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Glazed Corned Beef

I serve this delicious entree each St. Patrick's Day, even though my family is Dutch, not Irish. The tender meat is topped with a simple, tangy glaze that is so tasty. Leftovers make excellent Reuben sandwiches. —Perlene Hoekema, Lynden, Washington
  • Total Time
    Prep: 3 hours Bake: 25 min. + standing
  • Makes
    8 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


  • 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.
Nutrition Facts
3 ounces cooked beef: 484 calories, 29g fat (11g saturated fat), 132mg cholesterol, 1708mg sodium, 35g carbohydrate (33g sugars, 1g fiber), 22g protein.

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  • connie922
    Nov 28, 2020

    I agree... BEST corned beef recipe ever! I cook it longer - at least 5 hours so it falls apart. Glaze is excellent and adds a new twist. I add cabbage and carrots 45 minutes b4 beef is done. Love this recipe!

  • jijo2325
    May 5, 2020

    BEST recipe ever IMHO. My husband loves it! Will always glaze/roast my boiled corned beef.

  • amygattuso
    Mar 19, 2020

    I don’t normally love corned beef . This was tasty and we made Reubens 2 days later

  • Plewispa
    Mar 18, 2020

    So yummy, and good. My husband had more than just 2nds! I did reduce the sauce to make it thicker. I will make this again, and invite guests over too.

  • rebelwithoutaclue
    Mar 10, 2020

    Don't worry about not being Irish to enjoy this great recipe. It's not Irish anyway, it's a British concoction. In Ireland not many will be eating Corned Beef but will be eating pot roast and Colcannon potatoes. Even our beloved Guinness Stout is no longer an Irish company. Yep, it is now owned by a British firm. Will they never leave us alone? hahaha Enjoy and Happy St. Patrick's Day.

  • lin
    Mar 8, 2020

    I make mine the same way but add tons of cracked black pepper to the glaze and crack more black pepper over the top after glazing beef adds another dimension in flavor. spectacular! Thanks

  • 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!