Glazed Corned Beef
This Glazed Corned Beef recipe features succulent meat glazed with a sweet and tangy mixture, perfect for a festive dinner or a comforting family meal. The glaze adds a delightful depth of flavor that enhances the classic corned beef taste.
Equipment
- 1 Large pot or Dutch oven
- 1 Baking dish
- 1 Small bowl
- 1 Whisk
- 1 Meat thermometer
- 1 Basting brush
Ingredients
- 3-4 pounds corned beef brisket
- 1 large onion, quartered
- 4 cloves garlic, minced
- 2 carrots chopped
- 4 cups water
- 1 cup brown sugar
- ½ cup Dijon mustard
- ¼ cup apple cider vinegar
- 1 teaspoon black pepper
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
Instructions
- Place the corned beef brisket in a large pot or Dutch oven. Add the quartered onion, minced garlic, chopped carrots, and water. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low. Cover and simmer for about 3 hours, or until the corned beef is tender (internal temperature should reach 190°F).
- Preheat the oven to 350°F (175°C).
- Carefully remove the corned beef from the pot and place it in a baking dish. Let it rest for about 10 minutes before slicing.
- In a small bowl, whisk together the brown sugar, Dijon mustard, apple cider vinegar, black pepper, ground ginger, and ground cloves to create the glaze.
- Brush the glaze generously over the corned beef. If there’s any glaze leftover, reserve it for serving.
- Bake the glazed corned beef in the preheated oven for 25-30 minutes, or until the glaze is caramelized and bubbly.
- Remove from the oven and let rest for 5 minutes. Slice against the grain and serve with any remaining glaze.
Notes
Serve with classic sides like cabbage, potatoes, or a fresh green salad.
Leftover corned beef is excellent for sandwiches or in hash.
For a spicier kick, feel free to add a pinch of cayenne pepper to the glaze.