Prepare to be amazed this St. Patrick’s Day with the ultimate indulgence: Whiskey Glazed Corned Beef. Succulent, flavorful, and effortlessly easy to prepare, this dish will exceed all of your wildest expectations.
Whiskey Glazed Corned Beef
Tired of resorting to Lucky Charms as your go-to St. Patrick’s Day meal? Why not elevate your feast with the delectable and traditional Whiskey-Glazed Corned Beef? Impress your family with an easy-to-make and mouthwatering dish that truly shows you care.
Don’t be put off by the whiskey – this dish boasts depth and complexity of flavor without tasting like a bar drink. And for those who aren’t fans of corned beef, try the equally scrumptious Guinness Braised Brisket instead.
This is no ordinary boiled corned beef – we’re going to make it a truly special and unforgettable experience. So let’s get cooking!
Why Do We Serve Corned Beef on St. Patrick’s Day?
Corned beef became a popular dish for St. Patrick’s Day in the United States during the late 19th century when Irish immigrants substituted it for their traditional dish of bacon and cabbage. Corned beef was more affordable and readily available in America. Today, it remains a beloved and iconic dish associated with St. Patrick’s Day celebrations.
How Corned Beef is Made
Corned beef brisket comes from the lower chest of the cow. It’s a tough cut of meat that requires slow cooking to become tender and flavorful.
The beef is first cured in a brine made of water, salt, sugar, and various spices such as coriander, mustard seeds, and bay leaves. The curing process gives the meat its characteristic pink color and distinct flavor.
Once cured, the corned beef can be boiled, braised, or roasted and served with all your favorite side dishes, which are traditionally cabbage and carrots.
- Fill the pot with enough water to submerge the corned beef, fat side up. There will be a spice envelope inside your meat package that you can add to the pot.
- 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. Or just continue the recipe on the same day, it’s your choice.
- When making the whiskey sauce, do not use your more expensive whiskey selections. Jack Daniel’s is a perfect, less pricey choice that will add the nuances to the sauce that bring this dish to life. (Did you all know that Jack Daniel is a real person? Anyone like to guess his real, first name, Jack was just a nickname. It’s Jasper. I know you will all sleep better now that you know that.)
- When you remove your corned beef from the water, make sure it’s fat side-up on the rack and slice the fat off with a sharp knife. It will come right off.
- Paint your whiskey sauce sauce all over the slab before placing in the oven.
- After it comes out of the oven let it rest and slice into whatever thickness you desire. Thinner is better.
- Serve with your favorite sides, mashed potatoes are also a must.
More St. Patrick’s Day Recipes
St. Patrick’s Day is the perfect occasion to indulge in delicious and traditional Irish cuisine. From hearty corned beef and cabbage to savory Irish Stew, there are endless mouthwatering recipes to celebrate the holiday.
- Beef Irish Stew
- Bailey’s Irish Cream Cake
- Reuben Dip
- Glowing Geckos
- Lucky Charm’s Ice Cream
- Key Lime Cupcakes
- Chocolate Guinness Doughnuts
- Cheesy Kimchi Colcannon
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Whiskey Glazed Corned Beef
- 1 (3.5 - 5 lbs.) corned beef brisket
- 1/2 cup ketchup
- 1/2 cup whiskey
- 1/2 cup apple cider vinegar
- 1/4 cup golden brown sugar, packed
- 1/4 cup low-sodium soy sauce
- 2 tsps. ground, dry mustard
- 1/2 tsp red pepper flakes
- Submerge corned beef, fat side up, in water, in a large pot (I used a 7 quart Dutch oven.) Empty spice packet that comes with the corned beef into the water. 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 F; 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 10 minutes.
- Transfer to a cutting board, and thinly slice against the grain.
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