Drunken Corned Beef- A St. Patrick's Day Staple
For many years I boiled my corned beef. Then I found a recipe that combines two of my favorite flavors - corned beef and bourbon! Although the recipe calls for many seasonings, if your corned beef comes with a seasoning packet, that will suffice. Also, the recipe doesn't call for carrots but I can't imagine creating this dish without them.
- 4# Corned Beef Brisket
- 1/4 cup Bourbon, divided
- 4 whole cloves 4 peppercorns
- 2 bay leaves
- 1 clove garlic
- 3/4 c firmly packed brown sugar
- 1/4 cup orange juice
- 1 tsp. prepared mustard
- 2# small round red potatoes, peeled if desired
- 1 large cabbage, cut into wedges
* Place beef in a Dutch oven; add water to cover. Add 1/2 cup bourbon, cloves and next 3 ingredients. Bring to boil. Cover, reduce heat and simmer 3 hours or until beef is tender. Transfer beef to a roasting pan, reserving cooking liquid in Dutch oven.
* Combine 2 tablespoons cooking liquid, remaining 1/4 cup bourbon, brown sugar, orange juice and mustard in a small saucepan; cook over a medium-low heat until sugar dissolves, stirring occasionally. Pour bourbon mixture over beef. Bake, uncovered at 400 degrees for 30 minutes, basting every 10 minutes with boubon mixture.
* While beef cooks, pour remaining cooking liquid through wire-mesh strainer into a bowl, discarding solids. Return cooking liquid to Dutch oven and bring to boil. Add potatoes and cabbage (carrots, too, if desired). Cover, reduce heat and simmer 10 minutes or until potatoes are tender.
* Transfer beef, potatoes and cabbage to a large serving platter.
* Serves 9
Happy St. Patrick's Day!
Comments(12)