3/23/09

hoisin glazed corned beef with hoisin-ginger reduction over spicy sauerkraut relish


Ok so I'm a little late posting for St. Patricks day. But I didn't make this until Sunday. We didn't get or rather have time for a meal on St. Patty's day. But this meal did turn out wonderful and I knew all my friends would love to see the photos and try it out as well.
I was inspired on this dish by a wonderful cook over at 5 Star Foodie Blog. She made the original dish and once I saw it I knew I had to make. I love hoisin-glazed salmon and just knew that a hoisin glaze must taste amazing on corned beef. I love corned beef, but sometimes it can be a little boring unless I put enough apple cider vinegar and horseradish on mine then it's good. So after seeing this recipe, I tossed it around in my head and decided to kick it up a few notches by adding my famous sauerkraut relish and a hoisin/ginger reduction. I did serve potatoes with it, but the potatoes were not pictured as they were camera shy.
But that charred top, the charred bits of ginger? Oh heavens -- so good. So so so good.


hoisin glazed corned beef w/ hoisin-ginger reduction
inspired by 5 star foodie
print recipe

corned beef:
2 or 4 lbs. corned beef brisket
2 cloves garlic
1 tablespoon pickling spice
1 tablespoon whole peppercorns

glaze & reduction:
1/4 cup Hoisin sauce
1/4 cup honey
2 TB Soy sauce
1 ts fresh ginger, minced
couple dashes of pepper

In a large stew pot, combine water, brisket, garlic, pickling spices and peppercorns. Bring to a boil, reduce heat, cover, and simmer for about 2 or 2 1/2 hours, or until meat tenders.
In a small bowl, mix hoisin sauce, honey, soy sauce, pepper, and ginger together. Take half of this glaze and reduce it down in a small saucepan till it's a bit thicker (you can add more honey of you want it thicker). After it's reduced, strain sauce through a mesh to remove any big chunks of ginger left; set back in small saucepan to keep warm.
Preheat the oven to broil. Remove brisket from cooking liquid, and place fat side up in a high-temp safe baking dish or cast iron pan. Spread some of the hoisin glaze all over the brisket. Put under broiler until a nice crispy top is achieved, I'd say about 4 minutes or until your likeness.
Put a nice amount of sauerkraut relish on plate, then top with a good slice of corned beef, then pour some reduction sauce on the sides. Serve with potatoes or whatever you like; remember to always slice corned beef against the grain.

sauerkraut relish

1 1/2 - 2 cups sauerkraut, drained really well (I used whole foods brand)
4-5 TB ketchup
3 TB dark brown sugar
Couple dashes of hot sauce (about 5 to 7),optional but wonderful
1 TB Worcheshire sauce
A couple pinches of celery seeds

In a medium saucepan combine the well-drained sauerkraut, ketchup, hot sauce, dark brown sugar, worcheshire sauce, and celery seeds. Heat through.
The sauce should thicken up, if not just let it reduce for a while on low heat. Makes about 2 cups; I'm certain halving this recipe is ok.

53 comments:

  1. you did a great job and this is the 'famous' relish huh?

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  2. Great twist on the classic!

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  3. OH MY...does this sound delicious! Nice photos too!

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  4. holy crap, this is what the ginger was from??? why didn't i come over?? :)

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  5. Gorgeous, Dawn! I'm so glad you liked the recipe. I love the reduction and the sauerkraut relish sounds awesome!

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  6. It looks amazing! I'm always up for new ways to do corned beef. Nice one!

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  7. Dawn this looks and sounds so fantastic! You are a rock star in the kitchen!

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  8. A great fusion dish...nice way to spruce up St. Paddy's day.

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  9. Yum, I'm bookmarking this one

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  10. OH MY GOSH, I have never seen corned beef cooked like this before but I think I will eat more corned beef now!

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  11. Oh wow, I bet that is awesome! I never thought to do hoisin with corned beef.

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  12. I must use more hoisin...

    Looks amazing!!

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  13. That's such an interesting combo. Need to get some hoisin.

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  14. I tried making corned beef once and it was too salty to eat. What did I do wrong? This was 20 years ago as a newbie cook and have been scared to try it again. Yours look mouth watering.

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  15. The crust and glaze look amazing. That is a dish you can have any day...not just St. Patty's!

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  16. I just started using hoisin and I love it - this looks amazing!

