Glazed Corned Beef
This glazed corned beef recipe provides a perfect balance of savory and sweet flavors. The tender meat is enhanced by a caramelized glaze that makes it a delightful dish for any occasion.
Equipment
- 1 large pot or Dutch oven
- 1 whisk
- 1 basting brush
- 1 baking dish
- 1 meat thermometer
- 1 aluminum foil
Ingredients
- 3 lbs corned beef brisket
- 2 cups water
- ½ cup brown sugar
- ¼ cup Dijon mustard
- ¼ cup apple cider vinegar
- 1 teaspoon ground black pepper
- 1 teaspoon ground ginger
- ½ teaspoon cloves
- ½ teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- Rinse the corned beef brisket under cold water to remove excess salt. Place it in a large pot or Dutch oven and add 2 cups of water.
- Bring the water to a boil over medium heat, then reduce the heat to low, cover, and simmer for 2 ½ to 3 hours until the meat is tender.
- While the brisket cooks, prepare the glaze by whisking together brown sugar, Dijon mustard, apple cider vinegar, black pepper, ground ginger, cloves, and cinnamon until well combined.
- Once the corned beef is tender, remove it from the pot and let it rest for about 10 minutes. Then, slice the beef against the grain into ¼-inch thick slices.
- Place the sliced corned beef in a baking dish and brush generously with the glaze. Reserve some glaze for serving.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the glaze is caramelized and bubbly.
- Serve the glazed corned beef warm with extra glaze on the side.
Notes
For added flavor, you can include vegetables like carrots and potatoes in the pot while the corned beef simmers. Make sure to use a meat thermometer; the internal temperature should reach at least 145°F (63°C) for safety. Leftover glazed corned beef can be stored in the refrigerator for up to 3 days.