Balsamic Molasses Corned Beef Recipes

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ROASTED CORNED BEEF WITH A BOURBON MOLASSES GLAZE



Roasted Corned Beef with a Bourbon Molasses Glaze image

This roasted method of preparing a corned beef dinner is a twist from the tradition "boil method" for a St. Patrick's Day dinner! The brisket is roasted, then brushed with a luscious glaze of brown sugar, molasses and bourbon. Carrots and onion are roasted until sweet and tender. The cabbage is seared, and then gently roasted with beer (or water, if you prefer). The finishing touch is to drizzle the cabbage with a tangy balsamic glaze for a big ta-da. Save some extra glaze to drizzled over the sliced corned beef and you have a perfect meal to enjoy any time of year!

Provided by Debby - www.AFeastfortheEyes.net

Categories     main

Time 2h

Number Of Ingredients 13

1 package corned beef brisket (3 to 4 Pounds)
3 tablespoons ground black pepper
1 head green cabbage (can use 2 If you'd like)
Olive oil (for searing)
1/2 bottle Guinness beer (or any beer)
1 cup balsamic vinegar
2 tablespoons sugar (optional)
3 to 4 carrots (peeled and cut into 4 to 5-inch pieces)
6 to 8 potatoes (peeled and cut into quarters (I use Yukon Gold potatoes))
2 onions (peeled and quartered)
1/3 cup brown sugar
2 tablespoons molasses
1/4 cup bourbon (if you'd prefer, you can use apple juice)

Steps:

  • Preheat the oven to 325°F.

Nutrition Facts : Calories 151 kcal, Carbohydrate 31 g, Protein 2 g, Sodium 35 mg, Fiber 3 g, Sugar 25 g, ServingSize 1 serving

GLAZED CORNED BEEF



Glazed Corned Beef image

I serve this delicious entree each St. Patrick's Day, even though my family is Dutch, not Irish. The tender meat is topped with a simple, tangy glaze that is so tasty. Leftovers make excellent Reuben sandwiches. -Perlene Hoekema, Lynden, Washington

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 8 servings.

Number Of Ingredients 9

1 corned beef brisket with spice packet (3 to 4 pounds), trimmed
1 medium onion, sliced
1 celery rib, sliced
1/4 cup butter, cubed
1 cup packed brown sugar
2/3 cup ketchup
1/3 cup white vinegar
2 tablespoons prepared mustard
2 teaspoons prepared horseradish

Steps:

  • Place corned beef and contents of seasoning packet in a Dutch oven; cover with water. Add onion and celery; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender. , Drain and discard liquid and vegetables. Place beef on a greased rack in a shallow roasting pan; set aside., In a small saucepan, melt butter over medium heat. Stir in the remaining ingredients. Cook and stir until sugar is dissolved. Brush over beef. , Bake, uncovered, at 350° for 25 minutes. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 484 calories, Fat 29g fat (11g saturated fat), Cholesterol 132mg cholesterol, Sodium 1708mg sodium, Carbohydrate 35g carbohydrate (33g sugars, Fiber 1g fiber), Protein 22g protein.

CORNED BEEF WITH BOURBON-MOLASSES GLAZE



Corned Beef with Bourbon-Molasses Glaze image

Get into the spirit of St. Paddy's Day with Andrew Zimmern's crazy-easy version of corned beef with a sticky bourbon-molasses glaze. (If you want to cure the meat for this recipe yourself, we've got instructions for that, too! Another easy project if you have the time-about a week-and room in your fridge.) The results are out of this world.

