Bourbon Molasses Corned Beef Brisket Sandwich with Homemade Thousand Island

Bourbon molasses glazed corned beef layered on top of buttered toasted buns and topped with creamy thousand island dressing.

Servings Servings

Prep Time 30

Cook Time 2 30

Total Time 3

Make the glaze by mixing the molasses, dry mustard, brown sugar and bourbon in a small bowl. Set aside.

Mix mayo, sweet pickle relish and chili sauce together. Add more relish for sweetness or chili sauce for hotness based on preference.

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!

Calories: 294kcal

Course: Main Course

Cuisine: Irish

Keyword: bourbon molasses corned beef, corned beef sandwich, homemade thousand island, st patricks day sandwich