Crock Pot Corned Beef {Whiskey Glazed}
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Up your Crock-pot corned beef dinner with this whiskey glaze! Whether you make it in a slow cooker or on top of the stove, it’s equally delicious.
Local Pasadena resident and blogger, Lynn Gray of Bijouxs, sent me a digital copy of her new book Bijoux Family and Friends. She has a lovely site and takes the most beautiful photos. While all her recipes are mouth-watering, I stopped when I came across her recipe for Triple Whiskey Glazed Corned Beef. It is delicious as it looks! (This recipe was originally published on February 12th, 2014. It has been updated to contain nutritional information. As an Amazon Affiliate, I earn commission on qualifying purchases.)
I make this crock pot corned Beef and cabbage at least twice during the winter, and always just around St. Patrick’s Day. Corned beef has to be one of the easiest of all meats, especially since most American grocery stores carry the brisket with the spice pack. Simmer for a few hours and you’ve got dinner!
What is corned beef?
Corned beef is made by curing the brisket. The brisket is a tougher cut of beef and is made more tender by curing or brining it. There are two cuts of corned beef, the flat cut and the point cut.
Which is better, the flat point or the point cut?
This is completely a matter of preference. The flat cut is leaner and will produce nicer looking slices, whereas the point cut tends to be fattier, with marbling throughout the brisket. This results in meat that will fall apart when cooked. Whichever cut you choose, don’t remove the layer of fat, that’s what will keep it moist and tender.
How do you make corned beef?
I usually make my corned beef in the slow-cooker, since I work full time. But you can absolutely cook corned beef on the stove-top. Whether or not you cook corned beef in the crock-pot, or stove-top in a Dutch oven like this one, the sweet whiskey glaze is what really pushes this already delicious meat over the top! To cook in the crock-pot, just add corned beef and spice packet to a crock-pot or slow-cooker like this one, cover with about an inch or two of water, and cook on low for 6-8 hours. Finish cooked corned beef with whiskey glaze.
How to make the Irish whiskey glaze
The original recipe called for 1 cup of dark brown sugar, over the years I’ve cut down the brown sugar to 1/2 cup. It’s just sweet enough for us! 20 minutes before you plan to serve the corned beef, prepare the glaze. It’ll take just a few minutes. Set it aside.
Finishing the corned beef
The key to the glaze is brushing and baking three times. Pre-heat the oven to 375° F. Place the cooked meat in a baking pan with an inch or so of the cooking liquid to prevent it from drying out.
Using a brush, coat the warm glaze on the top of the corned beef and return to the oven for 5 minutes. Repeat twice more for a total of 15 minutes. Cover meat with foil until ready to serve. Cut corned beef against the grain.
This Irish Potato Bread would be delicious with this corned beef!
What can you do with leftover corned beef?
I love these fabulous recipes that use leftover corned beef from my blogger friends.
We all know about the classic corned beef hash, but this version is low-carb and perfect for breakfast! Keto Corned Beef Hash
These corned beef sliders are a delicious game day or party nibble! You can get the recipe for Corned Beef Sliders here.
This corned beef and cabbage soup takes just 2 cups of leftover corned beef!
Crock-pot Corned Beef with Irish Whiskey Glaze
Ingredients
- 4 pounds corned beef with spices
Irish Whiskey Glaze
- 1/2 cup dark brown sugar
- 1 Tablespoon Dijon mustard
- 1/4 cup dark molasses
- 1/4 cup Irish Whiskey
Instructions
Crock-pot or slow-cooker method
- Place the corned beef along with the juices and spices in a large crock-pot and cover with about 2 inches of water.
- Turn crock-pot on low, cover cook for 6-8 hours, or until the corned beef is fork tender.
Stove-top
- Place the corned beef along with the juices and spices in a large stock pot and cover with about 3 inches of water.
- Bring to a boil, cover and reduce heat to a simmer. and cook for about 3 hours, or until the corned beef is fork tender.
