Juicy Beer Braised Corned Beef, glazed with an irresistible mixture of brown sugar, mustard, and Irish whiskey, will take your St. Patrick’s Day dinner to the next level!
Pour beer into pot, adding enough water to come up the sides of the brisket. Bring to a simmer on the stove, cover, and cook for 3 hours in a 300F oven.
To glaze: Remove cooked corned beef from the braising liquid and pat dry. Score fat side with a sharp knife in a crisscross pattern. Place in a broiler-safe pan.
Brush the top and sides of the brisket with the glaze. Broil until bubbling. Repeat the glazing process 2 more times. Slice corned beef against the grain and serve.