Best Corned Beef With Bourbon Brown Sugar Molassas Recipes

ROASTED CORNED BEEF WITH A BOURBON MOLASSES GLAZE

Steps:

• Preheat the oven to 325°F.

CORNED BEEF IN BOURBON-BROWN SUGAR SAUCE RECIPE

Steps:

• Heat the oil in a large heavy-bottomed nonstick skillet over medium-high heat. Slice the onion in half lengthwise, then thinly slice each half crosswise. Add the onion to the skillet, stirring well to coat the slices with oil. Reduce the heat to medium and cook until the onion is light gold, about 10 minutes, stirring frequently. Meanwhile, slice the corned beef against the grain on the diagonal into 1/4-inch slices. Set aside. Mince the garlic. Add the garlic and the brown sugar to the onion, stirring well. Cook until the brown sugar is bubbly and the onion is coated with the mixture, about 2 minutes, stirring constantly. Stir in the cloves, allspice and mustard. Add the beef broth and stir well. Carefully place the corned beef slices in the skillet. Bring the sauce to a simmer and cook until the mixture thickens and is almost syrupy, about 10 minutes, stirring occasionally and turning the slices over once. Remove the pan from the heat and stir in the orange juice concentrate and the Bourbon. Return the pan to the heat just long enough to warm the Bourbon, about 1 minute. Do not boil. Divide the corned beef among serving plates and spoon the onion and sauce over the top. Serve the corned beef and sauce with Southern-style cabbage made by frying a few slices of bacon, then cooking thinly sliced cabbage in the drippings along with some chicken broth and salt and pepper. Crumble the bacon on top of the cabbage, add baked sweet potatoes and corn muffins. This recipe yields 4 servings. Each serving: 465 calories; 1,217 mg sodium; 83 mg cholesterol; 23 grams fat; 6 grams saturated fat; 35 grams carbohydrates; 17 grams protein; 1.02 grams fiber.

ROASTED CORNED BEEF WITH A BOURBON MOLASSES GLAZE RECIPE - (4.4/5)

Steps:

• Brisket: Preheat the oven to 325°F. Vegetables: In a large bowl, lightly coat the carrots, potatoes and onion with olive oil and season with coarse salt and pepper (about 2 teaspoons salt and 1 teaspoon pepper). Gently toss to coat, and place on a baking sheet, evenly spread apart. Set aside. Cabbage: Cut each head of cabbage in half, then quarters and remove the core and stem. Set aside. Unwrap the brisket and place it fat side up inside the baking dish. If it came with a spice packet, sprinkle it over the top, then sprinkle on the black pepper and rub it in. Cover the dish with heavy aluminum foil* and place it in the oven for 2 hours, then uncover and generously brush the glaze all over the brisket. Continue baking for 45 minutes, to an hour. *I used a large baking dish with a glass cover. Check the brisket by inserting a fork in the meat. If it goes in easily, it's ready; if it meets with resistance, bake for another 30 minutes---or up to an hour in some cases! If the brisket is tough, it hasn't cooked long enough! Once the brisket is fork-tender, remove it from the oven and let it rest, covered loosely in foil. Turn the oven heat up to 350°F for the roasted vegetables and place them into the oven for about 20 minutes, turning them halfway through cooking. Check for tenderness with a fork, as the potatoes will take the longest to cook. Towards the end of the brisket roasting time, make the balsamic reduction for the cabbage: Combine the balsamic and the sugar in a small saucepan over medium-high heat. Stir it together and bring the mixture to a boil, then reduce to medium-low and simmer until the mixture is reduced by half and thick. Set it aside. Note: I skipped this step by buying a ready made balsamic glaze. Next, make the cabbage: Cut the cabbage into 8 wedges. Heat the olive oil in a large, heavy skillet over medium-high heat and add the cabbage. Sear it on both sides until the cabbage gets as much color as possible, about 1 minute per side. Use a spatula to transfer the cabbage to a rack placed over a baking sheet. Sprinkle the cabbage pieces with salt and pepper. Pour the Guinness (or beer) into the bottom of the pan, then carefully transfer the pan to the oven. Bake the cabbage for 20 minutes, or until tender and deeper brown. Slice (or shred) the rested beef on a cutting board (it should be very, very tender and almost falling apart.) Then place it on a large platter alongside the cabbage wedges and the vegetables. Take generous spoons of the balsamic reduction and drizzle it all over the cabbage slices. Serve the corned beef next to the cabbage and roasted vegetables and enjoy!