Submerge in water and simmer, fat side up, one four-pound piece of corned beef with spices. Approximate time is 3 to 3 1/2 hours, or until fork-tender.

For Whiskey Glaze, whisk together:

• 1/4 cup catsup
• 1/4 cup whiskey (I use Jameson's)
• 1/4 cup apple cider vinegar
• 2 Tbsp. brown sugar
• 2 Tbsp. soy sauce
• 1 tsp. dry mustard
• 1/2 tsp. ground ginger
• 1/4 tsp. red pepper flakes

Preheat over to 450 degrees. Line a baking sheet with foil; top with a rack. and coat with non-stick spray. Transfer the cooked beef to the prepared rack, fat side up. Use a knife to trim off the fat--it will be soft and easy to remove.

Whisk glaze ingredients together in small saucepan and bring to boil over high heat until thickened, about 3 - 4 minutes. Spoon glaze onto beef, then roast for 10 minutes, or until glaze is dark and sticky. Remove from heat and let stand for 15 minutes.

Transfer to a cutting board and thinly slice against the grain.

Serve with champ or colcannon, braised cabbage and brown bread.

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