Glazed Corned Beef Recipe
- 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.
Reviews for Glazed Corned Beef
"This was fabulous! Served it for St. Patrick's Day meal, and everyone raved about it. The corned beef was cooked in the crock pot on low for 6-7 hours and then I cooked potatoes, carrots, and cabbage in the liquid while the glazed meat was in the oven. Will definitely make this again!"
"Wonderful flavours! My new favourite corned beef recipe. There was way too much glaze so would halve amounts next time and reduce sugar further as was very sweet. I cooked the beef in the slow cooker for 8 hours then finished in oven as instructed, basting over the 25 minutes. We all gave this 10/10. Loved it. Thanks for a great recipe."
"I made this minus the horseradish because another reviewer stated it was good without it but my family disagreed. Nobody liked this at all. The cooking method was great but the glaze was all wrong. I cannot vouch for how it is with the horse radish though."
"The sauce is great ... I basted it over the top a few times during the 25 min in the oven"
"My absolute favorite way to cook corned beef. Have been coming back to this recipe for years!!"
"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."
"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."
"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."
"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."
"Perfect!!! Everyone raved!!!"
"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 !"
" 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. "
"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!"
"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."
"Years ago I made this recipe-it was great! I've been looking for the lost recipe ever since!"
"WOW! That's the 1st my wife said after taking a bite of this delicious brisket. Best ever, we have found a permanent recipe for our Corned beef. I used it to make Reuben sandwiches the following night much to my wife's delight. Thank you, Perlene for sharing this "DELICIOUS" recipe."
"This recipe was great!! I don't think I'll be waiting for March to make this again."