(This is an excerpt of an article originally posted here by The Bourbon Review)
What’s a St. Paddy’s Day celebration without corned beef brisket? This recipe is one of my favorites, the sticky bourbon-molasses glaze gives the meat an irresistible touch of sweetness that balances out the brine. Once the beef is in the oven, bring remaining beef poaching liquid to boil, and simmer veggies like cabbage, potatoes, and carrots, for an easy side dish.
1 corned brisket of beef, about four pounds
2 bay leaves
2 allspice berries
1 small cinnamon stick
1 teaspoon mustard seed
Beef (or chicken) stock to cover
1 cup brown sugar
1 teaspoon dry mustard
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