Kansas City-Candied Corned Beef Recipe
Recipes for St. Patrick's Day - Razzle Dazzle Recipes
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Kansas City-Candied Corned Beef

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

Meat

Place brisket in a pot and cover with water.

Add peppercorns and bay leaves and bring to a simmer.

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

Glaze

Drain corned beef and place on a foiled baking sheet.

Pre-heat oven to 350.

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

Mix together in a bowl and brush brisket with glaze.

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

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

Yield: 10 sandwiches




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