All the benefits of a classic roast with flavors that make it fresh and current.
All the benefits of a classic roast with flavors that make it fresh and current.
Recipe by Brynie Greisman
All you have to do is drop a defrosted corned beef into a pot of boiling water. Once it reaches a boil again, cook it on low for 35–40 minutes per pound of meat. You might need to taste it to make sure it’s soft enough. If it isn’t ready yet, cook it for longer. When it’s ready, drain the water and set it aside to cool.
To make the glaze, put 3 Tbsp raspberry jam, 1 Tbsp + 1 tsp brown sugar, 2 Tbsp apple cider vinegar, 2–3 Tbsp tomato sauce, 1 Tbsp soy sauce, 1 tsp fish-free Worcestershire sauce, 3–6 drops hot sauce, up to 1 tsp liquor, and some salt and pepper to taste in a saucepan. Bring it all to a boil and then reduce to a simmer for 10 minutes. After you take it off the heat, add 1 Tbsp oil and mix it in well to make the glaze look nice and shiny. Once the sauce cools, rub it all over the corned beef and place it in the oven at 350°F (175°C), covered, for 30 minutes. Don’t forget to pour some water at the bottom of the pan to keep it from drying out. Slice when cool and enjoy!
Delicious corned beef in a golden flaky puff pastry pocket, savory goodness with all the right textures.
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