Why Wait? A Twist on a Classic.

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Has the Corned Beef dinner become a once a year meal like a turkey on Thanksgiving?  Well it's totally understandable to celebrate St. Patrick's Day with this delicious traditional dish, but I say, "why wait"? Corned Beef is available all year round so why not indulge yourself, family and friends by treating them to this flavorful cut of meat....but with a twist!

Corned Beef Brisket with Bourbon and Molasses Glaze

Serves 4 to 6
Total time: 4 hours 30 minutes

Ingredients 

Corned Beef
1 corned brisket of beef, about four pounds
2 bay leaves
8 peppercorns
2 allspice berries
1 small cinnamon stick
1 teaspoon mustard seed
Beef (or chicken) stock to cover

Glaze
1 cup brown sugar
1 teaspoon dry mustard
1/4 cup molasses
1/2 cup bourbon

Preparation

Wash off the brine from the brisket with cold water.

Place the brisket in large kettle with the spices and cover with the stock.

Bring to a boil and simmer over low heat for an hour per pound or until fork tender in the middle. (If the corned beef brisket is not homemade and is pre cooked this step may only take one hour.)

Glaze

Mix molasses, sugar, bourbon and mustard in a bowl and let it rest for 45 minutes.

Pre heat the oven to 375 degrees. 

Place the brisket on a rack in a large roasting pan with 2 cups of the cooking liquid. Cover with enough glaze to coat.

Roast the beef, basting the beef with the glaze for 20 to 25 minutes.

Plating/Presentation
Place the glazed brisket on a large platter with an assortment of vegetables such as the traditional, carrots, potatoes and cabbage surrounding it. 

Note:  If your corned beef comes from the store with a seasoning packet, use that along with the spices and herbs listed in the recipe.

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