| Prep Time | 5 minutes |
| Cook Time | 2 hours |
| Servings |
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Ingredients
- 2 lb pickled brisket/corn beef
- 14 oz whole jellied cranberry sauce
- 3 garlic cloves minced
- 1/4 cup soy sauce
- 1 tbsp brown sugar
- 1/2 tbsp honey mustard
- 1/2 tbsp Dijon mustard
- 3 tbsp teriyaki
- 4 springs rosemary
- vegetable of choice carrots, sweet potatoes, onions, etc
Ingredients
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Instructions
- Place the meat in a pot and cover with water —you want to make sure the pot is big enough that the whole meat is immersed in water. Bring the water to a boil, lower to a simmer and cook for 1 1/2-2 hours, until the meat can easily be pierced with a fork.
- Remove from the water and let cool.
- Once the meat has completely cooled, slice thinly across the grain and place into a baking dish.
- Whisk together all the sauce ingredients and pour over the meat. Arrange the rosemary springs on and around the meat.
- Cut up whichever vegetable you would like, I used colorful carrots, and place around the meat, making sure it gets covered in the sauce too.
- Cover with aluminum foil. You can either refrigerate overnight or bake right away. If baking right away, preheat the oven to 350 F.
- Bake covered for 30-40 minutes until bubbly and sticky.
