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cornedBeef - Beef w/Bourbon Brown Sugar Sauce

Source of Recipe

from buny at rc
cornedBeef - Beef w/Bourbon Brown Sugar Sauce

2 tbls oil
1 large onion
1 pound corned beef
1 large clove garlic
1/2 cup dark brown sugar, packed
Dash ground cloves
1/4 tsp ground allspice
1 tbls Dijon mustard
1 cup beef broth
2 tbls frozen orange juice concentrate
1/4 cup Bourbon

Heat the oil in a large heavy-bottomed nonstick skillet over medium-high
heat. Slice the onion in half lengthwise, then thinly slice each half
crosswise. Add the onion to the skillet, stirring well to coat the slices
with oil. Reduce the heat to medium and cook until the onion is light gold,
about 10 minutes, stirring frequently.
Meanwhile, slice the corned beef against the grain on the diagonal into
1/4-inch slices. Set aside. Mince the garlic.
Add the garlic and the brown sugar to the onion, stirring well. Cook until
the brown sugar is bubbly and the onion is coated with the mixture, about 2
minutes, stirring constantly. Stir in the cloves, allspice and mustard.
Add the beef broth and stir well. Carefully place the corned beef slices in
the skillet. Bring the sauce to a simmer and cook until the mixture thickens
and is almost syrupy, about 10 minutes, stirring occasionally and turning
the slices over once.
Remove the pan from the heat and stir in the orange juice concentrate and
the Bourbon. Return the pan to the heat just long enough to warm the
Bourbon, about 1 minute. Do not boil. Divide the corned beef among serving
plates and spoon the onion and sauce over the top.
Serve the corned beef and sauce with Southern-style cabbage made by frying a
few slices of bacon, then cooking thinly sliced cabbage in the drippings
along with some chicken broth and salt and pepper.
Crumble the bacon on top of the cabbage, add baked sweet potatoes and corn
muffins to the table and your second take on St. Patrick's Day is
delightfully complete.