Whiskey Glazed Corned Beef Cuisine at Home

You're currently viewing a stripped down version of our content. View the full version with proper formatting.

or BBQ Corned Beef with sweet-hot whiskey glaze

* Exported from MasterCook *

Whiskey Glazed Corned Beef (BBQ Corned Beef)

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : A List Beef-Veal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SUBMERGE IN WATER; SIMMER
4 pounds corned beef brisket
Whisk Together:
1/4 cup ketchup
1/4 cup whiskey (such as Jack Daniels)
1/4 cup apple cider vinegar
2 tablespoons brown sugar
2 tablespoons soy sauce
1 teaspoon dry mustard
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes

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. (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°; 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, 3--4 minutes. Spoon glaze onto beef, then roast for 10 minutes, or until the glaze is dark and sticky. Remove from oven and let the meat rest for 15 minutes.

Transfer to a cutting bards, then thinly slice against the grain.

Source:
"CuisineAtHome, April 2007"
- - - - - - - - - - - - - - - - - - -

I wonder why it isn't in the archives?

Quote:

---

I've lost my April issue with the Bourbon Corned Beef recipe. Could someone please be so kind as to post it?
Thanks a bunch!!!!

---

Ohhhhhh, Lisa! Thanks for bringing that recipe forward! Don't know how it was missed. Salivating as we speak! Have a CB brisket in the freezer. Guess what's for dinner tomorrow!

Wondering, does it suggest any sides?

Yes, it suggests Mashed Potatoes and Parsnips, Sweet and Sour Cabbage...want those recipes?

* Exported from MasterCook *

Whipped Parsnips and Potatoes

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : A List Fruits-Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Simmer; Drain
2 pounds parsnips, peeled -- thinly sliced
8 ounces Yukon Gold potatoes, peeled -- cut in 1" chunks
Add; Finish with
1 cup half and half -- warmed
4 tablespoons unsalted butter (1/4 cup)
1/2 cup scallions -- thinly sliced
juice of 1/2 lemon
salt and freshly ground black pepper -- to taste

Simmer vegetables in water until very tender, 25 minutes. Drain, return them to the pot, and crush with a potato masher.

Add the half-and-half and butter; mix with a hand mixer on medium-high speed until smooth. Finish with remaining ingredients.

Source:
"CuisineAtHome, April 2007"
Yield:
"4 cups"
- - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Sweet 'n Sour Cabbage with Maple, bacon, and lemon

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : A List Salads-Slaws-Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Saute; Whisk in; Deglaze with:
4 strips thick-sliced bacon -- diced
1 teaspoon all-purpose flour
2/3 cup dry white wine
2/3 cup apple juice
2 tablespoons apple cider vinegar
2 tablespoons pure maple syrup
2 tablespoons Dijon mustard
1/2 teaspoon red pepper flakes
Pour over; Finish with:
1 bag coleslaw mix (16 oz)
1 cup red onion -- thinly sliced
1/4 cup chopped fresh parsley
Reserved bacon
salt and lemon juice to taste

Saute bacon in a saute pan over medium heat until crisp. Transfer to a paper towel-lined plate; cour off all but 1 Tbs drippings.

Whisk in flour; deglaze with wine. Add apple juice, apple cider vinegar, pure maple syrup, Dijon mustard, and red pepper flakes and simmer until slightly syrupy, 5 minutes.

Pour hot mixture over coleslaw and onion in a bowl; toss. Finish with remaining ingredients.

Source:
"CuisineAtHome, April 2007"
Yield:
"4 cups"
- - - - - - - - - - - - - - - - - - -

Thank you, thank you, thank you!!!!!!!!
And for the record..........
the parsnip potatoes are to die for! It makes a FABULOUS side!!!!!!

You are quite welcome. I've made the parsnip potatoes before, but not the corned beef or the cabbage.

I hope you hang around and share some of your recipes, reviews and knowledge with us. No matter how inexperienced or experienced we all have something to teach others.

Yes, I made them, too and they were excellent!

PJ

Thanks Billy. I have always loved parsnips, any root veg really. And the mixtures might be my favourite food. In the rest home mashed carrot and parsnip was very popular, as were other mixes we dreamed up. Mashed taties, well seasoned and creamy with very finely chopped raw onion mixed in. Not too much, just so they are eating a scatter of stars. I like colcannon too, sometimes as is, sometimes breaded patties or cobs. But I do think the fresh cabbage approach gives more flavour if you have time. These are good to freeze. Sometimes I go completely mad and use cooked cabbage, sweet potato, potato, carrot, parsmip, (I mean nip) onion, and anything else I can get m'hands on and make a dish for baking. Its is amazing how the flavours hold their own.

Quote:

---

Yes, it suggests Mashed Potatoes and Parsnips, Sweet and Sour Cabbage...want those recipes?

---

Yes, thanks Billy!

These mixtures are just great wrapped in a blanched swiss chard leaf.

Is this where the recipe for the corned beef came from??? I must have gotten it from the erecipe, I guess? huh

palmerbrev2001.blogspot.com

Source: https://www.forums.cuisineathome.com/archive/index.php?thread-37017.html

Share this post