From Cuisine At Home (Magazine) eRecipes
Whiskey-Glazed Corned Beef
It’s your lucky day! Here’s a St. Patty’s Day meal that has irresistible flavors—and it’s so simple to make.
Makes: 2 lb. beef
Total time: about 4 hours
1 corned beef brisket (4 lb.)
1⁄4 cup ketchup
1⁄4 cup whiskey (such as Jack Daniel’s)
1⁄4 cup cider vinegar
2 Tbsp. brown sugar
2 Tbsp. low-sodium soy sauce
1 tsp. dry mustard
1⁄2 tsp. ground ginger
1⁄4 tsp. red pepper flakes
Nutrition Information
Per 4 oz. beef: 308 cal; 22g total fat (7g sat); 111mg chol; 1421mg sodium; 4g total carbs (3g sugars); 0g fiber; 21g protein
editor’s note
Corned Beef Brisket
Corned beef is brined beef brisket. It’s sold in 3- to 4-pound cuts but will weigh half that once it’s cooked and trimmed. If a seasoning packet is included with the meat, dump that into the simmering liquid. No packet? Add 2 Tbsp. of pickling spices to the water—but it’s not a must.
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, 3–3 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 together ketchup, whiskey, vinegar, brown sugar, soy sauce, dry mustard, ground ginger, and pepper flakes in a saucepan; 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 meat rest for 15 minutes.
Transfer to a cutting board, then thinly slice against the grain. Serve with Sweet n Sour Cabbage.
Steps to Success
1. Simmer beef for several hours over low heat. The beef is ready when it easily shreds when pierced with a fork.
2. Use a knife to cut the layer of fat off the top of the beef. It will be easy to remove.
3. Slice the beef into thin pieces, cutting against the grain of the meat.
Whiskey-Glazed Corned Beef
It’s your lucky day! Here’s a St. Patty’s Day meal that has irresistible flavors—and it’s so simple to make.
Makes: 2 lb. beef
Total time: about 4 hours
1 corned beef brisket (4 lb.)
1⁄4 cup ketchup
1⁄4 cup whiskey (such as Jack Daniel’s)
1⁄4 cup cider vinegar
2 Tbsp. brown sugar
2 Tbsp. low-sodium soy sauce
1 tsp. dry mustard
1⁄2 tsp. ground ginger
1⁄4 tsp. red pepper flakes
Nutrition Information
Per 4 oz. beef: 308 cal; 22g total fat (7g sat); 111mg chol; 1421mg sodium; 4g total carbs (3g sugars); 0g fiber; 21g protein
editor’s note
Corned Beef Brisket
Corned beef is brined beef brisket. It’s sold in 3- to 4-pound cuts but will weigh half that once it’s cooked and trimmed. If a seasoning packet is included with the meat, dump that into the simmering liquid. No packet? Add 2 Tbsp. of pickling spices to the water—but it’s not a must.
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, 3–3 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 together ketchup, whiskey, vinegar, brown sugar, soy sauce, dry mustard, ground ginger, and pepper flakes in a saucepan; 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 meat rest for 15 minutes.
Transfer to a cutting board, then thinly slice against the grain. Serve with Sweet n Sour Cabbage.
Steps to Success
1. Simmer beef for several hours over low heat. The beef is ready when it easily shreds when pierced with a fork.
2. Use a knife to cut the layer of fat off the top of the beef. It will be easy to remove.
3. Slice the beef into thin pieces, cutting against the grain of the meat.
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