Whiskey Glazed Corned Beef

This recipe is a pot o' gold. The meat is simmered slowly on the stove top for several hours until it is fork tender (This step can be done the day before). Then it is glazed with a sweet whiskey sauce and placed under the broiler until it is dark and sticky. Sliced not too thick, but not too thin--it just melts in your mouth. 

From my cyber friend, Joyce. 

1  corned beef, about 4 pounds

1/3  cup  ketchup

1/4  cup  whiskey (I use Jack Daniel's)

1/4  cup apple cider vinegar

2  Tbs  packed brown sugar

2  Tbs  soy sauce

1  tsp  yellow mustard

Place the corned beef, fat side up, in a large stock pot. Cover with water and bring to a simmer. Cover and continue to simmer over low heat until the beef is fork tender, about 3-3 1/2 hours. (Can be prepared the day before by chilling the meat in the liquid. Bring to a simmer the next day and proceed with the recipe.)

Position oven rack to top third of the oven. Preheat the broiler. Line a rimmed baking sheet with foil, top with a rack and spray with non-stick cooking spray. Transfer the cooked beef to the prepared rack, fat side up. Using a sharp knife, trim the fat.

In a small saucepan, whisk the remaining ingredients and bring to a boil over medium-high heat. Continue to boil until the mixture has slightly reduced and thickened, about 7-10 minutes. Spoon the glaze evenly over the beef. Place under the broiler and cook until the glaze has darkened and started to caramelize, about 5-10 minutes depending on how hot your broiler is. Watch carefully, you do not want the glaze to burn. Remove from the oven and allow the meat to rest for 15 minutes before slicing.