Glazed Corned Beef with Root Vegetables

BRISKET:

• 1 corned brisket or beef (4 to 5 pounds)
• 2 bay leaves
• 8 peppercorns
• 2 allspice berries
• 1 small cinnamon stick
• 1 teaspoon mustard seed

GLAZE:

• 1 dark brown sugar
  
  

  Wash the brisket thoroughly to remove any brine.

  Place the brisket in a large kettle with the spices and add enough water to cover.

  Bring to a boil and simmer over moderately low heat for about 1 hour per pound, or until the center of the meat can be pierced easily with a 2-prong kitchen fork.

  Meanwhile , make the glaze. In a bowl, mix the sugar with the dry mustard. Add the molasses and fold in the bourbon.

  Set aside for at least 45 minutes to thicken.

  Wash the beets thoroughly, leaving the roots and 2 or more inches of stem attached to prevent bleeding while cooking.

  Cook the beets in a pot of lightly salted boiling water until tender, about 12 minutes. Place in cold running water and slip off the skins. Return the beets to the pot and keep warm.

  When the corned beef is cooked, preheat the oven to 375°.

  Remove the beef brisket and 2 cups of the cooking liquid to a large baking pan. Set aside. Bring the remaining cooking liquid to a rolling simmer and cook the vegetables, starting with the potatoes for 10 minutes. Add the radishes and scallions and simmer for 10 minutes. Add the remaining vegetables and cook for 10 minutes.

  While the vegetables cook, spoon over enough thickened glaze to coat the corned beef and bake in the oven, basting with an additional glaze, for 10 to 15 minutes.

  Serve the corned beef on a large platter, surround by the vegetables.