Whiskey-Glazed Corned Beef

Whiskey-Glazed Corned Beef is simmered until tender, then roasted with a sticky glaze made from whiskey, brown sugar, soy sauce, and vinegar. The rich caramelized finish adds bold flavor, making it perfect for St. Patrick’s Day, holiday meals, or sandwiches. This recipe balances sweet, savory, and tangy elements for a delicious take on classic corned beef.

Course Main Course

Cuisine American, Irish

Keyword Whiskey Glazed Corned Beef

Prep Time 10

Cook Time 3 10

Total Time 3 20

Servings people

Calories 331kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For getting the glaze ingredients just right.
Dutch Oven Where the corned beef simmers until fork-tender.
baking sheet Holds the beef while it gets glazed and roasted.
roasting rack Lifts the beef for even roasting and caramelization.
Saucepan Where the glaze comes together and thickens.
whisk Helps blend and smooth out the glaze.
Knife For trimming excess fat and slicing the 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, in a large pot filled with water (I used a 7-quart Dutch oven). Add the spice packet that comes with the corned beef. Cover and simmer over low heat until the beef is tender when pierced with a fork, about 2.5 to 4 hours (roughly 50 mins per lb). (If chilling overnight, keep the beef in the liquid. The next day, bring it back to a simmer before continuing with the recipe.)
1 (3.5 - 5 lbs.) corned beef brisket
Preheat the oven to 450°F. Line a baking sheet with foil, place a rack on top, and coat it with nonstick spray. Transfer the cooked beef to the prepared rack, fat side up. Trim off any soft, easily removable fat.
In a saucepan, combine the remaining ingredients and bring to a boil over high heat, stirring occasionally, until thickened, about 4–6 minutes. Spread the glaze over the beef, reserving some for later. Roast for 10 minutes or until the glaze darkens and becomes sticky. Remove from the oven, cover, and let rest for 10 minutes.
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
Transfer the beef to a cutting board and slice thinly against the grain.

Notes

Make-Ahead: You can simmer the corned beef the night before and let it chill in the cooking liquid overnight. The next day, bring it back to a simmer to warm it up before continuing—most of the cooking time is already done.

For optimal outcomes when making this whiskey-glazed corned beef, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition