Cooking with booze, St. Pat’s style: Corned beef in bourbon-brown sugar sauce
Looking for a dish to serve at a St. Patrick’s Day party tomorrow night? Corned beef is a traditional Irish favorite. This recipe, courtesy of the Los Angeles Times, makes corned beef even better by adding booze. It’s easy to make - only 30 minutes total prep time - and features a delicious bourbon flavored brown sugar sauce that you spoon over the beef.
I’m off to enjoy some Irish cooking with booze myself… the chef at the Majestic Grille, one of the best restaurants downt the street from the Mid-South Alcoholic Supply World HQ, just happens to be Irish, and he’s offering Irish lunch specials all this week. He has a beef and mushroom pie with vegetables and Murphy’s Stout inside a puff pastry crust… sounds good to me!
Check out our bookstore to find plenty more recipes that use booze.
