Best 16 Glazed Corned Beef Recipes

GLAZED CORNED BEEF

Steps:

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

GLAZED CORNED BEEF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat a large pan with non-stick cooking spray. Place corned beef in dish and add water. Cover tightly with aluminum foil and bake for 2 hours; drain liquid.
• In a small bowl combine apricot preserves, brown sugar, and soy sauce. Spread the apricot mixture evenly over the corned beef.
• Bake uncovered at 350 degrees F (175 degrees C) 25 to 30 more minutes, or until the meat is tender; basting occasionally with pan drippings.
• Slice corned beef across grain and serve.

GLAZED CORNED BEEF DINNER

Steps:

• Place the potatoes, carrots and onion in a 5-qt. slow cooker. Cut brisket in half; place over vegetables. Add the water, orange peel and contents of spice packet. , Cover and cook on low for 8-9 hours or until meat and vegetables are tender. , Using a slotted spoon, transfer corned beef and vegetables to a 13-in. x 9-in. baking dish. Discard orange peel. , Combine the orange juice concentrate, honey and mustard; pour over meat. Bake, uncovered, at 375° for 15-20 minutes, basting occasionally.

GLAZED CORNED BEEF BRISKET

Steps:

• 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. Drain and discard liquid and vegetables. Place beef on a rack in a shallow roasting pan; set aside., In a saucepan, melt butter over medium heat. Stir in the remaining ingredients. Cook and stir until sugar is dissolved. Brush over beef. Bake, uncovered, at 350° for 25 minutes. Let stand for 10 minutes before slicing.

GLAZED CORNED BEEF WITH LENTILS

Steps:

• Tie pickling spice in a square of cheesecloth. In a large stew pot, combine water, brisket, whole vegetables, garlic, and pickling spices. Bring to a boil, reduce heat, and simmer for 3 hours.
• Place a cooking rack in a shallow baking dish or pan. Remove brisket from cooking liquid, and place fat side up on rack. Reserve cooking liquid. Mix together brown sugar, ginger, mustard, and honey. Spoon glaze over meat.
• Bake, uncovered, in a preheated oven at 350 degrees F (175 degrees C) for 30 to 40 minutes.
• Meanwhile, prepare the lentils. In a medium saucepan, combine 3 cups cooking liquid from the brisket, and chili sauce. Bring to a boil. Add lentils, return to a boil, and reduce heat to simmer. Continue cooking for 30 to 40 minutes, or until lentils are tender. Sprinkle with parsley, and serve with brisket.

MUSTARD GLAZED CORNED BEEF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the corned beef brisket into a Dutch oven, and season with pickling spice. Fill with enough water to cover the roast, and place the lid on.
• Bake for 2 1/2 hours in the preheated oven. Then, remove it from the Dutch oven and place on a broiler pan. Preheat the oven's broiler.
• While the meat is roasting, mix together the corn syrup and mustard in a small saucepan. Bring to a boil, and cook over medium heat until slightly thickened, about 5 minutes.
• Spread the mustard glaze over the roast, and broil for 5 to 7 minutes, until the glaze is shiny.

GLAZED CORNED BEEF SANDWICHES

Steps:

• Place corned beef with seasoning packet in a Dutch oven, cover with water. Add seasonings and bring to a boil. Reduce heat; cover and simmer for 4 to 4-1/4 hours or until meat is tender. Drain, discarding juices; blot brisket dry. , In a small bowl, combine glaze ingredients. Rub onto top of warm meat. Grill or broil for 5- 10 minutes on each side until glazed. Slice meat and serve warm or chilled on buns.

HONEY MUSTARD GLAZED CORNED BEEF AND CABBAGE RECIPE - (4.7/5)

Steps:

• 1. Place the corned beef along with the spices into a large pan and cover with water. 2. Bring to a boil, reduce the heat and simmer, covered, until fork tender, about 1 hour per pound. 3. Remove the beef from the water and pat dry, leaving the water in the pan. 4. Mix the honey and mustard and brush onto the top of the beef. 5. Sprinkle the brown sugar over the beef. 6. Bake in a preheated 400F oven for 20-30 minutes bringing it to broil for the last few minutes to caramelize the glaze. 7. Meanwhile, place the vegetables in the pan with water and simmer until tender, about 20-30 minutes. 8. Slice the the beef again the grain and serve with the vegetables.

GLAZED CORNED BEEF (SILVER PALATE)

Steps:

• Place corned beef in large pot and cover with boiling water.
• Bring back to boil, lower heat, cover partially, and simmer as slowly as possible for about 3 hours, or until very tender when tested with a fork.
• Preheat oven to 350°F
• Mix marmalade, mustard and sugar in a bowl until well combined.
• When meat is done, remove from pot and drain.
• Place meat in ovenproof dish and pour marmalade mixture over, coating thoroughly.
• Bake for 30 minutes, or until glaze is crisp and brown. (Mine had to go a few minutes more for the crispy coating -- worth it!).
• Serve hot or at room temperature.

