3 – 5 pounds corned beef
1 16-ounce bottle root beer
1 cinnamon stick
1 2-inch piece ginger, peeled and sliced
1/2 cup molasses
1/2 cup brown sugar
1 teaspoon salt
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 hrs.
While the meat is cooking, make the glaze. Place the root beer, cinnamon stick and ginger into a small sauce pan and cook over high heat until root beer is reduced by half, about 10 minutes. Lower the heat and add molasses and brown sugar. Cook a few minutes more until thick and syrupy. Remove ginger.
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.