Instructions

1. Follow the recipe for our Crock Pot Corned Beef. You can omit the vegetables if you like, or serve them on the side of this corned beef recipe.
2. When the corned beef is done, let it cool and shred it into bite sized pieces. You can also do this the day before, but the the meat will shred easier when it’s warm so shred it first and then store it in the refrigerator for when you need it.
3. Preheat the broiler.
4. In a medium saucepan, heat the oil over medium heat and then add in the minced garlic. Cook for 30 seconds, while stirring. Carefully pour in the beer, stir and bring to a simmer. Let the beer reduce for 5 minutes.
5. Add in the rest of the ingredients for the glaze, except for the cornstarch mixture, and then bring back to a boil. Once the glaze comes to a boil pour in the cornstarch mixture and whisk. Bring the glaze back to a boil again and then cook for 2-3 minutes until the glaze thickens.
6. Place the shredded corned beef on a sheet pan. Pour 3/4 cup of the glaze over the corned beef and toss. You can add more glaze if you think it needs it, but not too much or it won’t caramelize in the oven.
7. Place the corned beef under the broiler and cook for about 5 minutes until the edges get crispy and the glaze is sticky.