Spicy Corned BeefDen & Donna

Iíve made this four times. Twice I forgot the glaze!
Either way itís great Ė just spicier with the glaze on it.

1 3 to 4 pound corned beef brisket
Before braising, rinse beef under cold water to wash off curing salts.
Pat dry with paper towels.

Rub with:
2 tablespoons brown sugar, packed
1 teaspoon dry mustard
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon cayenne pepper

Preheat oven to 350 degrees.

Rub & massage the corned beef on both sides. Put on a rack in a roasting pan at least 2 inches deep. Pour 2 cups cold water into the pan, around the side of the beef so you donít wash off the rub. Cover tightly with foil and braise for an hour.

Remove pan from the oven, remove rack & meat from pan. Dump the water.
Add 2 cups fresh water and recover tightly. Braise another hour. After a second hour, remove, drain & replace as previously for a third hour.

Glaze ingredients:
1/4 cup brown sugar, packed
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon ground ginger

Whisk together glaze ingredients in a small bowl.
After the third hour, remove beef from oven, raise heat to 450 degrees.
Pour off the liquid, brush on glaze. Return to oven, uncovered, 15 minutes.
Remove & let stand for 10 minutes. Slice thinly against the grain. Thin slices make it more tender. Slicing on a bias makes each piece wider & makes a better presentation.

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