I make the same Corned Beef & Cabbage every year. Year after year. It’s that good. But every now and then, I’m up for a bit of a change and this year was it. Even this Grandma wants to be a bit “trendy” once in awhile, if there is such a thing as a “trendy” Corned Beef.
If there is, this recipe has GOT to be it. It’s a very, very loose adaptation of the old Silver Palate Glazed Corned Beef with newer cooking method and a few extra special added touches of my own. Yep. Whiskey. And don’t skimp on the bright, tanginess of the powdered mustard or a wee drop or two of the hot sauce.
I feel like I’m a day late (or two days to be exact) and a dollar short, as they say, on this recipe, posting right AFTER St. Paddy’s day. Pin it for next year or pick up some very sales priced corned beef at the store and make it now. 🙂 Corned Beef keeps for weeks in the fridge and can be frozen, too.
I will normally go for the “point” end, which is fattier but juicier and far less dense than the “flat” cut shown here but it was hard to even find corned beef near where my folks live, so beggars can’t be choosers. (I’m really throwing out all the old sayings here, today!)
Next I’ll probably be trotting out all the Irish sayings I picked up from my Grandmother, Irene. God rest her soul. 🙂 I don’t think she ever made corned beef that I know of, nor, do I think it would have entered her head to make a special St. Patrick’s day dinner. She’d be at church. And she wouldn’t have made any meat during Lent, even if the Pope himself gave dispensation.
As far as the method, I bake or braise my corned beef. The meat is not overcooked, beautifully sliceable, flavorful and juices are absolutely amazing! I have to admit I was slightly dismayed when I pulled this corned beef out of the oven and thought it looked a little homely, but I was converted at the first bite I snitched while taking pictures.
I’m a traditionalist and don’t use the weird little packet of brining spices that come with the corned beef. Maybe because I’m not boiling the corned beef & the juices aren’t dulled & watered down and don’t NEED brining spice added to “pep” it up. When this corned beef is done and resting, I take those juices, concentrated with flavor, and simmer the carrots and cabbage in them. They’re amazing. And this time I just made a very rustic red potato mash to go with my corned beef. Another break from tradition from the so called traditionalist – but a good break!!
Whiskey & Marmalade Glazed Corned Beef
- 3 1/2 to 4 pound Corned Beef brisket
- 1/2 cup orange marmalade
- 1 tablespoon vinegar (white or apple cider)
- 1 tablespoon whiskey (or a little more if you’d like)
- 2 teaspoons mustard powder
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- a few dashed of hot sauce
- 1 pound carrots, peeled and sliced into 3 to 4″ lengths
- Small head of cabbage sliced through the core into wedges, leaving a bit of core to hold each wedge together
Preheat oven to 300 degrees. Line a pan a little larger than your corned beef with foil, leaving the foil hanging over the edges and using enough foil so it can be folded over the corned beef and sealed.
Place corned beef, fat side up (don’t remove any fat, yet) in the pan. Bake in the oven for two hours. After two hours, remove the corned beef from the oven and tightly close the foil over it. Return to oven and bake for about two more hours, or until the corned beef is fork tender. Put a fork into the corned beef and if it turns easily, it’s ready.
While the corned beef is cooking prepare the glaze. In a very small saucepan, whisk together the marmalade, vinegar, whiskey, mustard powder, soy, salt & pepper and hot sauce. Bring to a good simmer and cook, stirring now and then, until the marmalade has turned in to a thick sauce. When it cools, it might harden a bit.
Remove the corned beef from the oven and open, then arrange the foil so you can easily pour the juices into a large saucepan or Dutch oven. Turn the oven up to 425 degrees.
Remove the fat from the top of the corned beef and discard. Pour the glaze (if still warm) or spoon the glaze (if it has cooled a bit and hardened) over the corned beef. Return to the oven and cook for about 20 to 25 minutes until the glaze has nicely browned. Remove and lest rest for about 20 minutes before slicing and serving.
Add the carrots to the bottom of the pan that’s holding the juices from the corned beef. Arrange cabbage wedges over the top. Bring to a simmer, add a lid and simmer until the carrots are tender and cabbage is cooked through, about 20 – 22 minutes.
Serve the corned beef with the carrots and cabbage.
Note on cooking time: An hour per pound is a rule of thumb but if your corned beef is a thicker cut like this one was, it may take longer to become tender.
I’ll be bringing this recipe to Angie’s Fiesta Friday!