1 (4 pound) corned beef brisket 20 black peppercorns 2 bay leaves 3 tablespoons packed brown sugar 1 1/2 tablespoons soy sauce 1 1/2 teaspoon dry mustard 1 teaspoon ground ginger 2 tablespoons tomato ketchup 1 teaspoon red pepper flakes 1 teaspoon molasses
Place brisket in a pot and cover with water. Add peppercorns and bay leaves and bring to a simmer. Cook for 3 to 3 1/2 hours until fork tender, Set aside and make glaze.
Glaze Drain corned beef and place on a foiled baking sheet. Preheat oven to 350 degrees F. In a bowl, mix together sugar, soy sauce, mustard, ginger, ketchup, pepper flakes and molasses. Brush brisket with glaze. Bake for 15 to 20 minutes, re-glazing two times while baking. Refrigerate overnight and slice across the grain very thin for sandwiches. Yield: 10 sandwiches
Place brisket in a pot and cover with water. Add peppercorns and bay leaves and bring to a simmer. Cook for 3 to 3 1/2 hours until fork tender, Set aside and make glaze.
Glaze Drain corned beef and place on a foiled baking sheet. Preheat oven to 350 degrees F. In a bowl, mix together sugar, soy sauce, mustard, ginger, ketchup, pepper flakes and molasses. Brush brisket with glaze. Bake for 15 to 20 minutes, re-glazing two times while baking. Refrigerate overnight and slice across the grain very thin for sandwiches. Yield: 10 sandwiches
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