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Glazed Corned Beef Recipe

Glazed Corned Beef Recipe photo by Taste of Home

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I serve this delicious entree each St. Patrick's Day, even though my family is Dutch, not Irish. The meat is so tender and tasty topped with a simple tangy glaze. Leftovers make excellent Reuben sandwiches. -Perlene Hoekema, Lynden, Washington

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Glazed Corned Beef Recipe

Prep: 3 hours Bake: 25 min. + standing

Yield: 12 Servings

180 25 205

Ingredients

1 corned beef brisket with spice packet (3 to 4 pounds), trimmed
1 medium onion, sliced
1 celery rib, sliced
1/4 cup butter, cubed
1 cup packed brown sugar
2/3 cup ketchup
1/3 cup white vinegar
2 tablespoons prepared mustard
2 teaspoons prepared horseradish

Directions

Place corned beef and contents of seasoning packet in a Dutch oven; cover with water. Add onion and celery; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender.
Drain and discard liquid and vegetables. Place beef on a greased rack in a shallow roasting pan; set aside.
In a small saucepan, melt butter over medium heat. Stir in the remaining ingredients. Cook and stir until sugar is dissolved. Brush over beef.
Bake, uncovered, at 350° for 25 minutes. Let stand for 10 minutes before slicing. Yield: 12 servings.

Originally published as Glazed Corned Beef in Taste of Home February/March 2002, p33

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Reviews for Glazed Corned Beef

Glazed Corned Beef

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Reviewed on Mar. 17, 2013 by MurfV

Best corned beef recipe we have ever had. This is how corned beef will be cooked in our home from now on.

Reviewed on Mar. 17, 2013 by TheDix

WOW! This is excellent. The glaze is the best. I left out the horseradish, still good. I'll be using the leftover glaze for something else. Yummy recipe.

Reviewed on Mar. 17, 2013 by joy cooking

Used 2 3# briskets. Wasn't going to be home for several hours before dinner...instead of Dutch oven, I put in crock pot, covered with boiling water, high for 1 hr, then medium for 5 1/2 hr. Then followed the rest of the recipe (except forgot to put vinegar in the glaze). Way too much glaze - half recipe would have been enough. It was excellent.

Reviewed on Mar. 17, 2013 by Ziva28

Perfect!!! Everyone raved!!!

Reviewed on Mar. 11, 2013 by sockmonkeyangel

This has got to be the BEST corned beef brisket I have ever tasted. Was looking for something different to serve for St Patricks day without the cabbage, and this is it! Served it with Smoky Greens (bacon,kale,chicken broth,etc) and everyone loved it. The sauce is going to be our new glaze for everything. I followed the recipe and did not change anything. Perfect !

Reviewed on Apr. 22, 2011 by dotchi

My entire family loves the way this corned beef comes out. We end up making it for more than just St. Patrick's day. The sauce is also great on ham.

Reviewed on Apr. 04, 2011 by lauralichy

I have since tried it with horseradish mustard! It's about $2 cheaper then buying a jar of horseradish and added the same great taste. Now you just add 4 Tbl of it instead of the seperate mustard and horseradish.

Reviewed on Mar. 19, 2011 by alshissler

I had never eaten corned beef brisket, much less prepared one, but last March I saw an inexpensive cut while grocery shopping and purchased it on impulse (a point cut, not flat). While searching for a way to prepare it, I came across this recipe. I was a little hesitant about the horseradish, but prepared it according to the recipe. This was by far the most tender and flavorful meat I have ever prepared and leftovers were just as good! I made it again in Dec. for company and was asked for the recipe. I just bought another one and am anticipating making it! It is so simple except for trimming the fat. Any suggestions? Thank you for sharing this delicious recipe!

Reviewed on Feb. 14, 2011 by Suzdye

I make this every year on St. Patricks Day. But have made the glaze and used it when I grill in place of bought sauce. My husband and I have to stop ourselves from eating it all the first night.

Reviewed on Dec. 06, 2010 by CharHard08

Years ago I made this recipe-it was great! I've been looking for the lost recipe ever since!

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