I love making this whiskey glazed corned beef for St. Patrick’s Day. I think you’ll agree this corned beef recipe gives the classic a run for its money with the tasty-tangy glaze and easy preparation. All the flavor makes for extra delicious sandwiches the next day!
Why I Love This Whiskey Glazed Corned Beef Recipe
- The flavor of the glaze is my favorite and what really makes this recipe stand out. It’s so delicious.
- I like that this whiskey glazed corned beef is kind of unexpected and unique.
- The glazed leftovers are amazing and give all those sandwiches another layer of flavor.
- I love a good twist on a classic recipe.
Reader Ellie says …“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 caramelized glaze. This recipe is so stinking awesome – and NO MUSTARD REQUIRED!!! Thank you from one happy Irish chick.”
If corned beef is not your thing for St. Patrick’s Day, I highly recommend my beef Irish stew, it’s so good! Or my take on Guinness braised brisket. They are both a delicious alternative to corned beef and the meat is available year round.
Ingredients
- Corned beef brisket: Corned beef is the main protein for this dish. After simmering it’s fall-apart delicious.
- Ketchup: I use ketchup as a base for the glaze because it adds an undeniable tanginess and sweetness.
- Whiskey: Whiskey adds the depth and complexity to the glaze. Don’t use the expensive stuff though! Any whiskey, Irish whiskey and even bourbon are perfect for this recipe.
- Apple cider vinegar: I love apple cider vinegar for its puckering acidity and how it balances the sweetness of the ketchup.
- Brown sugar: The brown sugar helps caramelize the glaze on top of the corned beef.
- Low-sodium soy sauce: Adds the savory umami flavor and saltiness to the glaze. Don’t leave this out!
- Dry mustard: Believe it or not, dry mustard adds a sharp, pungent flavor that complements the sweetness and richness of the glaze. It’s one of my favorite additions.
- Red pepper flakes: The flakes add a hint of heat, but don’t worry, this whiskey glazed corned beef is not a spicy recipe.
How I Make Whiskey Glazed Corned Beef
Find the complete printable recipe with measurements in the recipe card at the bottom of the post.
- Step One: I place the corned beef, fat side up, into a large pot, which is a 7-quart Dutch oven I use for cooking.
- Step Two: Next, I add the spice packet that comes with the corned beef to the water. After covering the pot, I simmer it over low heat until the beef is tender when pierced with a fork, typically taking about 3 hours. (If I plan to chill the beef overnight, I keep it in the liquid. The next day, I bring it to a simmer before continuing with the recipe.)
- Step Three: At this point I preheat the oven to 450 degrees F.
- Step Four: Then, I line a baking sheet with foil and place a rack on top, which I coat with nonstick spray. Next, I transfer the cooked beef to the prepared rack, positioning the fat side up. Finally, I use a knife to trim off the soft and easily removable fat.
- Step Five: I whisk the remaining ingredients together in a saucepan and bring them to a boil over high heat until thickened, which typically takes 4-6 minutes. Then, I spoon the glaze onto the beef, making sure to reserve any leftover sauce.
- Step Six: Next, I roast the beef for 10 minutes or until the glaze becomes dark and sticky. Finally, I remove the beef from the oven, cover it, and let it rest for 10 minutes before serving.
- Step Seven: Finally, I move the beef to a cutting board and slice thinly against the grain.
Recipe Notes
- I make sure to 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.
- You’ll want to bring to a boil and turn the 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. This is a timesaver if you want dinner on the table quick.
- 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.
- I paint my whiskey sauce sauce all over the slab before placing in the oven.
- After the corned beef comes out of the oven, I let it rest and slice it into whatever thickness I prefer. Thinner is better in my opinion!
Serving Suggestions
There’s a lot more to serve with this whiskey glazed corned beef than just cabbage and carrots!
- Make it easy on yourself and make my buttery Instant Pot mashed potatoes!
- This cheesy kimchi colcannon puts a whole new spin on a classic Irish recipe.
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Whiskey Glazed Corned Beef
Ingredients
- 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 light brown sugar packed
- 1/4 cup low-sodium soy sauce
- 2 tsps. ground, dry mustard
- 1/2 tsp red pepper flakes
Instructions
- Place the corned beef, fat side up, into a large pot (I used a 7 quart Dutch oven) filled with water. Add the spice packet that comes with the corned beef to the water. Cover the pot and simmer over low heat until the beef is tender when pierced with a fork, which takes about 3 hours. (If you plan to chill the beef overnight, keep it in the liquid. The next day, bring it to a simmer before continuing with the recipe.)1 (3.5 - 5 lbs.) corned beef brisket
- Preheat the oven to 450 degrees F. Line a baking sheet with foil, place a rack on top, and coat it with nonstick spray. Move the cooked beef to the prepared rack, positioning the fat side up. Use a knife to trim off the soft and easily removable fat.
- Combine the remaining ingredients in a saucepan and bring to a boil over high heat until thickened, typically 4-6 minutes. Spread the glaze over the beef, reserving some sauce. Roast for 10 minutes or until the glaze darkens and becomes sticky. Remove from the oven, cover, and allow to rest for 10 minutes before serving.1/2 cup ketchup, 1/2 cup whiskey, 1/2 cup apple cider vinegar, 1/4 cup light brown sugar, 1/4 cup low-sodium soy sauce, 2 tsps. ground, dry mustard, 1/2 tsp red pepper flakes
- Move the beef to a cutting board and slice thinly against the grain.
Notes
Nutrition
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