Jane's Favorite Tested Recipes
03/16/2008
Last Update
topics & recipes on just this site using Google
 | |
| |
|
Chicken |
|
Soup, Salad & Breads |
|
Vegetables & Spreads |
| |
| |
|
Miscellaneous Sandwiches & Appetizers |
|
Low Carbohydrate Recipes |
|
Jane's Favorite Tested Recipes
You are welcome to pass along a link to this site for your friends and family at:
www.braceface.com/tobejane
Please E-mail comments or questions for Jane
tobejane@earthlink.net
If you are new to the site and wish to be placed on my 'What's New' update list, just E-mail me and I'll put you on the list.
Jane Echols
Ft. Myers, Florida
Corned Beef with Sweet-hot whiskey glaze
| 1 (4 lb) brisket |
| ¼ cup ketchup |
| ¼ cup whiskey (such as Jack Daniels) |
| ¼ cup apple cider vinegar |
| 2 Tablespoons brown sugar |
| 2 Tablespoons soy sauce |
| 1 teaspoon dry mustard |
| ½ teaspoon ground ginger |
| ¼ teaspoon red pepper flakes |
Submerge corned beef, fat side up, in water in a large pot. Cover and simmer over low heat for 3 – 3 ½ hours.
Preheat oven to 450; line a baking sheet with foil, top with a rack, and coat with Pam. Transfer cooked brisket to rack, fat side up. Use a knife to trim off the fat (it will be soft and easy to remove).
Whisk remaining ingredients together in a sauce pan and bring to a boil over high heat until thickened, 3-4 minutes. Spoon glaze onto beef, then roast for 10 minutes or until the glaze is dark and sticky. Remove from oven and let meat rest for 15 minutes.
Transfer to cutting board and slice against the grain. This will make a two pound beef.
NOTE: This is from www.CusineAtHome.com and my neighbor fixed it for us St. Patrick’s Day. It really had a great flavor and was SO easy to do. The directions say you can boil the brisket a day ahead, but if you do, chill it overnight IN THE LIQUID. Then bring it to a simmer the next day and proceed as stated. It easily fed the four of us and there were leftovers for sandwiches.