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Glazed Corned Beef Recipe

Glazed Corned Beef Recipe photo by Taste of Home

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This roasted corned beef brisket is a wonderful treat for St. Patrick's Day. The tangy sauce is a perfect complement. —Patricia Schmeling

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Glazed Corned Beef Recipe

Prep: 2-3/4 hours Bake: 25 min. + standing

Yield: 12 Servings

165 25 190

Ingredients

1 corned beef brisket with spice packet (3 pounds), trimmed
1 medium onion, sliced
1 celery rib, sliced
1/4 cup butter
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 rack in a shallow roasting pan; set aside.
In a 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.

TEST KITCHEN TIP Slice corned beef against the grain for the most tender slices of meat.

Originally published as Glazed Corned Beef in Test Kitchen Favorites 2004 , p82

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Glazed Corned Beef

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Reviewed on Mar. 17, 2013 by joy cooking

Used 2 3# briskets. 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 still would have been enough. It was excellent.

Reviewed on Mar. 13, 2012 by ronschief

I found this recipe in an old issue of TOH, (I save them all.) and it was a hit. My husband and I like it better then a roast. It is so tasty and tender. I have passed the recipe on to others. I did not use the horseradish though. I have stocked up on corned beef now just so we can have it year round!