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  17. that looks so wonderful! yummy! inspired!:)

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  18. I am not a fan of corned beef but with that glaze, I might just change my mind. A great take on it, Dawn!

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  19. Yum! Yum! Yum! Dawn, I love your flavour combinations. They're so interesting and look fabulous!

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  20. This looks absolutely wonderful, and I can eat hoisin sauce by the spoonful so I have no doubt it's delicious. Great combo!

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  21. I bought 2 corn beef hunks when they were on sale before St Patty's Day and had no clue what I would do with one of them, now I know!! Thanks Dawn!

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  22. I wanted to make this too, it's stunning!

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  23. Oh wow - my hubby would LOVE the spicy sauerkraut relish - I'm going to bookmark this one!

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  24. This sounds so interesting. the sauerkraut is unexpected but sounds great with the beef!

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  25. This looks delish! I want to lick that glaze off the plate :-)

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  26. Dawn, this looks absolutely fabulous! I love hoisin, but I don't use it nearly often enough. Time for me to make this corned beef, I think!

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  27. If I showed this pic to Josh, I think he would try to eat the computer. mmmm!

    Egg yolks are a part of a clean diet! I just prefer whites! You are right, despite their bad rep, egg yolks in moderation do have benefits!

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  28. That looks GORGEOUS!! I'm adding that to the menu of food you're cooking for me in my dreams. ;P

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  29. That was well worth the wait, Dawn. I love the kicked up corned beef and "cabbage" but of course I would not expect anything less from you.

    I love sauerkraut and that relish looks perfect!

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  30. Your corned beef looks amazing!! We didn't get our fill over St.Patty's day, so I purchased another.. and I will be trying this soon... thanks!!

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  31. Oh man and we are done with our corned beef. But heh heh I did buy an extra one for the freezer for future noshing. You rock!

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  32. look at you, dawn--fancy shmancy! :)

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  33. What a great meal. Looks delicious.

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  34. That looks outstanding! Who new!
    I would have never thought of that.
    Love it!

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  35. Hee! There is nothing quite so luscious as a UK-Asian hybrid :) Looks fantastic!

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  36. I actually dislike corned beef (sorry, relatives!) but I would gobble this down in a heartbeat. This is restaurant quality presentation too, looks great!

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  37. I just found your blog. It's great and your photo's are exceptional!

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  38. I can just taste this! I know it must be fantastic!

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  39. Hoisin and ginger--sounds like a great crock pot recipe I make...time to buy some pork.

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  40. The relish--it looks fantastic! I was eyeing that corned beef recipe too.

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  41. I made this and my husband loved it and then I took the rest to work and they loved it....and I thank you for this one....yummy

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  42. This is an interesting version to corned beef. It would be great to find out what it tastes like. Is corned beef usually more tender than other parts?

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  43. Kathleen Fontaine3/16/11, 6:06 PM

    OMG You outdid yourself! Husband works 12 hour + days and is never home for dinner during the week....I am going to surprise him with this St Patty's dinner come the weekend! Plan to also use your molten chocolate cake recipe for his birthday next week!

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  44. Lizzie in LA6/25/11, 5:07 PM

    I was looking around for something "sauerkraut-y" to serve tonight with grilled pork loin. Thanks for unfreezing my brain.

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  45. Oooo! This looks so good! We love homemade sauerkraut and pretty much keep a crock going at all times. Can't wait to try this recipe! Thanks!!!

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  46. What a fun flavor alternative! I will have to bookmark this for next year since my menu is already planned.

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  47. It says to combine the water and other ingredients for the corned beef part, but how much water? It doesn't say.

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    Replies
    1. this isn't my recipe, but i went back to where the original recipe came from (see above) and it said the same thing i did. so what it means is to just boil the corned beef, using enough water for the pot. so i'd say fill your pot with half water? you need just enough to boil up the corned beef as you would normally do.
      hope that helps you!

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    2. cool thanks! you just made my husbands day :)

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    3. Just had it for dinner, YUM! My husband loved it :)

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  48. glittorgirl:
    this isn't my recipe, but i went back to where the original recipe came from (see above) and it said the same thing. so what i meant was to just boil the corned beef, using enough water for the pot. so i'd say fill pot with half water? you just need enough to boil up the corned beef as you would normally do. hope that helps you!

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