Candied Corned Beef Sandwiches: Football Foodie
Author: sarah @ sarahsprague.com
Recipe type: sandwich
Prep time:
Cook time:
Total time:
Serves: 4-6
- 4 - 4½ pound corned beef brisket
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- ½ tablespoon whole black peppercorns
- 3-4 bay leaves, depending on size
- ¼ cup packed brown sugar
- 2 tablespoons soy sauce
- 3 teaspoons molasses
- 1 teaspoon mustard powder
- ½ teaspoon ground ginger
- ½ 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.
- 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 - 3½ hours, or until a fork can easily be pushed into the thickest part of the meat without resistance.
- 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.
- Cutting against the grain of the meat, slice to desired thickness and serve on rye bread with horseradish and mustard.
A whole corned beef brisket can be purchased from most delicatessens or grocery store meat counters.
Recipe by sarah sprague at https://sarahsprague.com/2012/09/12/candied-corned-beef-sandwiches-football-foodie/
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