Asian Glazed Corned Beef

The sweet Asian flavors in the glaze are a fantastic pairing for the tangy pickled flavors of the beef, making a dish that has everyone reaching for seconds

Recipe by Miriam Pascal - Real Life Kosher Cookig on December 10, 2017

Prep time: PT5M

Cook time: PT3H

Total time: PT3H5M

Ingredients

1 (3-4 pound) pickled brisket, preferably second cut
GLAZE
3/4 cup teriyaki sauce
2 Tablespoons soy sauce
2 Tablespoons rice vinegar
2 Tablespoons honey
1/4 cup brown sugar
1/2 inch fresh ginger, minced, OR 2 cubes frozen ginger
4 cloves garlic, minced

Steps

Preheat oven to 350 degrees F.
Place meat in its bag of pickling liquid into a 9×13-inch (or larger if needed) pan. Add water to the pan until the meat is covered. Cover pan tightly with foil; bake for 3 hours, until meat is tender. Drain water from the pan and set meat aside until cool enough to handle.
Meanwhile, prepare the glaze
- Add glaze ingredients to a small bowl; whisk to combine.
- Remove meat from bag; drain all liquid. Return to pan; pour half the glaze over meat. Bake uncovered for 15 minutes. Remove from oven; pour remaining glaze over meat. Bake for an additional 15 minutes.
- To serve, slice meat and spoon glaze/sauce over it.

Nutitrion

Serving Size: 8