Glazed Corned Beef with Lentils

01Method

1. 1

   Bundle the pickling spice in a piece of cheesecloth and tie it closed. Place the brisket, whole vegetables, garlic, and the spice bundle into a large pot with water. Bring to a boil, then lower the heat and let it simmer for 3 hours.

2. 2

   Set a wire rack inside a shallow roasting pan. Lift the brisket out of the cooking liquid and place it fat-side up on the rack. Reserve the braising liquid. Whisk together the brown sugar, ginger, mustard, and honey, then spoon this glaze evenly over the meat.

3. 3

   Roast uncovered in an oven preheated to 350°F (175°C) for 30 to 40 minutes.

4. 4

   While the beef roasts, ladle some of the reserved cooking liquid into a medium saucepan, add the chile sauce, and bring to a boil. Stir in the lentils, return to a boil, then reduce to a simmer and cook for 30 to 40 minutes until the lentils are tender. Scatter parsley over the lentils and serve alongside the glazed brisket.