Provided by Andrew Zimmern

Categories     main-dish

Time 3h30m

Yield 8 servings

Number Of Ingredients 26

1 whole beef brisket, 10?12 lbs.
cold water
1/3 cup paprika
1/2 cup brown sugar
3 bay leaves
1 tablespoon ground allspice
2 tablespoons black peppercorns
2 tablespoons granulated garlic
1/4 cup pickling spice
2/3 cup Prague powder pink curing salt, available online
8 cups beef stock, plus more as necessary, to fully cover beef
1 stick cinnamon
1 teaspoon mustard seed
8 black peppercorns
2 bay leaves
1 corned beef brisket, 4?5 lbs., from corned beef brisket recipe, or store-bought
1/4 cup molasses
1 teaspoon dry mustard
1/4 cup bourbon
1 cup brown sugar
4 tablespoons unsalted butter
8 Kaiser rolls
1/2 cup mayonnaise
2 tablespoons sweet pickle relish
3 tablespoons chili sauce, preferably Heinz brand
kosher salt

Steps:

  • Corning the beef (optional): Lay the brisket on a flat surface. Feel where the fat is thickest, and use a sharp knife to trim off about half of the fat. Discard the fat. Square the meat off by trimming the edges so it cures and cooks evenly. You should be left with a brisket that's about 4-5 pounds. (Note: This recipe calls for half of a whole brisket. Save the trimmed meat for another recipe, such as Edward Lee's Korean-Style Texas Chili.)
  • Place the trimmed brisket into a non-reactive container. Pour in enough cold water to cover by one inch. Add paprika, brown sugar, bay leaves, allspice, peppercorns, granulated garlic, pickling spice, and Prague powder. Use your hand to stir the ingredients into the water, and gently move the brisket around in the liquid to help dissolve the sugar. Let the meat rest fat side up in the curing mixture. Cover container with the lid and refrigerate, 7-8 days.
  • Corned beef: Pour broth into a stockpot; add cinnamon, mustard seed, peppercorns, and bay leaves. Pull the corned beef brisket out of the curing solution and rinse with cold water. (Note: Alternatively, start by rinsing pickling spices off a 4- to 5-lb. store-bought corned beef.) Place the corned beef into the pot and bring to a boil over high heat. Cover, reduce to a simmer, and cook until spoon-tender, or to an internal temperature of 175 F, about 2-3 hours. (Alternatively, you can place the meat in a 275 degrees F oven for the same length of time.)
  • Preheat broiler. Remove corned beef from cooking liquid, pat dry on a dish towel, and place on a rimmed baking sheet. If you're cooking the nose portion of the brisket, trim off the top for even glazing. Combine molasses, mustard powder, bourbon, and brown sugar in a bowl to make the glaze; stir until all of the ingredients are thoroughly combined. Pour ⅓ of the glaze on top of the corned beef, distributing evenly. Place the corned beef 6 inches under broiler for about 1 minute. Remove and pour on half the remaining glaze. Place under the broiler for 30-40 seconds. Remove and pour the rest of the glaze onto the corned beef and broil another 30-40 seconds.
  • Assembly: Remove corned beef from oven and let rest on a cutting board while preparing the buns, about 10 minutes (reserving the drippings in the pan). In a skillet, heat 1 tablespoon of butter over medium heat until it's foaming. Add 1-2 buns, cut side down, and cook until light brown and toasted, 30 seconds. Continue with remaining butter and buns until all are toasted. Meanwhile, make Thousand Island dressing: Combine mayonnaise, relish, and chili sauce in a bowl; season to taste with salt and stir. Slice corned beef at an angle, against the grain. Place on a serving platter and drizzle with reserved drippings from the pan. To make a sandwich, layer corned beef on griddled buns and top with a dollop of dressing.

