Glazed Corned Beef

Carol Davis


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


☆☆☆☆☆ 0 votes

20 Min
4 Hr 20 Min


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  • 4 lb
    corned beef brisket*
  • 1 medium
    onion, quarted
  • 1 stalk(s)
  • 1
  • 1 clove
    garlic, quarted
  • 1
    bay leaf
  • 1/2 tsp
  • GLAZE:

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

How to Make Glazed Corned Beef


  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.

Printable Recipe Card

About Glazed Corned Beef

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

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