Week 11: Irish – Whiskey Glazed Corned Beef

Ok, sorry I’m a bit behind with posts, but they’re coming. I promise!

Week 11 was “Irish,” and I had all intentions of doing something less common (and more traditionally Irish, since corned beef, is not), but St. Patrick’s Day just kept creeping closer, and it didn’t feel right not NOT make this! So here we go…

Get one large piece of corned beef


I chose the ‘thin cut’ because when I asked the butcher which one was better, he said this was. The thin cut (or flat cut) has layers of fat through it, giving it more flavor. The thick cut (or point cut) has a layer of fat on top that can easily be removed. Also when slicing the thin cut after it is prepared, the slices will be more uniform and neater looking.


Now place the beef in a large stock pot and cover with water. Add your pickling spices, and bring to a boil. Reduce heat to a simmer, and cook, covered, for 50-60 minutes. Add potatoes and carrots and continue cooking until the vegetables are tender (around another 25-35 minutes.) Now add the cabbage and cook for an additional 15 minutes.



Now, place the vegetable in a bowl and cover, reserve some of the cooking liquid as well. Place the meat on a baking sheet covered with foil, and trim any excess fat off.


Coat one side of the meat with glaze, and place under the broiler for about 8 minutes, or until the glaze starts to bubble and caramelize.


Then slice the beef into thin slices, and serve with the vegetables. Enjoy!



  • 1/3 cup ketchup
  • 1/4 cup whiskey (I use Jack Daniel’s)
  • 1/4 cup apple cider vinegar
  • 2 tablespoons packed brown sugar
  • 2 tablespoons soy sauce
  • 1 teaspoon yellow mustard

Recipe for glaze adapted from The Galley Gourmet


Week 10: Tacos – Beef Barbacoa Tacos

What a coincidence that I would be vacationing in Mexico during the challenge week of Tacos! It was so wonderful to be able to go to the market here, where they have so many different chile peppers available, both fresh and dried. It’s sometimes very difficult to find a good selection at home in New York.

These are the three dried chiles that I chose.  IMG_5388

Start out by preheating your oven to 275°. Take the dried chiles and place them in a sauce pan, over medium high heat, turning them occasionally, until they are toasted and you start to smell their aroma. Add 2 cups of beef broth, and bring to a boil, then reduce heat to low and cook chiles until they become tender. About 10 minutes. Remove from heat and reserve for later use.


Now heat 1 Tbsp of oil in a dutch oven. Cook oxtails until they are well browned on both sides. Remove meat and set aside. (Side note: these are not oxtails, they didn’t have that in the market. I don’t know what cut this is because I cannot read or speak spanish. I chose the because they have a bone in, and were moderately priced)


Add the remaining 2 Tbsp of oil, and the onions & garlic. Cook for 10 minutes, stirring frequently until onions start to become translucent and browned.


Add cumin, cloves and oregano, stirring constantly for about 30 seconds. Add chipotle chilis, vinegar, and remaining beef broth. Scrape up browned bits from bottom of pan, simmer until reduced by about half, then transfer entire contents to the pot to a blender. You can use an immersion blender too, as I did. Add soaked chilis and their liquid to the blender along with fish sauce. Start blender on low and slowly increase speed to high. Puree until smooth, about 1 minute. Set aside.

Place beef chuck in Dutch oven. Add oxtails, bay leaves, and pureed sauce. Bring to a boil over high heat. Place lid on pot and transfer to oven. Cook, turning beef occasionally for about 4 hours, or until meat shows no resistance to a skewer inserted.

Discard bay leaves and oxtails. Transfer chuck to a large plate. Continue cooking the sauce that remains in Dutch oven, on stovetop, stirring frequently, over medium-high heat until liquid is reduced to about 1 1/2 cups, about 5 minutes.


Shred beef with 2 forks or you fingers and return to pot, bring to a simmer and cook, gently stirring and folding until beef is hot, tender, and coated in sauce. Serve immediately.





  • 3 whole dried chile de árbol, seeds and stem removed
  • 1 whole chile ancho or pasilla, seeds and stem removed
  • 1 whole chile guajillo, seeds and stem removed
  • 1 quart low sodium store-bought or homemade beef broth, divided
  • 3 tablespoons vegetable or canola oil, divided
  • 1 pound oxtails
  • 1 small onion, finely sliced
  • 6 medium cloves garlic, smashed
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground cloves
  • 2 teaspoons dried oregano
  • 4 chipotle chilis packed in adobo, roughly chopped, with 2 tablespoons adobo sauce
  • 1/4 cup apple cider vinegar
  • 2 teaspoons fish sauce
  • 1 whole chuck-eye roast (about 4 pounds), or 4 pounds boneless shortribs
  • Kosher salt and freshly ground black pepper
  • 2 whole bay leaves
  • Kosher salt
  • Warm tortillas and your choice of condiments for serving

Adapted from Serious Eats

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