Also sweet and savory. Pomegranate juice is both sweet and tart but the sugar adds sweetness and the chili powder gives it zesty flavor. Ancho chili powder has minimal spice so don’t worry this is not spicy at all. In fact I like to add a little more heat, and add in a teaspoon of sriracha sauce.
3 – 5 pounds corned beef
1 8-ounce bottle pomegranate juice
1 cup sugar
2 teaspoons ancho chili powder
1 teaspoon allspice
Preheat oven to 325F.
Remove corned beef from plastic packing and place on a large sheet of heavy duty aluminum foil. Retain seasonings and as much liquid as there is and include with the meat. Wrap the corned beef tightly with heavy duty aluminum foil so no steam can escape, and the meat is fully enclosed. Put wrapped meat on a shallow baking sheet (like a jelly roll pan) and place on the middle rack of an oven.
Bake for approx. 2-1/2 hours.
While corned beef is cooking, make the glaze. Place the pomegranate juice and sugar into a saucepan and cook over high heat until reduced by half. Lower heat and add in chili powder and allspice. Bring to a bubble and remove from heat.
Remove meat from foil and place in a large roasting pan, reserving a little of the cooking juice to keep it moist. With a sharp knife make diagonal slits on top of the meat. Pour the glaze over the corned beef and brush over the top to cover icorned bee with glaze.
Increase oven to 350F and roast uncovered for approximately 20-30 minutes. Remove from oven and let rest for 10-15 min. Then slice against the grain. This is best sliced very thin.