Candied Corned Beef Sandwiches: Football Foodie
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.
  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 - 3½ 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.
A whole corned beef brisket can be purchased from most delicatessens or grocery store meat counters.
Recipe by sarah sprague at