• Prep Time: 10 mins
  • Cooking Time:
  • Serves: 8 servings

Corned Beef with Molasses-Bourbon Glaze

Category: Corn, Beef

 Ingredients List

  • One 3½- to 4-pound corned beef brisket with seasoning packet, rinsed well, trimmed of excess fat
  • 2 bay leaves
  • 8 black peppercorns
  • 2 allspice berries
  • 1 small cinnamon stick
  • 1 teaspoon yellow mustard seeds
  • 2 dried chilies de arbol, optional
  • GLAZE:
  • 1 cup firmly packed dark brown sugar
  • 1 tablespoon Dijon mustard or dry mustard
  • ¼ cup molasses
  • 1⁄3 cup bourbon


Place the corned beef in a slow cooker. If the meat is too big to lie flat, cut it in half and stack the pieces one atop the other. Add water to just cover the brisket. Add the bay leaves, peppercorns, allspice, cinnamon, mustard seeds and, if using, the chilies. Cover and cook on the low setting for 9-11 hours.

Meanwhile, combine all the glaze ingredients and refrigerate until ready to use.

When the brisket is done, preheat the oven to 375 degrees. Line a sided baking sheet with foil. Spray it with nonstick spray or brush with oil. Place the brisket on the foil and brush with the glaze. Turn it over and brush the other side, coating the entire surface. Bake for 20 minutes; baste every so often with any leftover glaze.

Remove from the oven, and let rest a few minutes before slicing against the grain. Serve with colcannon, champ or roasted potatoes and carrots and cooked cabbage if desired.

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