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Kansas City-Candied Corned Beef

By: By Chef Robert
By: By Chef Robert

Ingredients

  • 1 corned beef brisket, about 4 lbs.
  • 20 black peppercorns
  • 2 bay leaves
  • 3 Tbsp. packed brown sugar
  • 1 1/2 Tbsp. soy sauce
  • 1 1/2 tsp. dry mustard
  • 1 tsp. ground ginger
  • 2 Tbsp. tomato ketchup
  • 1 tsp. red pepper flakes
  • 1 tsp. molasses

    Directions

    Meat



    1. Place brisket in a pot and cover with water.



    2. Add peppercorns and bay leaves and bring to a simmer.



    3. Cook for 3 to 3 1/2 hours until fork tender, Set aside and make glaze.



    Glaze



    1. Drain corned beef and place on a foiled baking sheet.



    2. Pre-heat oven to 350°.



    3. Mix sugar, soy sauce, mustard, ginger, ketchup, pepper flakes and molasses.



    4. Mix together in a bowl and brush brisket with glaze.



    5. Bake for 15 to 20 minutes re-glazing two times while cooking.



    6. Refrigerate overnight and slice across the grain very thin for sandwiches.



    Yield: 10 sandwiches
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