APRICOT GLAZED CORNED BEEF
Tender corned beef with a delicious apricot glaze for extra flavor.
Provided by Irish American Mom
Categories Main Course
Time 3h15m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 60 g, Calories 526 kcal, Carbohydrate 22 g, Protein 26 g, Fat 37 g, SaturatedFat 15 g, Cholesterol 122 mg, Sodium 2399 mg, Fiber 1 g, Sugar 16 g
APRICOT GLAZED CORNED BEEF~ROBYNNE
If you want to try something different for St. Patrick's Day this flavorful alternative is a must try. I have a new reason to stock up when corned beef in on sale :) Options for cooking beef: Follow the recipe instructions, boil corned beef with season packet as directed on package or if you prefer to cook in slow cooker and...
Provided by Robynne Glenn
Categories Other Sauces
Time 3h15m
Number Of Ingredients 5
Steps:
- 1. 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 2-2 1/2 hours or until tender; 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.
CORNED BEEF WITH APRICOT DIJON GLAZE
With a sweet and savory glaze, this rich and flavorful Corned Beef with Apricot Dijon Glaze is so easy to make! My secret? Tender corned beef is simmered in ginger ale before cooking to remove the excess saltiness, and then slowly simmered in Guinness Stout, more ginger ale and tender onions and spices to create the most flavorful corned beef ever. So moist and tender that it just pulls apart with your fork. Perfect for a St. Patrick's Day celebration or a cold winter night!
Provided by Snowflakes & Coffeecakes
Categories Weeknight Dinners Make Ahead Shellfish-Free Overnight Full Meal Weekend Project Egg-Free Soy-Free Intermediate Entertaining Fall Winter Slow Cooker Fish-Free Peanut-Free Tree Nut-Free Tomato-Free Oven Stove
Time 5h35m
Yield 12
Number Of Ingredients 18
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.
Nutrition Facts : Calories 50 calories, Protein 1.9 g, Fat 1.9 g, Carbohydrate 6.1 g, Fiber 0.2 g, Sodium 130.9 mg, SaturatedFat 0.7 g, Cholesterol 6.7 mg, Sugar 4.3 g, TransFat 0 g, UnsaturatedFat 0.2 g
APRICOT GLAZED CORNED BEEF RECIPE - (4.1/5)
Provided by hlovell
Number Of Ingredients 9
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.
APRICOT-GLAZED PORK CHOPS
This is a great recipe given to me by a close friend who never has enough time to cook for her family. It's quick and easy to prepare and cook, allowing you to have a yummy dinner on the table in no time. The sauce goes very well with a side of rice, too. Enjoy!
Provided by EV9/24/06
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Mix the apricot preserves, wine, and ground ginger together in a small bowl; set aside.
- Season the pork chops with salt and pepper. Heat the olive oil in a skillet over medium high heat. Add the pork chops and cook until brown on each side, and no longer pink in the center, about 4 minutes per side. Remove chops from the skillet. Reduce heat to medium low. Using the same skillet, pour in the apricot preserves mixture and simmer until thickened, about 4 minutes. Return pork chops to the skillet, turning to coat each side in the sauce; cook 1 minute.
Nutrition Facts : Calories 359.1 calories, Carbohydrate 18.9 g, Cholesterol 63.1 mg, Fat 18.8 g, Fiber 0.3 g, Protein 23.6 g, SaturatedFat 5.2 g, Sodium 54.2 mg, Sugar 13 g
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