A Corned Beef Collaboration
Even though my girlfriend is off to France for the week I am still heading up to her family’s home for dimmer tonight. It is going to be a Corned beef collaboration. I love an excuse to make this corned beef recipe, and this seemed like a good one! I hope that you all enjoy this recipe as well. It pairs well with mashed potatoes and challah rolls. If you try it out, let me know what you think!
Details
- Prep Time:
10 min - Cook Time:
240 min - Ready Time:
4 hour, 10 min
Ingredients
- 4 pounds Corned Beef Brisket
- 1/2 cup Brown Sugar
- 1 teaspoon White Vinegar
- 2 tablespoons Brown Mustard
- 2 tablespoons Ham Glaze
- Ginger Ale
Directions
1) Boil the corned beef for three hours with the enclosed spices cool overnight in the refrigerator. (if no spices are included with the brisket see the spice recipe on ShalomBoston) 2) Cut as much fat off the meat as possible and then slice the meat into thin pieces. 3) Place meat in an oven safe pan. Mix together all remaining ingredients except the Ginger Ale and pour over the meat. (If you are going to freeze the corned beef cover and freeze at this point) 4) Add enough Ginger Ale to cover the bottom of the pan, cover and cook for 45 minutes. Remove cover and cook for an additional 15 minutes.
Tags: corned beef, food, recipe
