Few things can match a nice, thick cut corned beef sandwich while having a beer and watching, well, anything. I’ve made this for just sitting around watching movies and it made the whole experience better. Baffled by the end of PROMETHEUS? The extra kick of pepper in this sandwich will forgive the awkward triple-ending. Vikings-Colts? Nothing but a little tender meat candied in molasses, mustard, brown sugar and ginger can’t fix, and hey, Andrew Luck pretty okay when not being let down by his offensive line. Dolphins-Raiders? Lord Hard Knocks help you, you’re definitely going to need this sandwich on Sunday (and probably a Mason jar full of Everclear).

You can buy a whole corned beef brisket from most delicatessens or grocery store meat counters, but call ahead first and make sure they have one that’s been brining in their meat locker for at least a couple of days before heading to the market to make your purchase.

Candied Corned Beef Sandwiches

You will need:

4 – 4 1/2 pounds corned beef brisket
1 tablespoon mustard seeds
1 tablespoon coriander seeds
1/2 tablespoon whole black peppercorns
3-4 bay leaves, depending on size

1/4 cup packed brown sugar
2 tablespoons soy sauce
3 teaspoons molasses
1 teaspoon mustard powder
1/2 teaspoon ground ginger
1/2 teaspoon fresh ground pepper

Rye bread, prepared horseradish and mustard for serving.

Rinse the brine off the corned beef brisket and put in a large pot with the mustard seeds, coriander seeds, peppercorns and bay leaves. Why rinse off the brine? You want your own fresh seasoning going into the pot.

Fill the pot with water until the corned beef is completely covered by water by at least an inch or two of water. Cover the pot and bring to a low boil. Reduce heat and simmer for 3 – 3 1/2 hours, or until a fork can easily be pushed into the thickest part of the meat without resistance. During this time, keep a close eye on family members, friends and pets. They’re going to be tempted to lift off the lid and steal a piece of delicious smelling meat. Whack their hands with a wooden spoon like you’re Tracy Porter on defense, that is if Tracy Porter was allowed to carry around a wooden spoon and wasn’t a no-good Bronco AND I HATE YOU DENVER TWO GAMES IN A ROW LOSING TO YOU ON NATIONAL TELEVISION OKAY MAYBE NOT SINCE I WAS BORN AT ROSE MEMORIAL HOSPITAL DOWNTOWN SO I GUESS YOU’RE OKAY FOR EVERYTHING ELSE EXCEPT FOOTBALL, DENVER.

Remove the corned beef from the pot and place on either a lined baking sheet or a shallow glass roasting dish. Let rest while you prepare the marinade and preheat the oven to 350º.

Combine the brown sugar, soy sauce, molasses, mustard powder, ground ginger and ground pepper in a small bowl. Baste the entire piece of corned beef in the marinade and then roast for 15-20 minutes.

Remove from oven and allow to rest for 15-20 minutes before slicing. Again, Tracy Porter, wooden spoon: you.

Cutting against the grain of the meat, slice to desired thickness and serve on rye bread with horseradish and mustard.

I like this cut of meat made at home cut thick, but if you want a thinner slice, cool the meat and then wrap tightly in plastic and rest in the refrigerator before cutting. I’ve found this makes easier cutting when trying to go deli-thin.

Warm out of the oven though? Just delightful. The sharp mustard and ginger counterbalanced by the candied sugar and molasses, it’s easy to just eat it plain without any sort of dressing on the meat.

You might also like: Hot Pastrami Reuben Dip

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Candied Corned Beef Sandwiches: Football Foodie
Print
Recipe type: sandwich
Author: sarah @ sarahsprague.com
Prep time: 20 mins
Cook time: 4 hours
Total time: 4 hours 20 mins
Serves: 4-6
Ingredients
  • 4 – 4 1/2 pound corned beef brisket
  • 1 tablespoon mustard seeds
  • 1 tablespoon coriander seeds
  • 1/2 tablespoon whole black peppercorns
  • 3-4 bay leaves, depending on size
  • 1/4 cup packed brown sugar
  • 2 tablespoons soy sauce
  • 3 teaspoons molasses
  • 1 teaspoon mustard powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon fresh ground pepper
  • Rye bread, prepared horseradish and mustard for serving.
Instructions
  1. Rinse the brine off the corned beef brisket and put in a large pot with the mustard seeds, coriander seeds, peppercorns and bay leaves.
  2. Fill the pot with water until the corned beef is completely covered by water by at least an inch or two of water.
  3. Cover the pot and bring to a low boil.
  4. Reduce heat and simmer for 3 – 3 1/2 hours, or until a fork can easily be pushed into the thickest part of the meat without resistance.
  5. Remove the corned beef from the pot and place on either a lined baking sheet or a shallow glass roasting dish.
  6. Let rest while you prepare the marinade and preheat the oven to 350º.
  7. Combine the brown sugar, soy sauce, molasses, mustard powder, ground ginger and ground pepper in a small bowl.
  8. Baste the entire piece of corned beef in the marinade and then roast for 15-20 minutes.
  9. Remove from oven and allow to rest for 15-20 minutes before slicing.
  10. Cutting against the grain of the meat, slice to desired thickness and serve on rye bread with horseradish and mustard.
Notes

A whole corned beef brisket can be purchased from most delicatessens or grocery store meat counters.

 

 

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5 Responses to Candied Corned Beef Sandwiches: Football Foodie

  1. Pete says:

    I’m curious about seepage. What kind of moisture level does the process leave, and how well does the bread hold up? I’m no great fan of mayo, but it’s hard for me to deny that there are plenty of times a thin layer of fat goes a long way in keeping a sandwich together.

    Curiosity and technical questions aside, sweet mother of mercy does this look good.

    • sarah sprague says:

      I’ve always found that rye and pumpernickel rye do a pretty good job of holding up to juicy meats, acting like flavor sponges without falling apart.

      Because you’re giving the meat a short roast after brining, you lose the excess water without giving up tenderness with the added benefit of meat that isn’t dry. (A paradox? Maybe.)

  2. Wesley says:

    Amazing recipe. Just finished it and the sweetness of the brown sugar and molasses really contrasts well with the salty corned beef. The 20-25 mins in the oven worked out perfectly. Sitting in the fridge tonight for sandwiches tomorrow.

    • sarah sprague says:

      Glad you liked the recipe! With the extra rest you should be all set for tomorrow.

      • Wesley says:

        An update to making this recipe. We had sandwiches and the next day my roommate’s brother came to town. My roommate was worried as his brother ate all that was left!! I was thrilled though that it turned out so well!! Will def make it in the future.

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