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
- 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
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.
- 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.