Glazing the corned beef
- 20-30 minutes before the corned beef is down, prepare the glaze. In a medium bowl, mix together the brown sugar and the mustard. Stir in the molasses and whiskey until smooth. Set aside.
- When the corned beef is cooked, remove from the pot and place in a baking pan along with 1 cup of the cooking water; tent with foil to keep warm. Preheat the oven to 375 degrees.
- Brush the corned beef liberally with the glaze, cook uncovered in oven for 5 minutes, repeat the glazing process a total 3 times, for a total of 15 minutes glazing time.
Nutrition
corned
Looking for dishes to go corned beef?
Guinness Stout Dark Chocolate Pudding Cakes with Salted Caramel Sauce
This looks delicious Cynthia. I can’t wait to try it. I’m putting together a collection of recipes that use alcohol as one of the ingredients. I want to include this recipe, if you don’t mind. I will just include the title, your blog name, and a link back to your site.
Absolutely amazing! looks delish!! Stopping by directly from the Kitchen Dreaming Link Party 🙂 So glad I did!
Thanks gals!
Thank you for coming to our link party @ http://www.KicthenDreaming.com I hope to see you again next week!
Hi….one of our readers had a question. In the ingredients it says Dijon but in the directions it says Dry Mustard?? Can you just clarify that so I can pass it on….
~ G
Sorry, just Dijon mustard…no dry mustard. I’ve amended the recipe. Thank you!
I tried this tonight, a big hit with my family. The only drawback, no leftovers for hash!
The flavors in this look awesome!! Love that glaze!
It’s delicious Julia, our new favorite way to eat corned beef!
We are expecting two feet of snow today…. I need this triple whiskey glaze to wrap my mind around all that shoveling I will be doing!! It’s a gorgeous dish. 🙂
I never make corned beef…I stopped because the kids didn’t like it when they were little. I think its time to try it again…this sounds wonderful!
Oh wow, this look absolutely amazing! I haven’t had corned beef in a long time!
That glaze looks amazing! We always do a traditional corned beef dinner for St. Patty’s Day and I think I know what recipe I’ll be using 🙂 And my husband will love a glass of the Irish whisky to go alongside it!
Hi Cynthia! This looks wonderful. That glaze though!!!! Looks wonderful. St. Patty’s is the perfect excuse to try this recipe. Mmmmm….
absolutely! Thank you!
Perfect for St Pattys Day and with mashed potatoes! 🙂
that glaze sounds incredible!!!
Well this looks wonderful! I didn’t know you could buy already corned beef! Live and learn. Always.
Yes!I’ve never corned my own beef!
I didn’t have any stout beer, so we used a porter. Not sure how that affected the flavor, but it was still delicious.
This recipe doesn’t use stout…the glaze is with whiskey. But I’m sure stout would be great too!
Yummy
It really is!
Made this yesterday and it was an absolute hit with all the family.
thank you!
This dish has become a St Paddy’s Day tradition in my home!. This glaze is so simple but makes the meat spectacular!! I substitute Southern Comfort for the Irish Whiskey (not very Gaelic but a tad sweeter). I will never make corned beef any other way ever again. Why mess with perfection?
so happy to hear! Thank you!
Thank you for being the reason I smile
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How do you prepare the carrots, potatoes and cabbage do they are still edible and not mush?
I usually add the veggies about 45 minutes before it’s done. Or, while the corn beef is resting, boil the vegetables in the cooking liquid until just tender.
This is the best recipe I’ve found for corned beef! Seriously, my entire family raved about it.
It’s easy and delicious. The search for the best corned beef recipe is over!
I added baby potatoes and carrots to the crock pot after a couple hours, then added cabbage for the last hour. A one dish meal that was fantastic. Thank you, Cynthia!
Thank you so much! I’d love it if you could give it a star rating too! Thank you!
I love this recipe, so easy and tasty. This is the only way I’ll be making corned beef from now on. I can hardly wait till the meat is on sale.
Thank you so much! I appreciate your kind comments.