Guinness-Glazed Corned Beef

INGREDIENTS:

2 lbs cooked Corned Beef, cut in a slab
1 bottle Stonewall Kitchen Ginger Teriyaki Sauce
1 c. Guinness or other dark beer
1/4 tsp cayenne pepper

DIRECTIONS:

Shred corned beef into bite-sized pieces or cut into 1/4″ thick slices, according to your preference. Preheat oven to 450º.

In a medium saucepan over medium heat, cook down the beer until it reduces by half – about 8 – 10 minutes. Add the Teriyaki Sauce and bring back to a boil for 3-5 minutes.*

Toss shredded corned beef in glaze or spoon it over slices. Place corned beef in a single layer on a baking sheet sprayed with cooking spray and bake to 8-10 minutes until the glaze caramelizes.

*If a thicker glaze is desired, mix 2 t. cornstarch with 2 t. cold water. Add to boiling glaze and stir for 3-5 minutes.  Glaze can be made ahead and stored in refrigerator at this point.  Heat before using.

 

SHOPPING LIST:

From the Greater Gouda:

2 lbs cooked Corned Beef, cut in a slab
1 bottle Stonewall Kitchen Ginger Teriyaki Sauce

From Barley Hopsters:

1 can or bottle of Guinness or dark beer

Kitchen Staples:

Cayenne Pepper