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Glazed Corned Beef Brisket

 Glazed Corned Beef Brisket
This roasted corned beef brisket is a wonderful treat for St. Patrick's Day. The tangy sauce is a perfect complement. —Patricia Schmeling
12 ServingsPrep: 2-3/4 hours Bake: 25 min. + standing


  • 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


  • 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.