Bourbon Molasses corned beef sammies with homemade thousand island dressing. On top of grilled buttery toasted kaiser rolls.
A very St. Patricks day meal.
I knew I wanted to post something very Irish soon, seeing that St. Patricks day is right around the corner.
And while these might not be very irish in color. They sure are irish in flavor.
I even added some bourbon to the glaze to give these sandwiches some real irish flavor.
The key to these sandwiches is to portion the bourbon molasses glaze so that you can coat and broil the brisket three separate times. So you coat the brisket, broil it for three minutes. Coat and broil again. Then coat and broil for a third time. This will make the most delicious caramel crust on the meat.
To Make The Corned Beef
This may seem like such a different way to cook the meat, but after you corn the brisket, you actually boil the meat in a whole bunch of spices and herbs. I always use an extra large stock pot for this as its always good to leave enough room for your brisket to cook evenly. This is my favorite large stockpot, it’s the same one I use for making Chicken and Vegetable broth. You fill the pot with some water, add in all of the ingredients except for the brisket, and mix. Once the spices and water are all mixed together, you then place in the brisket, make sure it is completely covered in the liquid. If not, you can add in more water until the brisket is covered. Then you boil the brisket for 2-2.5 hours on the stovetop. Once your meat is cooked, you finish off the brisket with the glaze and broil.
Here is where you will coat the corned beef 3 separate times and broil.
When ready, you can place the bourbon molasses corned beef on a cutting board and slice against the grain in small slivers. These are perfect for layering on top of beautifully toasted buttered kaiser rolls.
If you are a fan of this recipe, make sure you check out some more of my recipes below:
Bourbon Molasses Corned Beef Brisket Sandwich with Homemade Thousand Island
Equipment
- Large Stockpot
- Baking Sheet
Ingredients
Corned Beef Brisket
- 8 cups beef stock
- 2 sticks cinnamon
- 1 tsp mustard seed
- 8 whole black peppercorns
- 3 bay leaves
- 1 4-5 lb corned beef brisket
- 8 kaiser buns
- 4 tbsp butter, unsalted
Bourbon Molasses Glaze
- 1/4 cup molasses
- 1 tsp dry mustard
- 1 cup brown sugar
- 1/4 cup bourbon
Homemade Thousand Island Dressing
- 1/2 cup mayo
- 3 tbsp sweet pickle relish
- 3 tbsp chili paste, my favorite is Sambal Oelek
Instructions
Bourbon Molasses Glaze
- Make the glaze by mixing the molasses, dry mustard, brown sugar and bourbon in a small bowl. Set aside.
Thousand Island Dressing
- Mix mayo, sweet pickle relish and chili sauce together. Add more relish for sweetness or chili sauce for hotness based on preference.
Corned Beef
- To make the corned beef, mix beef stock, cinnamon, mustard seed, black peppercorns and bay leaves in a large stock pot over high heat.
- Place the corned beef brisket in the stock pot and make sure it is submerged in the spiced stock water. If you need more liquid to cover the brisket, just add water until it is completely submerged.
- Bring the pot to a boil, then cover and simmer on low for 2-3 hours, or until the internal temperature of the brisket reaches 175 degrees.
- Once cooked, strain the liquid from the pot and place the brisket on a rack lined with paper towels to dry off.
- Place corned beef brisket on a baking sheet and cover with 1/3 of the bourbon molasses glaze. Broil on high 6 with the rack placed 6 inches below the broiler for 3 minutes.
- Repeat with another 1/3 of the glaze and continue to broil another 2-3 minutes.
- Finally, use the rest of the glaze and finish under the broiler until bubbling on top, about 2 minutes.
- Let the brisket rest for 10 minutes while you butter and toast the buns.
- Slice the corned beef brisket against the grain in thin strips. Top on toasted buns and dollop with thousand island.
- Enjoy!
Nutrition