ROASTED CORNED BEEF WITH A BOURBON MOLASSES GLAZE RECIPE - (4.4/5)



Roasted Corned Beef with a Bourbon Molasses Glaze Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 15

VEGETABLES:
1 package corned beef brisket (3 to 4 Pounds)
3 tablespoons ground black pepper
1 head green cabbage (can use 2 If you'd like)
Olive oil, for searing
1/2 bottle Guinness, or any beer
1 cup balsamic vinegar
2 tablespoons sugar (optional)
3 to 4 carrots, peeled and cut into 4 to 5-inch pieces
6 to 8 potatoes, peeled and cut into quarters (I use Yukon Gold potatoes)
2 onions, peeled and quartered
BRISKET GLAZE:
1/3 cup brown sugar
2 tablespoons molasses
1/4 cup bourbon (if you'd prefer, you can use apple juice)

Steps:

  • Brisket: Preheat the oven to 325°F. Vegetables: In a large bowl, lightly coat the carrots, potatoes and onion with olive oil and season with coarse salt and pepper (about 2 teaspoons salt and 1 teaspoon pepper). Gently toss to coat, and place on a baking sheet, evenly spread apart. Set aside. Cabbage: Cut each head of cabbage in half, then quarters and remove the core and stem. Set aside. Unwrap the brisket and place it fat side up inside the baking dish. If it came with a spice packet, sprinkle it over the top, then sprinkle on the black pepper and rub it in. Cover the dish with heavy aluminum foil* and place it in the oven for 2 hours, then uncover and generously brush the glaze all over the brisket. Continue baking for 45 minutes, to an hour. *I used a large baking dish with a glass cover. Check the brisket by inserting a fork in the meat. If it goes in easily, it's ready; if it meets with resistance, bake for another 30 minutes---or up to an hour in some cases! If the brisket is tough, it hasn't cooked long enough! Once the brisket is fork-tender, remove it from the oven and let it rest, covered loosely in foil. Turn the oven heat up to 350°F for the roasted vegetables and place them into the oven for about 20 minutes, turning them halfway through cooking. Check for tenderness with a fork, as the potatoes will take the longest to cook. Towards the end of the brisket roasting time, make the balsamic reduction for the cabbage: Combine the balsamic and the sugar in a small saucepan over medium-high heat. Stir it together and bring the mixture to a boil, then reduce to medium-low and simmer until the mixture is reduced by half and thick. Set it aside. Note: I skipped this step by buying a ready made balsamic glaze. Next, make the cabbage: Cut the cabbage into 8 wedges. Heat the olive oil in a large, heavy skillet over medium-high heat and add the cabbage. Sear it on both sides until the cabbage gets as much color as possible, about 1 minute per side. Use a spatula to transfer the cabbage to a rack placed over a baking sheet. Sprinkle the cabbage pieces with salt and pepper. Pour the Guinness (or beer) into the bottom of the pan, then carefully transfer the pan to the oven. Bake the cabbage for 20 minutes, or until tender and deeper brown. Slice (or shred) the rested beef on a cutting board (it should be very, very tender and almost falling apart.) Then place it on a large platter alongside the cabbage wedges and the vegetables. Take generous spoons of the balsamic reduction and drizzle it all over the cabbage slices. Serve the corned beef next to the cabbage and roasted vegetables and enjoy!

BALSAMIC-MOLASSES CORNED BEEF



Balsamic-Molasses Corned Beef image

Make and share this Balsamic-Molasses Corned Beef recipe from Food.com.

Provided by Sassy J

Categories     Roast Beef

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 5

4 lbs corned beef, plus enclosed seasoning packet
1/4 cup dark molasses
2 tablespoons aged balsamic vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon crushed red pepper flakes

Steps:

  • Use a 6 quart slow cooker.
  • Trim away any excess fat.
  • Rinse the meat under cold running water to wash away salt.
  • In a small mixing bowl, combine the contents of the seasoning packet with the molasses, vinegar, Worcestershire sauce, and red pepper flakes.
  • Spread this sauce evenly over all sides of the meat.
  • Place the meat in the insert, and cover.
  • Cook on LOW for 8-10 hours or on HIGH for 5-6 hours.

Nutrition Facts : Calories 605.6, Fat 43.1, SaturatedFat 14.4, Cholesterol 222.5, Sodium 2599.9, Carbohydrate 10.1, Sugar 6.7, Protein 41.3

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