GLAZED CORNED BEEF BRISKET & VEGGIES

Steps:

• Slow boil Corn Beef Brisket about 3 hours or until fork tender along with spices that come normally packaged with the Corn Beef.
• Remove the cooked Brisket and place it in a shallow baking dish lined with tin foil, fatty side up.
• Score the fatty side of the Corn Beef.
• In a small bowl mix all the glaze ingredients together and spread on the scored Brisket.
• Bake in hot oven 400 degrees approx 45 minutes or until the glaze bubbling has almost stopped.
• In the mean time get a head start on the veggies.
• The cabbage and carrots cooked in slow boiling water until firm tender.
• The potato's and onions are placed on a cookie sheet lined with tin foil.
• Bake potato's and onions in hot oven 400 degrees 35 minutes, or until potatos and onions are fork tender.
• Season potato's and onions with kosher salt or seasoning salt and pepper while hot.
• Butter the hot cabbage and carrots if you wish.
• Suggestion.
• Arranged on a large platter with all the veggies surrounding the hot sliced Corn Beef, this always looks so appetizing-- ENJOY!

APRICOT GLAZED CORNED BEEF RECIPE - (4.1/5)

Steps:

• Directions for Stovetop: Mix the water, sugar, vinegar and garlic in a large pot. Add the corned beef along with the pickling spices and bring to a boil. Reduce the heat to medium-low and simmer, covered until the meat is tender, about 1 hour per pound. Mix the the apricot preserves, brown sugar and mustards in a bowl. Place the beef in a baking pan and cover in the apricot glaze. Bake in a preheated 350F oven until the glaze is bubbling. Let it rest for 10 minutes, slice and serve with the remaining apricot glaze. Directions for Slow Cooker: Mix the water, sugar, vinegar and garlic in the slow cooker pot. Add the corned beef along with the pickling spices and cook on low for 8 hours. Mix the the apricot preserves, brown sugar and mustards in a bowl. Place the beef in a baking pan and cover in the 1/2 of the apricot glaze. Bake in a preheated 350F oven until the glaze is bubbling. Let it rest for 10 minutes, slice and serve with the remaining apricot glaze.

ORANGE GLAZED CORNED BEEF

Steps:

• Bring brisket to a boil, adding the seasoning package and pickling spice, simmer for about 40 minutes per pound.
• Remove brisket from water, reserving the liquid, and place on a broiler pan. Cover with foil as you make the sauce and cook the vegetables.
• In a small sauce pan, add the frozen orange juice concentrate, orange marmalade, dijon mustard, brown sugar, and tabasco sauce (this helps in cutting the sweet of the orange juice and marmalade). Stir over medium heat until the marmalade and juice concentrante melts and the sauce begins to thicken.
• Add the cabbage and potatoes to the water used to cook the brisket and bring back to a boil, simmer just until the cabbage and potatoes are fork tender. Add the celery and 1/4 of the onion.
• In a seperate sauce pan, cook the rest of the onion and carrots in a small about of water, adding salt if you wish.
• Score the top of the brisket with a criss-cross pattern several times, about 1/2 inch deep. Spoon the sauce over the corned beef and place under the broiler until the sauce bubbles, about 7 to 10 minutes,.
• Add the half of the remaining sauce to the carrot and onion, toss to cover, and continue to cook over low heat while the brisket glazes.
• Cut the brisket against the grain. Drain cabbage, potatoes, celery and onions, arrange on a platter. Place brisket slices on top of veggies, garnish with carrot and onion, with the remaining sauce for dipping!

GLAZED CORNED BEEF & CABBAGE N IRISH STOUT BEER

Steps:

