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Bourbon Corned Beef - Corned Beef From Scratch
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Winter Wonders


  • 2 quarts (1900 ml) water
  • 1 cup (225 ml) kosher salt
  • 1/4 cup (60 ml) sugar
  • 4 bay leaves
  • 8 peppercorns
  • 3 cloves garlic, crushed
  • 1 tbsp (15 ml) pickling spice
  • 4 lbs (1.8 kg). beef brisket or rump
  • 1/4 cup (60 ml) bourbon
  • 1/2 cup (125 ml) light brown sugar, firmly packed
  • 1 tbsp (15 ml) prepared mustard
  • 1/4 cup (60 ml) apple juice
  • Pour water into a large enamel, earthenware or stainless steel pot.
  • Add salt and sugar, stirring to dissolve.
  • Add 2 bay leaves, 4 peppercorns, 1 garlic clove and the Pickling Spice. Place beef in brine and place a weighted plate on beef to keep it submerged. Cover pot, refrigerate 48 hours, better yet 7 days. (Turn beef occasionally) When ready to cook, remove beef from brine and rinse.
  • Place corned beef in a large saucepan and cover with water.
  • Add remaining bay leaves, peppercorns and garlic clove. Bring to boil. Simmer, covered, for 3 hours or until tender.
  • Remove Corned Beef from pan and place on a rack in a shallow roasting pan, fat side up.
  • Prepare basting sauce by combining bourbon, brown sugar, mustard, and apple juice then pour over corned beef.
  • Roast in a 400 degree (200 C.) oven for about 30 minutes, basting with pan juices every 10 minutes.
  • If desired, reserve the corned beef stock to boil potatoes, cabbage or other vegetables.
  • Slice corned beef and serve hot or cold.
I have also made this using Bottom Round Beef. I serve this with potatoes, yellow yurnip, carrots and brussel sprouts. The grandchildren prefer the "baby cabbages"! Enjoy.

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