Whiskey- Glazed Corned Beef

By J. Gagliardi

Ingredients

• Submerge in Water; Simmer
• 1 corned beef brisket (3.5-4 lbs)
• Whisk Together
• 1/2 cup ketchup
• 1/2 cup whiskey (such as Jack Daniel’s)
• 1/2 cup apple cider vinegar
• 4 Tablespoons brown sugar
• 4 Tablespoons soy sauce
• 2 teaspoons dry mustard
• 1 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes

Preparation

Step 1

merge 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 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 degrees; 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, 4-6 minutes. Spoon glaze onto beef, reserving leftover sauce; roast for 10 minutes, or until the glaze is dark and sticky. Remove from the oven, cover, and let rest for minutes.

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