Glazed Corned Beef with Lentils

Recipe View 3 hrs Prepare the Brisket: Tie pickling spice in a cheesecloth or use a spice bag. In a large, heavy-bottomed pot, combine water, brisket, onion, carrot, celery, garlic, and spice bag. Bring to a boil over high heat, then reduce heat to low, cover, and simmer gently for 3 hours. (3 hours)

Recipe View 5 mins Glaze the Brisket: Preheat oven to 350°F (175°C). Place a roasting rack in a baking pan. Carefully remove the brisket from the cooking liquid and place it on the rack, fat-side up. Reserve 3 cups of the cooking liquid for the lentils. In a small bowl, whisk together brown sugar, ginger, mustard, and honey. Generously spread the glaze over the top and sides of the brisket.

Recipe View 35 mins Bake the Brisket: Bake uncovered in the preheated oven for 30-40 minutes, or until the glaze is deeply caramelized and the internal temperature of the brisket reaches 203°F (95°C). (30-40 minutes)

Recipe View 35 mins Prepare the Lentils: While the brisket is baking, prepare the lentils. In a medium saucepan, combine the reserved 3 cups of brisket cooking liquid and chili sauce. Bring to a boil, then add the lentils. Return to a boil, reduce heat to low, and simmer for 30-40 minutes, or until the lentils are tender and have absorbed most of the liquid. (30-40 minutes)

Recipe View 13 mins Rest and Serve: Remove the brisket from the oven and let it rest for 10-15 minutes before slicing against the grain. Garnish the lentils with fresh parsley. Serve the sliced brisket with the lentils.