  11. Kate 12

    This does sound great!

  12. Ellie 13

    This is the second year in a row – and 5th time I’ve made this recipe. It has disappeared EVERY SINGLE TIME! The funniest was when my friend actually grabbed the foil out of my hand, before I could toss it, so she could finish licking the foil of the carmelized glaze. This recipe is so stinking awesome – and NO MUSTARD REQUIRED!!! Thank you from one happy Irish chick :-9

  13. Ellie 14

    Ok… so this is the 5th time in 2 years I’ve made this recipe (with one or two twists of my own) and it disappears EVERY TIME! The funniest story is that, when I attempted to toss out the foil, my friend grabbed it from my hands – because she wasn’t done licking it … that’s right – SHE LICKED THE FOIL!!! I about pee’d myself laughing so hard. I’ve always loved my Irish mothers corned beef (God bless her) and enjoyed it for years and years (I’m very old) – but this is the best recipe EVAH! And NO MUSTARD REQUIRED!!! Thank you Thank you Thank you