Roasted Corned Beef With A Bourbon Molasses Glaze Recipe 445

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!

Steps:

• Instructions Servings: 4 to 6 Total Time: about 4 hours 30 minutes Wash the brisket of the brine with cold water. Place in large kettle with the spices and cover with the stock. Bring to a boil and simmer over low heat for an hour per pound or until fork tender in the middle. (If the corned beef brisket is not homemade and is pre cooked this step may only take one hour.) To make the glaze, mix molasses, sugar, bourbon and mustard in a bowl and let rest for 45 minutes. Pre heat the oven to 375 degrees. Place the brisket on a rack in a large roasting pan with 2 cups of the cooking liquid. Cover with enough glaze to coat. Roast the beef, basting the beef with the glaze for 20 to 25 minutes. Serve on a large platter with an assortment of vegetables.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Place the brisket in the center of a roasting pan. Arrange the potatoes and carrots around the sides. Place the onion and garlic on top of the roast, and season with salt and pepper. Empty the seasoning packet over the roast, and pour enough water into the pan to almost cover the potatoes. Cover with a lid or heavy aluminum foil.
• Roast for 5 to 6 hours in the preheated oven, until the roast is so tender it can be flaked apart with a fork.