Apricot Glazed Corned Beef Recipe 415 Food

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.

APRICOT GLAZED CORNED BEEF

Steps:

• Place corned beef brisket in a Dutch oven. Add chopped celery and onion. Cover with water. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover and simmer for 2 hours for a 3 pound brisket, 2 and 1/2 hours for a 4 pound brisket.
• Five minutes before the end of cooking time for the meat, make the apricot glaze. Melt the butter over medium-low heat in a small saucepan. Add the brown sugar, apricot preserves, worcestershire sauce, dijon mustard, vinegar, and ground ginger. Stir over low heat until the sugar dissolves.
• Preheat the oven to 350 degrees F. When cooked, remove the meat from the pot. Discard the cooking liquid and vegetables.
• Place the cooked beef in a greased roasting pan. Brush the brisket with the apricot glaze.
• Bake, uncovered for 30 minutes in a 350 degree oven. Every 10 minutes reglaze the joint by spooning some of the glaze from the bottom of the pan over it.
• Once cooked, let the corned beef stand for 10 minutes before slicing.
• Serve with cabbage and potatoes.

CORNED BEEF WITH APRICOT DIJON GLAZE

Steps:

• If prepping the night before, use a sharp knife to carefully trim off the excess fat on the Corned Beef Brisket (1). Rinse beef under cold water. Place in a large container and cover with Ginger Ale (2 liter). Seal tightly and refrigerate overnight.
• The next day, remove the corned beef from the ginger ale and rinse with hot water.
• If prepping the day of: in a large heavy Dutch oven, place the trimmed corned beef and pour in enough ginger ale to cover the corned beef. Cover and bring to a boil; reduce heat to medium/low so that it will continue to simmer; cover and cook for 1 hour.
• Remove pan from stove, and remove corned beef to a large strainer; rinse with hot water.
• Preheat the oven to 300 degrees F (150 degrees C).
• In a large Dutch oven or slow cooker, add Olive Oil (2 tablespoon) and the Onion (2) on the bottom. Sprinkle Garlic (6 clove) on top of onions. Sprinkle with Brown Sugar (1 cup) and Whole Clove (8), Fresh Thyme (3 sprig), Bay Leaf (3) and Black Peppercorns (1 tablespoon). Place rinsed corned beef on top.
• Pour bottle of Guinness® Stout Beer (1 bottle) over meat and enough ginger ale to cover the meat halfway, fat side on top.
• If cooking in an oven, cover and bake in a 300 degrees F (150 degrees C) preheated oven for 1 hour per pound of corned beef.
• If cooking in a slow cooker, cook on high until the liquid begins to simmer, then reduce heat to low and continue cooking for 1 hour per pound of corned beef. With either method, do not touch or uncover during this cooking period.
• To prepare the apricot dijon glaze, combine Apricot Preserves (10 ounce), Dijon Mustard (2 tablespoon) and Brown Sugar (2 tablespoon) in a small saucepan and bring to a low simmer over medium heat, stirring constantly. Continue cooking and stirring for 3 minutes or until the mixture is blended and has thickened slightly. Remove from heat and set aside.
• Move corned beef to oven-safe pan that has been lined with non-stick foil, and cover the corned beef with foil. Reheat oven to 325 degrees F (160 degrees C).
• Brush corned beef with glaze, cover with non-stick foil and return to oven for 20-30 minutes, until the glaze begins to caramelize.
• Steam or roast Carrot (8) and Baby Red Potato (2 pound) while corned beef is glazing in oven. Pour melted Butter (to taste) over cooked veggies and sprinkle with Fresh Parsley (to taste).
• Remove corned beef from oven, cover with foil and let rest for 10 minutes before carving.
• Brush with additional glaze right before serving and garnish with additional fresh blackberries. I usually warm up the extra Apricot Dijon Glaze and serve it on the side as well.

CROCK POT ( OR OVEN ) APRICOT BEEF

Steps:

• Cut the beef into 2cm (1 3/4 inch) cubes and toss in seasoned flour to coat.
• Place in crockpot or slowcooker with the remaining ingredients.
• Cover and cook on low for 7 to 8 hours, or high for 4-5 hours until the meat is very tender.
• Serve with boiled rice and a green salad.
• TO COOK IN THE OVEN;- Place the flour coated beef in a casserole dish with the remaining ingredients, cover and cook in a moderately low oven, (160c/325f/gas 3) for 2 to 2 1/2 hours until tender.

CORNED BEEF WITH HOMEMADE GLAZE

Steps:

• Place sliced onion in large slow cooker, adding 1 cup of water.
• Sprinkle lemon pepper liberally over corned beef and place on top of onion.
• Cover and cook on low for 7-9 hours.
• Remove corned beef from slow cooker and place in ovenproof pan.
• Preheat oven to 375 degrees.
• Prepare glaze by combining all ingredients and spoon over corned beef.
• Bake for 30 minutes and baste occasionally with glaze.