Spicy Corned Beef - Submitted by Dennis Adelson
I've made this four or five times. Twice I forgot the glaze!
Either way it's great - just spicier with the glaze on it.
- 1 three to four lb corned beef brisket.
Before braising, rinse beef under cold water to wash off curing salts. Pat dry with paper towels.
Rub with:
- 2 Tblsp brown sugar, packed
- 1 tsp dry mustard
- 1/2 tsp freshly ground black pepper
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/8 tsp 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 two inches deep. Pour two cups of cold water into the pan, around the sides of the corned beef so you don't wash off the rub.
Cover tightly with foil, insert into the oven & braise for an hour.
Remove pan from oven, remove rack & meat from pan. Dump the water.
Add 2 cups fresh waterand recover tightly. Braise another hour. After a second hour, remove, drain & replace as previously for another hour.
Glaze ingredients:
- 1.4 cup brown sugar, packed
- 2 Tblsp soy sauce
- 1 Tblsp Dijon mustard
- 1/2 tsp cayenne pepper
- 1/2 tsp dry mustard
- 1/2 tsp ground ginger
Whisk together glaze ingredients in a small bowl.
After the third hour, remove beef from the 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 before slicing.
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