Glazed Corned Beef with Root Vegetables

Name: Glazed Corned Beef with Root Vegetables
Cuisine: American
Ingredients: 1 corned brisket of beef (4 to 5 pounds); 2 bay leaves; 8 peppercorns; 2 allspice berries; 1 small cinnamon stick; 1 teaspoon mustard seed; 1 cup dark brown sugar; 1 tablespoon dry mustard; ¼ cup molasses; ⅓ cup bourbon; 8 small golden beets; 12 small new potatoes, with a strip of peel removed around the center; 12 large scallions, trimmed; 12 baby carrots, including ½ inch of the green tops, peeled; 12 white radishes, including ½ inch of the green tops, peeled; 2 parsnips—peeled, cut lengthwise in half, and quartered lengthwise; 1 pint Brussels sprouts, cleaned and trimmed; 1 small head Savoy cabbage or white cabbage, cored and cut into 1-inch-thick slices; 1 small head Savoy cabbage or white cabbage, cored and cut into 1-inch-thick slices

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Glorious American Food

By Christopher Idone

Published 1985

About

Ingredients

Brisket

1 corned brisket of beef (4 to 5 pounds)
2 bay leaves
8

Americas
United States
Side dish
Main course

Method

Wash the brisket thoroughly to remove any brine. Place the brisket in a large kettle with the spices and add enough water to cover.

Bring to a boil and simmer over moderately low heat for about 1 hour per pound, or until the center of the meat can be pierced easily with a 2-prong kitchen fork.

Meanwhile, make the glaze

In a bowl, mix the sug