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(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.


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

1 cup brown sugar
1 teaspoon dry mustard

This is a preview of an article originally posted by The Bourbon Review. Unless otherwise specified, The Bourbon Review retains all content and image rights in this article preview.

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