It is far easier to cut the corned beef once cold, or even super cold, but granted sometimes time doesn’t allow for the ins and outs of getting things cooked ahead of time into the fridge and back out again, so though it is messy to slice while hot, it will nonetheless be delicious.
There is a huge difference between dishes that are hard, dishes that are time-consuming and dishes that look after themselves. This one takes a long time, but absolutely takes care of itself. Allow for 4 hours minimum to cook this dish
- 1 (2 kl/3-4 lb) pickled brisket
- 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
Place meat into a pot and cover with water. Bring to a boil; cook for about three hours, until tender.
Drain (this can be done the day before. Heat oven to 350F. to make the glaze: Add glaze ingredients to a small bowl; whisk to combine.
Pre-heat oven to 180℃/350℉.
Remove meat from pot; drain all liquid (this can be done the day before, just store the drained meat in the fridge in a sealed container until ready to use). Place the drained meat in a roasting tin, with high sides (at least 2 inches) pour half the glaze over the meat.
Bake covered for 15 minutes.
Remove from the oven; pour remaining glaze over meat. Bake uncovered for an additional 15 minutes.
To serve, slice meat and spoon glaze/sauce over it.