- 1 (3-4 pound) pickled brisket, preferably second cut
- 3/4 cup teriyaki sauce
- 2 Tablespoons soy sauce
- 2 Tablespoons rice vinegar
- 2 Tablespoons honey
- 1/4 cup brown sugar
- 1/2 inch fresh ginger, minced, OR 2 cubes frozen ginger
- 4 cloves garlic, minced
The sweet Asian flavors in the glaze are a fantastic pairing for the tangy pickled flavors of the beef, making a dish that has everyone reaching for seconds
- Preheat oven to 350 degrees F.
- Place meat in its bag of pickling liquid into a 9x13-inch (or larger if needed) pan. Add water to the pan until the meat is covered. Cover pan tightly with foil; bake for 3 hours, until meat is tender. Drain water from the pan and set meat aside until cool enough to handle.
Meanwhile, prepare the glaze
- Add glaze ingredients to a small bowl; whisk to combine.
- Remove meat from bag; drain all liquid. Return to pan; pour half the glaze over meat. Bake uncovered for 15 minutes. Remove from oven; pour remaining glaze over meat. Bake for an additional 15 minutes.
- To serve, slice meat and spoon glaze/sauce over it.
- This method of baking the corned beef in its liquid was taught to me by Mr. David Asovski, a master butcher and meat expert, as a way of preserving the pckled flavor of the meat. If you prefer a less pickled flavor, remove meat from the pickling liquid; place meat into a pot and cover with water. Bring to a boil; cook for about three hours, until tender, then continue with step 3.