Bourbon Glazed Corned Beef and Cabbage

The basis for this recipe is classic James Beard, circa 1965. I found it on Epicurious (it’s still there if you want to check it out) many years ago and have been making a modified version of it ever since. The original recipe is a 4 forker and has about 150 reviews. Using some suggestions by said reviewers, along with a few tweaks of my own, I present to you my twist on this classic. Thank you, Mr. Beard, for your inspiration.

Bourbon Glazed Corned Beef & Cabbage

Serves 6.

5 lb corned beef – the kind with a spice packet

5 carrots, peeled and quartered

3 onions, peeled and quartered

1 medium cabbage, cut into wedges

1 pound red potatoes (or more)

1 can Guiness stout

Plus…

1 large citrusy scented candle. Trust me, you’re gonna need it.

There's some timing involved, so if you’re like me and need reminders for practically everything, you could make yourself a schedule – sounds a little obsessive, but it helps keep things straight. You can use a 1-hour per pound guideline if you choose a larger or smaller cut of meat.

Bring meat to a boil in large pot of water. Reduce heat to low and simmer for about an hour. Occasionally, skim the foamy stuff off the top, and throw it far, far away. Add the spice packet and Guiness and simmer for another 3 hours.

During the last half hour of meat cooking, add the potatoes, carrots and onion.

Preheat oven to 300 degrees. Now go light that candle.

Remove the meat and place on baking pan. Add cabbage to veggies and continue to cook for 30 minutes, or till tender. Brush meat with glaze and bake for about 30 minutes. Dab on more glaze during baking. More is better.

Sweet Bourbon Glaze

1  cup brown sugar

½  cup apple juice

2 T. mustard

½  cup bourbon

Slice meat and serve with veggies and bread.

Happy St. Pat's!