Glazed Corned Beef

grace jenkins


This is a wonderful dish on St. Patricks Day, plus any leftover meat makes GREAT Reuben sandwiches. The meat is so tender and delicious your family will rave like mine does!!!!

Blue Ribbon Recipe

If you want a new twist on a classic corned beef recipe, this is it. Boiling the meat in the classic spices and vegetables gives the flavor you'd expect and makes the corned beef very tender. The glaze is the magic part. It's tangy, slightly sweet and has a slight bite. It caramelizes on the outside of the meat to form a crust. Your family is going to love this corned beef recipe on St. Patrick's Day. The Test Kitchen


★★★★★ 2 votes

12 servings.
2 Hr 30 Min
25 Min
Stove Top


  • 3-4 lb
    corned beef brisket (trimmed)
  • 1 medium
    onion, sliced
  • 1
    celery rib, sliced
  • 1/4 c
    butter, cubed
  • 1 c
    packed, brown sugar
  • 2/3 c
  • 1/3 c
    white vinegar
  • 2 Tbsp
    prepared mustard
  • 2 tsp
    prepared horseradish

How to Make Glazed Corned Beef


  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.
  2. Drain. Discard liquid and vegetables. Place beef on a greased rack in a shallow roasting pan; set aside.
  3. In a small saucepan, melt butter over medium heat. Stir in the remaining ingredients. Cook and stir until sugar is dissolved.
  4. Brush over beef.
  5. Bake, uncovered, at 350 for 25 minutes.
  6. Let stand for 10 minutes before slicing. Yield 12 servings.

Printable Recipe Card

About Glazed Corned Beef

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Collection: St. Patrick's Day

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