Although I do not get the chance to cook as often as I like, I do like to experiment in the kitchen. I hope to eventually include some tips, recipes, and (horror) stories about my cooking experiences with you.
This past St. Patrick's Day, I made a semi-successul meal consisting of whiskey-glazed corned beef with whiped parsnips and potatoes. This was the first time I had ever cooked parsnips and the dish did not turn out the way I planned. However, the corned beef turned out very nicely and made for some nice leftovers, namely a spicy breakfast hash.
Whisky-Glazed Corned Beef
Ingredients:
1 corned beef brisket (3.5 to 4 pounds)
1/4 cup ketchup
1/4 cup whiskey
1/4 cup apple cider vinegar
2 tablespoons brown sugar
2 tablespoons soy sauce
1 teaspoon dry mustard
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes
Directions for Whisky-Glazed Corned Beef
1.Submerge the corned beef, fat side up, in a large pot of water. (Most corned beef
comes with a seasoning packet. Dump the seasonings in while the meat is simmering.) Cover and
simmer over low heat for about 3 1/2 hours. (If you do this the day before, you can chill the
corned beef in the refrigerator. Just bring the meat back to a simmer the following day.)
2.Preheat over to 450. Line a baking sheet with foil and place a rack on the
sheet. Spray the rack with non-stick spray. Trim the fat from the corned beef. (This should come off pretty easily.)
3.Whisk the remaining ingredients together in a saucepan and bring to a boil, until thickened
(3-4 minutes). Pour the glaze onto the beef, then roast for 10 minutes. Remove from over, let cool for 15 minutes.
4.Transfer the meat to a cutting board, then thinly slice the meat against the grain.