Taste of Home
Glazed Corned Beef
TOTAL TIME: Prep: 3 hours Bake: 25 min. + standing
YIELD: 8 servings.
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
Ingredients
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1 corned beef brisket with spice packet (3 to 4 pounds), trimmed
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1 medium onion, sliced
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1 celery rib, sliced
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1/4 cup butter, cubed
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1 cup packed brown sugar
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2/3 cup ketchup
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1/3 cup white vinegar
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2 tablespoons prepared mustard
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2 teaspoons prepared horseradish
Directions
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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.
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2.
Drain and discard liquid and vegetables. Place beef on a greased rack in a shallow roasting pan.
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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.
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4.
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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