Lunch / Dinner
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. If you make corned beef only once a year, this BBQ recipe is the most rewarding way to go.
To save time, start with a store-bought corned (brined) beef brisket.
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.
Simmer beef for several hours over low heat. The beef is ready when it easily shreds when pierced with a fork.
Use a knife to cut the layer of fat off the top of the beef. It will be easy to remove.
Slice the beef into thin pieces, cutting against the grain of the meat.
Per 4 oz. beef
% Daily Value*
Total Fat 22g 33%
Saturated Fat 7g 35%
Cholesterol 111mg 37%
Sodium 1421mg 59%
Carbs 4g 1%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.