MAPLE-GLAZED CORNED BEEF
Corned beef gets a touch of sweetness with a maple syrup glaze. Even people who say they don't care for corned beef will ask for seconds when served this one. This recipe was passed down from my great-grandmother.-Gayle Macklin, Vail, Arizona Teacher, Corona Foothills Middle School, Vail, Arizona
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place briskets and contents of the spice packets in a stockpot. Add onion, garlic, salt, peppercorns, bay leaves, basil and oregano. Pour in water and beef broth. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender., Transfer meat to a broiler pan. Brush with maple syrup; sprinkle with brown sugar. Broil 4-6 in. from the heat for 2-3 minutes or until beef is glazed. Thinly slice across the grain.
Nutrition Facts : Calories 439 calories, Fat 30g fat (10g saturated fat), Cholesterol 156mg cholesterol, Sodium 2014mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 29g protein.
BOURBON & HONEY-GLAZED BRISKET WITH SOURED CREAM & CHIVE MASH
Let the oven do the hard work with this slow cooked beef brisket, glazed with bourbon and honey. Leftovers make a great hash the next day
Provided by Good Food team
Categories Dinner, Main course
Time 8h15m
Yield Serves 6-8
Number Of Ingredients 19
Steps:
- Heat 1 tbsp oil in a large, deep flameproof roasting tin or in your largest flameproof casserole dish. Season the beef well and sear in the tin until nicely browned all over, adding the remaining oil to the pan if needed. Meanwhile, mix the paprika, mustard powder, onion powder, cinnamon, cloves, 2 tbsp sugar, 2 tbsp honey and 2 tbsp of the whiskey in a small bowl with a generous amount of salt and pepper. Lift out the beef and scatter the onions and bay leaves over the base of the dish, pour in 100ml water and put the beef back on top. Brush the spice paste all over the meat. Will keep chilled for up to a day.
- Heat oven to 150C/130C fan/gas 2. Wrap the tin tightly in a few sheets of foil, or cover with a lid, and bake for 6-7 hrs, turning once or twice during cooking, spooning the juices over the meat and topping up with a splash more water if the bottom of the pan is dry.
- Increase the temperature to 200C/180C fan/gas 6. Toss the carrots with the onions around the beef, season then cover again with the foil. Pierce the potatoes a few times each and place on the shelf below the beef. Cook for a further 45 mins.
- Meanwhile, pour the remaining sugar, whiskey, honey and vinegar into a pan. If there is lots of liquid in the tin, add most of this too (but leave some so the meat doesn't dry out). Season and bubble to make a sticky glaze. Uncover the meat and carrots, brush with the whiskey glaze and cook for another 15 mins until the meat is dark, glossy and very tender, and the carrots and potatoes are soft. Remove from the oven, cover the meat loosely with foil and leave to rest for 15 mins.
- Put the potatoes in a bowl and, when cool enough to handle, use kitchen scissors to cut them into pieces - you want to keep the skin in the mash for extra flavour but any big bits will be chewy so try to break it down as much as possible with the scissors, then mash well with a potato masher. Add the soured cream, butter, milk and most of the chives, season really well and mash again. Transfer to a bowl and top with a knob of butter and the remaining chives. To serve, either cut into thick, tender slices or shred the meat with two forks, discarding any string as you go. Serve with the mash, carrots and onions and spoon over the juices. Watch our video on how to tie a butcher's knot.
Nutrition Facts : Calories 987 calories, Fat 59 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 29 grams sugar, Fiber 5 grams fiber, Protein 51 grams protein, Sodium 0.6 milligram of sodium
MAPLE WHISKEY BBQ SAUCE
I've tweaked this recipe over the years to something I proudly serve with my pulled pork and ribs. It's also delicious on chicken. As the sauce simmers, it will develop a deep, rich color and flavor. The sauce tastes best if made a day ahead of time.
Provided by France C
Categories Side Dish Sauces and Condiments Recipes
Time 40m
Yield 24
Number Of Ingredients 13
Steps:
- Combine ketchup, maple whiskey, apple cider, dark molasses, apple cider vinegar, pure maple syrup, Worcestershire sauce, liquid smoke, smoked paprika, garlic powder, onion powder, salt, and pepper in a saucepan. Whisk together over medium heat and bring to a boil. Reduce heat to medium-low and simmer until thickened, 25 to 30 minutes. Sauce will thicken further upon cooling.
- Store in the refrigerator for up to 1 week, or freeze for future use.
Nutrition Facts : Calories 42.3 calories, Carbohydrate 7.5 g, Fat 0.6 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 168.8 mg, Sugar 6.2 g
MAPLE WHISKEY GLAZED BEEF BRISKET
Categories Beef
Number Of Ingredients 13
Steps:
- 1. Trim fat from brisket. Score on both sides with a knife. 2. Combine cayenne, salt, and black pepper. Rub all over brisket. Place in a gallon ziplock bag. 3. Combine remaining ingredients. Blend to mix and pour over the brisket. 4. Marinade for 2 hours or overnight. 5. Tranfer to Crock-Pot and cook on high for 3 1/2 - 4 hours, or on low for 7-9 hours. Thinly slice across grain and serve with liquid spponed over brisket.
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