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Glazed Corned Beef

 Glazed Corned Beef
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
12 ServingsPrep: 3 hours Bake: 25 min. + standing


  • 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


  • 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.