Corned Beef in
Bourbon-Brown Sugar Sauce Recipe
Recipes for St.
Patrick's Day - Razzle Dazzle Recipes
"Your source for Irish recipes online for celebrating St. Patrick's Day"
Corned Beef in Bourbon-Brown Sugar Sauce
2 tbls oil
1 large onion
1 lb corned beef
1 large clove garlic
1/2 cup dark brown sugar, packed
Dash ground cloves
1/4 tsp ground allspice
1 tbls Dijon mustard
1 cup beef broth
2 tbls frozen orange juice concentrate
1/4 cup Bourbon
Heat the oil in a large heavy-bottomed nonstick skillet over medium-high
heat. Slice the onion in half lengthwise, then thinly slice each half
crosswise. Add the onion to the skillet, stirring well to coat the
slices with oil. Reduce the heat to medium and cook until the onion is
light gold, about 10 minutes, stirring frequently.
Meanwhile, slice the corned beef against the grain on the diagonal into
1/4-inch slices. Set aside. Mince the garlic.
Add the garlic and the brown sugar to the onion, stirring well. Cook
until the brown sugar is bubbly and the onion is coated with the
mixture, about 2 minutes, stirring constantly. Stir in the cloves,
allspice and mustard.
Add the beef broth and stir well. Carefully place the corned beef slices
in the skillet. Bring the sauce to a simmer and cook until the mixture
thickens and is almost syrupy, about 10 minutes, stirring occasionally
and turning the slices over once.
Remove the pan from the heat and stir in the orange juice concentrate
and the Bourbon. Return the pan to the heat just long enough to warm the
Bourbon, about 1 minute. Do not boil. Divide the corned beef among
serving plates and spoon the onion and sauce over the top.
Serve the corned beef and sauce with Southern-style cabbage made by
frying a few slices of bacon, then cooking thinly sliced cabbage in the
drippings along with some chicken broth and salt and pepper.
Crumble the bacon on top of the cabbage, add baked sweet potatoes and
corn muffins to the table and your second take on St. Patrick's Day is
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