Glazed Corned Beef

Carol Davis

By
@FadingParadise

This is the best corned beef I've ever had. I usually serve it with rice and glazed carrots. Leftovers make an excellent hash.


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Rating:

Comments:

Serves:

10-12

Prep:

20 Min

Cook:

4 Hr 20 Min

Method:

Roast

Ingredients

4 lb
corned beef brisket*
1 medium
onion, quarted
1 stalk(s)
celery
1
carrot
1 clove
garlic, quarted
1
bay leaf
1/2 tsp
rosemary

GLAZE:

1/3 c
ketchup
2 Tbsp
red wine vinegar
2 Tbsp
honey
2 Tbsp
mint jelly
1 Tbsp
butter or margarine
1 Tbsp
yellow mustard

Directions Step-By-Step

1
About 5 hours before serving: In 5-quart saucepot over high heat, heat to boiling first 7 ingredients and enough hot water to cover. Reduce heat to low; cover and simmer 3 1/2 to 4 hours until meat is fork-tendered.
2
Meanwhile, preheat over to 325. For glaze, in small saucepan over medium-high heat, heat remaining ingredients to boiling, stirring constantly. Place meat on rack in open roasting pan. Spoon some glaze over meat and bake 20 minutes, basting occasionally, until well glazed.
3
* To use oven-roasted corned-beef brisket: Roast meat as label directs. Prepare glaze as above; spoon over meat during last 30 minutes of roasting, basting occasionally.

About this Recipe

Course/Dish: Roasts
Main Ingredient: Beef
Regional Style: American