Glazed Corned Beef

Name: Glazed Corned Beef
Prep time: 3 h
Cook time: 25 min
Total time: 3 h 25 min
Yield: 12 servings.
Ingredients: 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

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

Ingredients

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

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 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.

Originally published as Glazed Corned Beef in Taste of Home February/March 2002

Reviews

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Average Rating:

htimm

Apr 7, 2019

I was cooking my corn beef the usual way when I remembered I wanted to try the glazed way. After the corn beef was cooked I proceeded with putting it in the oven with the glaze. Wow is this delicious! We all really like this. It's so good and great in sandwiches leftover. I will always glaze my corn beef from here on out.
Carpe Diem Lise

Mar 10, 2019

I have been making this recipe for over 15 years since family and friends LOVE IT, including people who typically don't enjoy eating corned beef. I am frequently asked for the recipe since it's not your typical bland "boiled corned beef" type recipe. The tweaks I make are as follows: I rinse and boil the corned beef in water only using the spice packet that comes included inside the meat pouch. I don't add the onion or celery as shown in this recipe. I usually purchase at least 2 large corned beefs since they seem to shrink down tremendously, and we always want Reuben sandwiches the next day using the leftovers. After the corned beef is cooked through hours later, I remove it from the water onto a cutting board and GENTLY scrape away and discard all the excess fat. You know it’s fat because that is the soft and slightly slimy part. Yuck! When I'm cooking the glaze, I boil it in a small saucepan for about 10 minutes on low so it thickens up and caramelizes. (In the glaze recipe, you can substitute margarine for the butter if you like, even though it's not very healthy.) If I'm doubling or tripling the meat part of the recipe, I still make only 1 part of the glaze since that is PLENTY. The meat does need to be on a rack in the oven because you don't want it being submersed in the sauce getting mushier. I put the meat onto a cooling rack on top of a cookie sheet and brush the glaze on with a silicone basting brush intermittently several times for a few minutes like you would glaze BBQ ribs or chicken on the barbie. It's finished when the meat is hot again, and the sauce is stuck onto it as with a barbecue. For a great open-faced Reuben sandwich, toast some rye bread separately, then place a generous portion of corned beef, drained sauerkraut, thousand island/Russian dressing, and slices of Swiss cheese on top. Broil or bake in the oven till the cheese is melted. For a super-easy homemade thousand island dressing recipe, mix in a separate small bowl: 1 cup mayonnaise, 1/2 cup ketchup, 1 cup sweet pickle relish, 1 pinch salt, and 1 pinch ground black pepper until thoroughly combined.
Debra

Mar 21, 2018

This is an absolutely delicious recipe for corned beef. I was hoping to have some leftover for sandwiches, but that was not to be. It was easy to prepare and the glaze gave it a nice kick. Everyone loved it and kept coming back for more. Instead of ketchup, I used korean bbq sauce along with the rest of the ingredients in the recipe.
No_Time_To_Cook

Dec 31, 2017

Very Good... will make again!
seasons4

Mar 20, 2016

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!
Brossi

Oct 22, 2015

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.
Alicia1212

Mar 23, 2015

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.
manpabrown

Mar 17, 2015

The sauce is great ... I basted it over the top a few times during the 25 min in the oven
justine_elyse

Mar 17, 2015

My absolute favorite way to cook corned beef. Have been coming back to this recipe for years!!
DeKay81

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.