Irish Whiskey Glazed Corned Beef Recipe
Corned beef is as synonymous with St. Patrick's Day in the United States as a shamrock is with Ireland.
And while traditional corned beef and cabbage is not Irish, it is definitely Irish American!
Corned Beef Isn't Irish???
Nope! Corned beef and cabbage actually traces back to New York and the influx of Irish immigrants in the 19th century.
While the Irish brought over traditional recipes from Ireland – like Irish stew and hearty brown bread – they found that cured pork, a staple in Ireland, was not readily available or as inexpensive as it had been back home.
But salted, or ‘corned', beef was readily available in the US from kosher butchers, was much less expensive than pork, and was cured and cooked much like Irish bacon.
And voila, a new tradition was born!
Fun fact: The Irish produced corned beef but it was mainly exported to England and too expensive for most Irish to afford.
Whiskey Glazed Corned Beef
This corned beef recipe has one step beyond the boiling that adds a bit of Irish flavor to your yummy traditional dish.
The Irish whiskey glaze is both tangy and sweet and adds a beautiful, rich color to the beef.
While this recipe is easy, it is time consuming as corned beef has to boil for 3-3.5 hours.
Irish Whiskey Glazed Corned Beef
Ingredients
- 1 corned beef brisket 4 lb
- 1/4 c ketchup
- 1/4 c Irish whiskey
- 1/4 c apple cider vinegar
- 2 T brown sugar
- 2 T soy sauce
- 1 t dry mustard
- 1/2 t ground ginger
- 1/4 t red pepper flakes
Instructions
- 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 to 3 1/2 hours). Can be chilled overnight after boiling, just bring the meat to a simmer again the next day and continue with recipe.
- Preheat oven to 450 degrees; line a baking sheet with foil, top with a rack and coat with non stick spray. (I use a broiling pan)
- Transfer beef to prepared rack, fat side up. Use a knife to trim off the fat.
- Whisk all remaining ingredients together in a saucepan and bring to a boil over high heat until thickened, 3-4 minutes.
- Spoon glaze on to beef, roast for 10 minutes or until glaze is dark and sticky.
- Remove from oven and let rest for 15 minutes.
- Transfer to cutting board and cut against the grain.
Notes
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