Maple-Bourbon Glazed Corned Beef with Spicy Apple Slaw

Begin by preheating your oven to 300°F. In a small saucepan, combine 1/2 cup of maple syrup, 1/4 cup of bourbon, 2 tablespoons of Dijon mustard, and 1 teaspoon of smoked paprika.

Heat over medium heat until the mixture is well combined and slightly thickened, about 5 minutes. Place a 3-pound corned beef brisket in a roasting pan, fat side up, and pour the maple-bourbon glaze over the top, ensuring it is evenly coated.

Cover the pan tightly with aluminum foil and bake in the preheated oven for 3 hours. While the beef is cooking, prepare the spicy apple slaw by shredding 2 cups of green cabbage and 1 cup of carrots into a large bowl.

Thinly slice 1 large apple and add it to the bowl along with 1/4 cup of apple cider vinegar, 2 tablespoons of honey, 1 teaspoon of red pepper flakes, and salt to taste.

Toss the slaw until well combined and set aside to marinate. After 3 hours, remove the corned beef from the oven and increase the temperature to 400°F.

Uncover the beef and return it to the oven for an additional 20 minutes to caramelize the glaze. Once done, let the corned beef rest for 10 minutes before slicing against the grain.

Serve the sliced corned beef on a platter, topped with the spicy apple slaw for a vibrant presentation.