3 pounds corned beef
1/2 cup milk
1 tablespoon vegetable oil
1 teaspoon beef bouillon granules
1 teaspoon baking powder
1 1/2 teaspoons dry mustard
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 1/2 teaspoons crushed red pepper flakes
2 teaspoons Irish whiskey
1/4 cup chopped fresh parsley leaves
1/4 cup chopped green onions
In a medium bowl, mix milk, oil, beef bouillon, baking powder, dry mustard, paprika, salt, basil, oregano, crushed red pepper flakes, Irish whiskey, parsley, green onions and Worcestershire sauce. Cover and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Crumble corned beef in a 9x13 inch baking dish. Mix together with milk mixture, sprinkle with flour.
Bake uncovered in preheated oven for 20 to 25 minutes, until corned beef is golden brown. Drain on paper towels.
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