• 1. This is the large pot I used to cook the corned beef briskets in. The formula for cooking corned beef briskets is usually between 50 minutes to 1 hour per pound. But if you are cooking 6 1/2 pounds as I did today, use the time for the largest piece of meat, NOT the combined total for the weight of the meat. These 2 pieces cooked in about 3 hours, on SIMMER, AFTER THE WATER CAME TO A BOIL.
• 2. Add briskets to a large pot, then add contents of spice packet.
• 3. Cover briskets completely with water.
• 4. Add the beer if using. Turn the fire to medium high, and then bring to a boil.
• 5. When it comes to a boil, skim foam from top of water. Then lower heat and allow meat to simmer for about 50 minutes to 1 hour per pound for the weight of the largest brisket if cooking more than one. Or cook until meat has reached desired tenderness.
• 6. When cook time has elapsed, remove briskets from pot and place on a rack in a large roasting pan, PRE-HEAT OVEN TO 350 DEGREES F. Prepare glaze, by combining all the glaze ingredients in a small saucepan. Bring to a simmer until butter has melted, then brush on top of briskets every 10 minutes, for a total of about 3 times. Cook for 25 to 30 minutes.
• 7. When glaze has set, remove from oven and let set for about 10 minutes before slicing to serve. You will have some glaze left over. Can serve on the side with the corned beef and can also be used on a ham.
• 8. While corned beef is baking in oven cook the remaining vegetables. Add onions, garlic potatoes & carrots to the pot the briskets were cooked in and cook for 10 minutes. Then add the cabbage wedges and continue to cook for 20 to 25 minutes longer or until all the veggies are tender.
• 9. Blanch or microwave large outer cabbage leaves for about 5 to 6 minutes. Wash first and allow a little water to stay on the leaves, place in a covered bowl, and cook in microwave till bright green. Then line large platter with the leaves cutting in half if need be, then retrieve the veggies from the pot with a large slotted spoon, and place in platter, sprinkle with chopped green onions or chopped chive, garnish with bell pepper strips if desired.
• 10. Slice corned beef brisket with electric knife and arrange on top of veggies before taking to table.
• 11. Place on table and allow guest to help themselves.
• 12. This is the platter that I made and gave to the neighbors, they LOVED IT & I love sharing it with them.

SHEILA'S FAMOUS MUSTARD-GLAZED CORNED BEEF AND CABBAGE

Steps:

• Day 1: Add corned beef brisket to a kettle or stockpot that is large enough to hold it. Pour in both bottles of porter or stout, the add enough water to cover the beef entirely. Add onions, bay leaves, salt, peppercorns, garlic and cloves. Over high heat, bring to a boil, the reduce heat to a simmer and cover. Simmer for about 4 hours, until beef is fork-tender. Remove from stove and let cool, then refrigerate overnight.
• Day 2: Remove corned beef from liquid, wrap tightly in aluminum foil and refrigerate overnight. Strain liquid from kettle to remove solids, then heat over medium-high heat until liquid comes to a boil. Add cabbage, potatoes, carrots (and/or parsnips, and rutabaga (or yellow turnip). When liquid is simmering, cover and simmer for about 30 minutes or until vegetables are just crisp-tender. Remove from stove and let cool, then refrigerate overnight.
• Day 3: Remove corned beef from refrigerator, unwrap, and carefully trim off any excess fat. Allow to sit out at room temperature while finishing vegetables and glaze. Reheat vegetables over low heat (so as not to overcook them). In a small saucepan, combine corn syrup and mustard. Bring mixture to a boil over medium heat, stirring constantly with a wooden spoon. Reduce heat to low and simmer uncovered for about 10 minutes, stirring occasionally. Remove from heat and let cool slightly. Preheat broiler and place rack to top of pan will be 5-6 inches from heat source. Place corned beef on broiler pan rack and brush with some of the glaze. Broil corned beef for 8-10 minutes, brushing top and sides frequently with remaining glaze. Remove from broiler and cool for about 5 minutes, then slice against the grain (at a diagonal). Using slotted spoon, remove vegetables from kettle and serve with corned beef, spooning on some vegetable cooking liquid, if desired.

APPLE GLAZED CORNED BEEF

Steps:

• Place whole pieces of corned beef in steam-jacketed kettle or stock pot; cover with water.
• Bring to a boil.
• Cover, reduce heat and simmer about 5 hours.
• Internal temperature of corned beef should read 180 to 200 degrees F.
• During cooking period, remove scum that rises to the surface.
• Remove cooked corned beef from juice and place in roasting pans (18 by 24-inches).
• Combine apple juice, soy sauce, Worcestershire sauce, vinegar, mustard and brown sugar.
• Pour equal amounts over meat in roasting pans.
• Place in 350F oven and bake 1 hour, basting every 15 minutes.
• NOTE: 1. After 3 hours cooking, test each piece of meat with a fork to determine the tenderness.
• 2. Because the grain of brisket runs in many directions, turn the piece of meat while carving to insure cutting across the grain.

BROWN SUGAR AND MUSTARD GLAZED CORNED BEEF RECIPE - (3.9/5)

Steps:

• Rinse off the brisket under running water. Trim off excess fat. Place brisket in large stock pot (or crock pot, if desired) and cover with water. At this point you may use the seasoning packet that came with the corned beef. Bring to a boil, then lower the heat to simmer. Cook for about 3 hours until very tender (skimming fat as necessary). (If using a crock pot, cook on high for about 1 hour, then reduce heat to low and simmer until meat is tender.) Add more water if needed to keep covered. Preheat oven to 325ºF. In a sauce pan, combine the brown sugar and 1/2 cup water. Bring to a simmer over medium-high heat. After about 5 minutes, stir in mustard. Continue simmering another 2 to 3 minutes. Place the brisket on a rack in a roaster. Thinly coat meat with glaze. Put in oven and bake for 30 minutes, reglazing every 10 minutes. Remove from oven and let rest at least 15 minutes. Slice thin to serve.