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 reductioninspired by 5 star foodie
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.
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.