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Name: Asian Corned Beef
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 (3-4 pound) pickled brisket preferably second cut; GLAZE; 3/4 cup teriyaki sauce; 2 Tablespoons soy sauce; 2 Tablespoons rice vinegar; 2 Tablespoons honey; 1/4 cup brown sugar; 1/2 inch fresh ginger minced, OR 2 cubes frozen ginger; 4 cloves garlic minced

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INGREDIENTS

1 (3-4 pound) pickled brisket ; preferably second cut
GLAZE
3/4 cup teriyaki sauce
2 Tablespoons soy sauce
2 Tablespoons rice vinegar
2 Tablespoons honey
1/4 cup brown sugar
1/2 inch fresh ginger ; minced, OR 2 cubes frozen ginger
4 cloves garlic ; minced

INSTRUCTIONS

Instructions

Preheat oven to 350 degrees 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. Drain 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.

Notes

This 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 pckled 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.

NOTES

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Asian Corned Beef

1 (3-4 pound) pickled brisket preferably second cut
 GLAZE
3/4 cup teriyaki sauce
2 Tablespoons soy sauce
2 Tablespoons rice vinegar
2 Tablespoons honey
1/4 cup brown sugar
1/2 inch fresh ginger minced, OR 2 cubes frozen ginger
4 cloves garlic minced

Instructions
Preheat oven to 350 degrees 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. Drain 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.
Notes
This 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 pckled 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.

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Nutrition

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Serving Size: 1 (1063g)
Recipe Makes: 1

Calories: 1345
Calories from Fat: 10 (1%)

Amt Per Serving		% DV

	Total Fat 1.1g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 8351.5mg		288 %
Potassium 3240.8mg		85 %
Total Carbohydrate 328.4g		97 %
	Dietary Fiber 8.4g	34 %
	Sugars, other 320g
Protein 26.9g		38 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1345

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