Corned beef is really quite easy to make. You basically put it in a pot with lots of water and watch it boil. It takes a long time (three + hours), but you don’t actually have to do anything…unless you’re doing the corning by yourself, but that’s a different story.
Boiling with the beer and vinegar really added a depth of flavor. Not that you could taste those ingredients, but it was still great. The original recipe called for a few things that I didn’t feel like adding…ketchup, spicy mustard. Try it with a little addition of those, and see how it is. I think it was just great the way I made it.
One note about making corned beef: When you boil it, make sure to keep checking the water so you don’t burn all the spices and almost burn your corned beef and ruin your pot…I did that! Thankfully, I saved the meat and (after a few days) the pot too! And everyone loved it!
This was a perfect main course for Shabbat dinner. It was easy to do on Thursday as a make ahead dish, giving me time on Friday to make the rest of the food.
Sweet Glazed Corned Beef, adapted from Chef at Home:
- 1 corned beef (can be any size, pot varies depending on size)
- 1 can beer, any kind (I used a pale ale)
- 2 tablespoons white vinegar
- About 10 dried bay leaves, crushed
- 3 tablespoons coriander
- 1 tablespoon peppercorns
For the glaze:
- 1 cup duck sauce
- 2 tablespoons tamarind/oot
- 1 tablespoon Dijon mustard
- 1/2 cup cooking liquid from corned beef
- 1 tablespoon white sugar
1. Place the corned beef in a large pot and cover with water. Boil for 30 minutes.
2. Drain out the water and Fill with new water to cover. Add beer, vinegar, and sugar. Cover and boil for 3 hours, checking every 15-30 minutes to make sure the corned beef is still covered. If not, add more water.
3. Combine all the glaze ingredients.
4. Let the corned beef cool slightly.
5. Preheat oven to 375 degrees.
6. Slice the corned beef against the grain into thin slices (this is hard without an electric knife…mine were about 1/2 inch thick)
7. Place in a baking dish and cover with the glaze.
8. Bake, covered, for 45 minutes.
9. Baste the corned beef and serve hot.