Bourbon Glazed Corned Beef

Sukkot is around the corner and I'm not sure why but corned beef seems to be a traditional food to eat, that is to say, I often see it on Sukkot menus right there with the requisite stuffed cabbage. I have to say, corned beef is one of my favorite ways to eat beef and after shelling out way too much money for sub par corned beef we started to play with recipes to perfect our own brine to pickle the beef ourselves. Let me tell you, it makes a huge difference. Now, if you are a corned beef purist as my husband is then this recipe is not for you. He likes to eat his corned beef sliced thin on bread with just a smidgen of mustard to highlight the taste and that is ok, but some prefer their corned beef smothered in sweet and tangy sauce and that is where this recipe comes in. As for me, I am happy with corned beef in all forms and I especially like this one with the tangy bourbon sauce. I used Honey Bourbon but feel free to use any bourbon that you have. My brisket has been curing for a few days now in a delicious bath of brine but I can't wait to dress it up with this silky glaze to devour on Sukkot. Enjoy!

1 3-4 lb Corned Beef
1/2 cup orange juice
3/4 cup brown sugar
2 tsp Dijon mustard
2 Tbl Ketchup
1/4 cup Honey Bourbon
1 Tbl Cornstarch

Cook your corned beef according to the package instructions, usually 2-3 hours depending on the type of meat it is and its thickness. In a sauce pan combine the orange juice, brown sugar, mustard, ketchup and bourbon and whisk in the cornstarch until the glaze thickens. Bring to a boil and whisk the glaze until it has thickened. Preheat the oven to 350.Once the corned beef is finished cooking place in a baking pan and slather it with the glaze. Bake for 25 minutes. Wait till the beef cools and slice the corned beef and serve it with the remaining sauce from the pan.


  1. Made this for the first days of chag was absolutely amazing! Thanks fo sharing

  2. Is it a 3/4 pound of corned beef or 1 and 3/4 pound? How do you ask for corned beef in Israel?

  3. My corned beef doesn't have packaged instructions... how do I prep it for this recipe


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