1 fresh corned brisket of beef…4 to 5 pounds
2 bay leaves
2 allspice berries
1 small cinnamon stick
1 t mustard seed
2 whole dried hot chiles
64 oz CASCAL Bright Citrus
1 cup brown sugar
1/3 cup Guldens spicy brown mustard
¼ cup molasses
½ cup bourbon
Wash the brisket of the brine.
Place in large kettle with the spices and cover with the Cascal.
Bring to a boil and simmer over low heat for an hour per pound or until fork tender in the middle.
I find I need about 3 hours for a 3 pounder but only 4 hours for anything 4-6 pounds.
If the corned beef brisket is not homemade and is precooked, this step may only take 60-90 minutes.
Let beef cool in liquid and store overnight.
Make the glaze by mixing the 4 ingredients and letting rest for 45 minutes.
Preheat the oven to 375 degrees. Place the brisket on a rack in a large roasting pan with several cups of the cooking liquid in the bottom of pan to absorb drips.
Cover with enough glaze to coat.
Roast the corned beef, basting the beef with more glaze every five minutes….cook for 40 minutes until sizzling and heated through.