Corned Beef with Apricot-Bourbon Slather and Smashed Potatoes Supreme

Corned Beef with Apricot-Bourbon Slather

In my opinion, corned beef is a lot like gooseberry pie – it often gets a bad wrap, simply because if you ever have a bite of sour gooseberry pie or corned beef that’s tough and chewy, you just don’t forget it.  That said, corned beef was not created to be served as a boiled dinner, but rather the beautiful cut that it is – brisket. There’s actually nothing easier than cooking a delicious corned beef if you follow the steps below, making sure your brisket is very fork-tender before removing it from the oven, and that you slice it ACROSS the grain.  

**This recipe was part of Chef Alli’s Farm Fresh Kitchen on WIBW 13 News This Morning, March 2015, featuring From the Land of Kansas.  For more info on great Kansas products, services, ingredients, breweries, and restaurants, visit

2 – 2 ½ lb. corned beef brisket (I prefer a flat instead of a point)

1 cup Grandma Hoerner’s apricot jam

1-2 Tbs. bourbon

1/8 tsp. ground nutmeg

2 Tbs. country mustard

Cook corned beef according to package directions using enclosed seasoning package; cool and then chill corned beef, reserving pan juices.

To make slather, combine jam with bourbon, nutmeg, and mustard in a small mixing bowl and set aside.

Once corned beef has chilled, slice across the grain into slices and place into a baking dish layering slices across bottom.

Pour a small amount of reserved pan juices over corned beef slices and cover dish with foil or lid; place into preheated 325 degree oven to warm, approx. 15-20 minutes.

Warm reserved slather, stirring to blend; drizzle over warm corned beef slices, then serve alongside Smashed Potatoes Supreme (recipe below).

Smashed Potatoes Supreme

6 large Yukon Gold potatoes, halved, no need to peel

½ cup 2% milk

½ tsp. white pepper and ½ tsp. kosher salt

1/2 tsp. nutmeg

2 cloves fresh garlic, minced

1 Tbs. butter, 1 egg, beaten, 1 Tbs. freshly grated horseradish

4 Tbs. Parmesan cheese, freshly grated

Cook potatoes in broth until fork tender; drain well, then use your favorite potato masher to cream the potatoes.

Gradually add milk to potatoes; cream until smooth.

Stir in garlic, butter, egg, and horseradish; season to taste with salt, pepper, and nutmeg.  Place potatoes into baking dish and top with Parmesan.

Bake, uncovered, in preheated 375 degree oven for approx. 20 minutes or until hot throughout.

Serve warm with Corned Beef and Apricot-Bourbon Slather.

Now You’re Cookin’,
Chef Alli

Corned Beef with Apricot Bourbon Slather

4 thoughts on “Corned Beef with Apricot-Bourbon Slather and Smashed Potatoes Supreme

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