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Glazed Corned Beef Recipe
Glazed Corned Beef Recipe photo by Taste of Home

Glazed Corned Beef Recipe

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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
TOTAL TIME: Prep: 3 hours Bake: 25 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 3 hours Bake: 25 min. + standing
MAKES: 12 servings


  • 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


  1. 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.
  2. Drain and discard liquid and vegetables. Place beef on a greased rack in a shallow roasting pan; set aside.
  3. In a small saucepan, melt butter over medium heat. Stir in the remaining ingredients. Cook and stir until sugar is dissolved. Brush over beef.
  4. 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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Reviewed Nov. 6, 2014

"My son was not going to try this because corned beef sounded gross to him. I convinced him to try it and he loved it! My husband also loved it."

Reviewed Apr. 7, 2014

"This glaze is the best! My family has expected me to make this dish every St Patrick's Day since the recipe was published 12 years ago. I found that flat cut is the best cut of corned beef, point cut is too tough."

Reviewed Mar. 15, 2014

"Made this corn beef in the am and made the sandwiches from Taste of Home for dinner. All was delish!!!!"

Reviewed Mar. 17, 2013

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

Reviewed Mar. 17, 2013

"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."

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