Asian Glazed Corned Beef
Recipe and photoreprinted with permission from
Real Life Kosher Cooking by Miriam Pascal
Mesorah Publications/November 2017
Photos by Miriam Pascal
Talk about a crowd pleaser! I served this corned beef at a large family gathering, and I was surprised — and definitely pleased — to see that everyone, even the pickiest kids, were enjoying this meat — and for good reason! The sweet Asian flavors in the glaze are a fantastic pairing for the tangy pickled flavors of the beef, making a dish that had everyone reaching for seconds.
1 (3-4 pound) pickled brisket, preferably second cut
¾ cup teriyaki sauce
2 Tablespoons soy sauce
2 Tablespoons rice vinegar
2 Tablespoons honey
¼ cup brown sugar
½ inch fresh ginger, minced, OR 2 cubes frozen ginger
4 cloves garlic, minced
Preheat oven to 350°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. Drains 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.
Variation The 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 pickled 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.
Plan Ahead: Meat can be frozen in an airtight container. Reheat, covered, until heated through.
Recipe: kosher, meat