Dinner Then Dessert and Andrew Zimmern: Slow Cooker Corned Beef with Bourbon and Molasses Glaze

I took a look through my freezer today, and I realized that I needed to start cooking some of the goodies I had stored up from all of my marketing adventures.  One of those goodies was a beautiful piece of corned beef.  I know it's a bit late to celebrate St. Patrick's Day, but really, it's always a good time for tender sliced corned beef with a sweet crunchy glaze.  Especially if that corned beef spent most of its time in a slow cooker instead of needing constant attention on the stove top.

Slow Cooker Corned Beef with Bourbon and Molasses Glaze

From Dinner Then Dessert blog and Andrew Zimmern

3 pounds corned beef, with spice packet
1 cup water, maybe less depending on size of slow cooker
3 cloves garlic, minced
1 bay leaf
2 tablespoons granulated sugar
2 tablespoons cider vinegar
½ teaspoon freshly ground black pepper

1 cup packed light brown sugar
1 teaspoon dry mustard
¼ cup molasses
½ cup bourbon

Add corned beef, fat side up, to the slow cooker.  Add the minced garlic, spice packet, sugar, and pepper to the top of the meat and rub on.  Add the vinegar and bay leaf to the side of the corned beef and add just enough water to come up about a fourth of the way to the top of the meat.  Cook on low for 9 to 10 hours.

To make glaze, combine molasses, mustard powder, bourbon, and brown sugar in a bowl; stir until all of the ingredients are thoroughly combined. Let rest for 45 minutes.

Preheat broiler. Remove corned beef from cooking liquid, pat dry on a dish towel, and place on a rimmed baking sheet. Pour ⅓ of the glaze on top of the corned beef, distributing evenly. Place the corned beef 6 inches under broiler for about 1 minute. Remove and pour on half the remaining glaze. Place under the broiler for 30 to 40 seconds. Remove and pour the rest of the glaze onto the corned beef and broil another 30 to 40 seconds.

Makes 8 servings