This is a delicious corned beef recipe! I prepare it for every St. Patrick's Day! I like to double the glaze amount because it is so yummy! You can cook the corned beef portion a day ahead.
Recipe: Cuisine at Home: April, 2007
Servings: 4people (depending on size of corned beef)
1corned beef brisket (4+ pounds)w/spice packet
1/4cupapple cider vinegar
1/4teaspoonred pepper flakes
Submerge corned beef, fat side up, in water in a large pot along with the contents of the included spice packet. Cover and simmer over low heat until the beef is tender when pierced with a fork, 3-3 1/2 hours. (Can be made the day before and chilled overnight. Keep the meat in the liquid, then bring to a simmer the next day and continue with the recipe.)
Preheat oven to 450 degrees, line a baking sheet with foil, top with a rack and coat with non-stick 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.
Glaze: Whisk together the glaze ingredients (everything except the corned beef in the ingredient list) and bring to a boil over high heat. Reduce heat to simmer until thickened about 3-4 minutes.
Brush glaze onto beef and then roast for 10 minutes or until the glaze is dark and sticky. Remove from oven and let rest for 10 minutes. Transfer to cutting board and slice thinly across the grain of the meat.
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