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Glazed maple and bourbon corned beef with winter slaw recipe
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Prep Time:
30 minutes
Cook Time:
225 minutes
Total Time:
255 minutes
Maple and bourbon-glazed corned beef: Perfect for cozy winter gatherings.
Ingredients:
  • 2.6kg corned beef
  • 1 large brown onion, roughly chopped
  • 168.75 gm maple syrup
  • 40.00 ml bourbon whiskey
  • 1.25 gm smoked paprika
  • 250.00 ml plain Greek-style yoghurt
  • 3 tsp white vinegar
  • 23.40 gm Dijon mustard
  • 200g red cabbage, shredded
  • 500.00 ml firmly packed kale leaves, shredded (see notes)
  • 1 large carrot, cut into thin matchsticks
  • 1 red apple, cut into thin matchsticks
Instructions:
  • In a large saucepan, combine beef and onion. Fill with cold water until everything is covered. Bring to a boil over high heat, then reduce to a simmer over low heat. Cook gently for 3 hours and 30 minutes or until beef is fully cooked. Drain beef, and discard onion and cooking liquid.
  • Preheat your oven to a sizzling 250C/230C fan-forced and gracefully line a baking tray with parchment paper.
  • Create the Maple and Bourbon Glaze by combining all ingredients in a small saucepan over high heat. Bring the mixture to a simmer and carefully ignite it with a match. Let the flames subside without disturbing the mixture. Cook and stir occasionally for 3 minutes until slightly thickened. Remove from heat.
  • Lay the beef on the tray and generously brush with most of the glaze. Roast for 12 to 14 minutes, brushing with the rest of the glaze halfway through, until the beef is slightly charred on the edges.
  • While you wait, prepare the Winter Slaw. Combine yogurt, vinegar, mustard, and 2 teaspoons water in a small bowl. Season with salt and pepper. Place cabbage, kale, carrot, and apple in a large serving dish, then toss together.
  • Slice the beef thinly and serve it with a side of slaw and yogurt mixture.

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