SUBMITTED BY: Rick Thompson
1 (4 pound) corned beef brisket
20 black peppercorns
2 bay leaves
3 tablespoons packed brown sugar
1 1/2 tablespoons soy sauce
1 1/2 teaspoon dry mustard
1 teaspoon ground ginger
2 tablespoons tomato ketchup
1 teaspoon red pepper flakes
1 teaspoon molasses
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.
Preheat oven to 350 degrees F.
In a bowl, mix together sugar, soy sauce, mustard, ginger, ketchup, pepper flakes and molasses.
Brush brisket with glaze.
Bake for 15 to 20 minutes, re-glazing two times while baking.
Refrigerate overnight and slice across the grain very thin for sandwiches.
Yield: 10 sandwiches
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