glazed corned beef
This is the best corned beef I've ever had. I usually serve it with rice and glazed carrots. Leftovers make an excellent hash.
prep time
20 Min
cook time
4 Hr 20 Min
method
Roast
yield
10-12 serving(s)
Ingredients
- 4 pounds corned beef brisket*
- 1 medium onion, quarted
- 1 stalk celery
- 1 - carrot
- 1 clove garlic, quarted
- 1 - bay leaf
- 1/2 teaspoon rosemary
- GLAZE:
- 1/3 cup ketchup
- 2 tablespoons red wine vinegar
- 2 tablespoons honey
- 2 tablespoons mint jelly
- 1 tablespoon butter or margarine
- 1 tablespoon yellow mustard
How To Make glazed corned beef
-
Step 1About 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. Meanwhile, preheat oven to 325.
-
Step 2For 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.
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