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Corned Beef with a whiskey glaze....oh my!

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I just finished up cooking a corned beef with carrots and cabbage.  I made a pan sauce whiskey glaze out of nothing but 1 cup of Irish whiskey poured into a hot,  dry heavy bottomed sauce pan and cooked it for about 60 seconds to where it was a steady low simmer--added 1/2 cup of brown sugar and whisked it well it it became a nice thick glaze.  I drained all the broth from the beef and took it out of the pan and sliced it on the diagonial about 1/4 inch thick, then retuned it to the pan and laid it across the bed of carrots.  Poured the whiskey glaze across the top and placed the cooked cabage wedges around the edge of the pan then dotted with butter and parsley and returned to the oven for about 15 minutes.  It was delicious. 

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I used Bulleit but any kind would be awesome. 


I have an apple pie I make in a cast iron skillet where you use a whole stick of butter and 1/2 cup of bourbon/whiskey or what ever you have on hand.  Melt the butter and bourbon together then add 1 cup brown sugar and simmer for about three or four minutes till it just starts to make a glaze then reemove from fire and place a Pillsbury pie crust on top of the glaze--add 2 cans pf apple pie filling and cover with a second crust. Dot wit pats of butter and sprinkle with sugar and bake.  Helloooooooo!  I have served this so many times and is by far the best apple pie anyone has ever had and yet it is so easy with the ready made crust and pie fillings.  You should really try this.

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