Share on Facebook
Tweet ThisInfo
- Course: Main Course
- Total Time: Half Day
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 4 Times
Glazed Corned Beef with Root Vegetables
Glazed Corned Beef with Root Vegetables
Cookbook
Yield
: Serves 6 to 8
Ingredients
BRISKET:
- 1 corned brisket or beef (4 to 5 pounds)
- 2 bay leaves
- 8 peppercorns
- 2 allspice berries
- 1 small cinnamon stick
- 1 teaspoon mustard seed
GLAZE:
- 1 dark brown sugar
- 1 tablespoon dry mustard
- ¼ cup molasses
- 1/3 cup bourbon
VEGETABLES:
- 8 small golden beets
- 12 small new potatoes, with a strip of peel removed around the center
- 12 large scallions, trimmed
- 12 baby carrots, including ½ inch of the green tops, peeled
- 12 white radishes, including ½ inch of the green tops, peeled
- 2 parsnips – peeled, cut lengthwise in half, and quartered lengthwise
- 1 pint Brussels sprouts, cleaned and trimmed
- 1 small head Savoy cabbage or white cabbage, cored and cut into 1–inch thick slices
Directions
Wash the brisket thoroughly to remove any brine.
Place the brisket in a large kettle with the spices and add enough water to cover.
Bring to a boil and simmer over moderately low heat for about 1 hour per pound, or until the center of the meat can be pierced easily with a 2-prong kitchen fork.
Meanwhile , make the glaze. In a bowl, mix the sugar with the dry mustard. Add the molasses and fold in the bourbon.
Set aside for at least 45 minutes to thicken.
Wash the beets thoroughly, leaving the roots and 2 or more inches of stem attached to prevent bleeding while cooking.
Cook the beets in a pot of lightly salted boiling water until tender, about 12 minutes. Place in cold running water and slip off the skins. Return the beets to the pot and keep warm.
When the corned beef is cooked, preheat the oven to 375°.
Remove the beef brisket and 2 cups of the cooking liquid to a large baking pan. Set aside. Bring the remaining cooking liquid to a rolling simmer and cook the vegetables, starting with the potatoes for 10 minutes. Add the radishes and scallions and simmer for 10 minutes. Add the remaining vegetables and cook for 10 minutes.
While the vegetables cook, spoon over enough thickened glaze to coat the corned beef and bake in the oven, basting with an additional glaze, for 10 to 15 minutes.
Serve the corned beef on a large platter, surround by the vegetables.
© Christopher Idone
