Life is full of choices
- The black or the white
- Dine in or dine out
- hoard TP or not
However, when it comes to cooking corned beef there really is only one good choice. This St. Patrick’s Day choose the brisket designated “flat-cut”. The flat cut vs the point cut is leaner and slices perfectly. The point cut may have a bit more flavor due to all that fat, but the meat will shred on you and no one wants shredded corn beef unless you are making hash.
And here is another tip for making a delicious St. Patty’s feast. Make a spirited glaze to flavor the meat. Let’s be honest, boiled meat, no matter how much pickling spice you use, lacks flavor. It needs a boost, so this glaze is what I recommend.
Years ago my friend, Tina, of the blog Epicuricloud, posted a St. Patrick’s dinner as featured in a Cuisine At Home magazine. The recipe included a whiskey glaze. Spirited and easy to make the glaze offers the corned beef a depth of flavor that it so desperately needs. To add to the party I choose an Irish whiskey to make it a bit more authentic, but you can make your own choice.
Irish Whiskey Glaze
1/2 cup Irish whiskey
1/2 cup apple cider vinegar
1/4 cup light brown sugar
1/4 cup soy sauce
2 teaspoons dry mustard
1 teaspoon ground ginger
1/4 teaspoon red pepper flakes or I prefer 2 teaspoons of hot honey if you have it
Whisk all the glaze ingredients together in a small saucepan. Bring the mixture to a boil over high heat. Reduce heat and simmer 5 to 6 minutes or until thickened.
Brush glaze onto your cooked corned beef and then roast for 10 minutes at 450F. Let rest 10 minutes before slicing. This makes enough glaze to then drizzle over the slices or serve on the side.
❤ Be Well ❤