I serve this delicious entree each St. Patrick's Day, even though my family is Dutch, not Irish. The tender meat is topped with a simple, tangy glaze that is so tasty. Leftovers make excellent Reuben sandwiches. &mdash;Perlene Hoekema, Lynden, Washington

Glazed Corned Beef

corned beef brisket

onion,

celery rib, sliced

butter, cubed

brown sugar

ketchup

white vinegar

mustard

horseradish

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.

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.

I made this last year but forgot to write a review. Made it again today. Actually it will come out of the oven in 8 minutes and we are looking forward to having it again.  Yes, the recipe makes a lot of sauce but I freeze whatever is left plus extra meat after a second meal in a day or so. In a few months , we can have it again.

Don't worry about not being Irish to enjoy this great recipe.  It's not Irish anyway, it's a British concoction.  In Ireland not many will be eating Corned Beef but will be eating pot roast and Colcannon potatoes.  Even our beloved Guinness Stout is no longer an Irish company.  Yep, it is now owned by a British firm.  Will they never leave us alone?  hahaha  Enjoy and Happy St. Patrick's Day.

I have been making this recipe for over 15 years since family and friends LOVE IT, including people who typically don't enjoy eating corned beef.  I am frequently asked for the recipe since it's not your typical bland "boiled corned beef" type recipe.  The tweaks I make are as follows:  I rinse and boil the corned beef in water only using the spice packet that comes included inside the meat pouch.  I don't add the onion or celery as shown in this recipe.  I usually purchase at least 2 large corned beefs since they seem to shrink down tremendously, and we always want Reuben sandwiches the next day using the leftovers.  After the corned beef is cooked through hours later, I remove it from the water onto a cutting board and GENTLY scrape away and discard all the excess fat.  You know it’s fat because that is the soft and slightly slimy part.  Yuck!  When I'm cooking the glaze, I boil it in a small saucepan for about 10 minutes on low so it thickens up and caramelizes.  (In the glaze recipe, you can substitute margarine for the butter if you like, even though it's not very healthy.)  If I'm doubling or tripling the meat part of the recipe, I still make only 1 part of the glaze since that is PLENTY.  The meat does need to be on a rack in the oven because you don't want it being submersed in the sauce getting mushier.  I put the meat onto a cooling rack on top of a cookie sheet and brush the glaze on with a silicone basting brush intermittently several times for a few minutes like you would glaze BBQ ribs or chicken on the barbie.  It's finished when the meat is hot again, and the sauce is stuck onto it as with a barbecue.  For a great open-faced Reuben sandwich, toast some rye bread separately, then place a generous portion of corned beef, drained sauerkraut, thousand island/Russian dressing, and slices of Swiss cheese on top.  Broil or bake in the oven till the cheese is melted.  For a super-easy homemade thousand island dressing recipe, mix in a separate small bowl:  1 cup mayonnaise, 1/2 cup ketchup, 1 cup sweet pickle relish, 1 pinch salt, and 1 pinch ground black pepper until thoroughly combined.

I make mine the same way but add tons of cracked black pepper to the glaze and crack more black pepper over the top after glazing beef  adds another dimension in flavor. spectacular! Thanks

Wonderful flavours! My new favourite corned beef recipe. There was way too much glaze so would halve amounts next time and reduce sugar further as was very sweet. I cooked the beef in the slow cooker for 8 hours then finished in oven as instructed, basting over the 25 minutes. We all gave this 10/10. Loved it. Thanks for a great recipe.

BEST recipe ever IMHO.  My husband loves it!  Will always glaze/roast my boiled corned beef.

This was fabulous! Served it for St. Patrick's Day meal, and everyone raved about it. The corned beef was cooked in the crock pot on low for 6-7 hours and then I cooked potatoes, carrots, and cabbage in the liquid while the glazed meat was in the oven. Will definitely make this again!

My absolute favorite way to cook corned beef. Have been coming back to this recipe for years!!

Used 2 3# briskets.  Wasn't going to be home for several hours before dinner...instead of Dutch oven, I put in crock pot, covered with boiling water, high for 1 hr, then medium for 5 1/2 hr.   Then followed the rest of the recipe (except forgot to put vinegar in the glaze).  Way too much glaze - half recipe would have been enough.  It was excellent.

WOW!  This is excellent.  The glaze is the best.  I left out the horseradish, still good.  I'll be using the leftover glaze for something else.  Yummy recipe.

Best corned beef recipe we have ever had. This is how corned beef will be cooked in our home from now on.

Made this corn beef in the am and made the sandwiches from Taste of Home for dinner.  All was delish!!!!

This glaze is the best!  My family has expected me to make this dish every St Patrick's Day since the recipe was published 12 years ago.  I found that flat cut is the best cut of corned beef, point cut is too tough.

My son was not going to try this because corned beef sounded gross to him. I convinced him to try it and he loved it! My husband also loved it.

This has got to be the BEST corned beef brisket I have ever tasted.  Was looking for something different to serve for St Patricks day without the cabbage, and this is it! Served it with Smoky Greens (bacon,kale,chicken broth,etc) and everyone loved it.  The sauce is going to be our new glaze for everything. I followed the recipe and did not change anything. Perfect !

The sauce is great ... I basted it over the top a few times during the 25 min in the oven

I made this minus the horseradish because another reviewer stated it was good without it but my family disagreed. Nobody liked this at all. The cooking method was great but the glaze was all wrong. I cannot vouch for how it is with the horse radish though.

 I have since tried it with horseradish mustard!  It's about $2 cheaper then buying a jar of horseradish and added the same great taste.  Now you just add 4 Tbl of it instead of the seperate mustard and horseradish. 

I had never eaten corned beef brisket, much less prepared one, but last March I saw an inexpensive cut while grocery shopping and purchased it on impulse (a point cut, not flat).  While searching for a way to prepare it, I came across this recipe.  I was a little hesitant about the horseradish, but prepared it according to the recipe.  This was by far the most tender and flavorful meat I have ever prepared and leftovers were just as good!  I made it again in Dec. for company and was asked for the recipe.  I just bought another one and am anticipating making it!  It is so simple except for trimming the fat.  Any suggestions?  Thank you for sharing this delicious recipe!

This is an absolutely delicious recipe for corned beef. I was hoping to have some leftover for sandwiches, but that was not to be. It was easy to prepare and the glaze gave it a nice kick. Everyone loved it and kept coming back for more. Instead of ketchup, I used korean bbq sauce along with the rest of the ingredients in the recipe.

I make this every year on St. Patricks Day.  But have made the glaze and used it when I grill in place of bought sauce.  My husband and I have to stop ourselves from eating it all the first night.

I was cooking my corn beef the usual way when I remembered I wanted to try the glazed way.  After the corn beef was cooked I proceeded with putting it in the oven with the glaze.  Wow is this delicious!  We all really like this.  It's so good and great in sandwiches leftover.   I will always glaze my corn beef from here on out.

Years ago I made this recipe-it was great!  I've been looking for the lost recipe ever since!

glazed corned beef

Prep Time: 3 hours

Cook Time: 25 minutes

Total: 3 hours, 25 minutes

Servings: 8

Author : Taste of Home

Ingredients

Instructions

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