GLAZED CORNED BEEF
This apricot sweet sauce really brings out the flavor in corned beef. It is great to serve the sauce over cooked carrots also!
Provided by CANMAD7
Categories World Cuisine Recipes European UK and Ireland Irish
Time 3h15m
Yield 7
Number Of Ingredients 5
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.
Nutrition Facts : Calories 463.1 calories, Carbohydrate 38.1 g, Cholesterol 125 mg, Fat 24.3 g, Fiber 0.2 g, Protein 23.8 g, SaturatedFat 8.1 g, Sodium 1724.8 mg, Sugar 27.5 g
CIDER-BRAISED CORNED BEEF WITH RUTABAGA
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F. Trim the fat cap on the corned beef to about 1/4 inch thick, then rinse the corned beef. Place in a large Dutch oven and cover with water by 1 inch. Bring to a boil, then turn off the heat and skim off any foam from the top. Transfer the beef to a plate, discard the water and wipe out the pot. Combine the allspice, peppercorns, bay leaves, thyme and garlic on a large square of cheesecloth. Gather the edges to make a bundle, tie with kitchen twine and set aside.
- Return the beef to the pot. Add the cheesecloth bundle, cider, whiskey and 4 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Cover, transfer to the oven and bake 1 1/2 hours. Remove the pot from the oven and flip the beef; cover and continue baking until tender, about 1 1/2 more hours.
- Line a rimmed baking sheet with parchment paper. Transfer the pot to the stovetop and increase the oven temperature to 400 degrees F. Remove the beef from the liquid and place on the prepared baking sheet, fat-side up; reserve the pot of liquid.
- Whisk the mustard, brown sugar, honey and horseradish in a bowl. Brush 1/4 cup of the mustard glaze on the corned beef. Return to the oven and bake until the glaze is lightly browned and sticky, about 15 minutes. Brush with the remaining glaze and bake 15 more minutes. Remove from the oven and let rest 10 minutes.
- Meanwhile, bring the liquid in the pot to a boil. Add the rutabaga and reduce the heat so the liquid simmers; cook until the rutabaga is very tender, about 20 minutes, adding the leeks halfway through. Transfer the vegetables to a platter using a slotted spoon. Slice the corned beef and arrange on the platter; sprinkle the vegetables with parsley.
GLAZED CORNED BEEF BRISKET & VEGGIES
Boiled Corn Beef always good, but this simple addition of a tasty glaze makes it even better. This whole "meal in one" is not that complicated, and can be cooking all at the same time easily. No fuss, and a simple clean-up!
Provided by llk2day
Categories One Dish Meal
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 10
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!
GLAZED CORNED BEEF BRISKET
This roasted corned beef brisket is a wonderful treat for St. Patrick's Day. The tangy sauce is a perfect complement. -Patricia Schmeling
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 12 servings.
Number Of Ingredients 9
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.
Nutrition Facts :
BRAISED CORNED BEEF BRISKET
You have never had corned beef like this and if you try it, I truly believe you will never go back to the traditionally 'boiled' beef. This recipe was given to my mother-in-law during WWII by her Jewish boarding house owner and it has become a treasured family recipe. Unlike the commonly boiled corned beef, this is a slow braise that is tender, flavorful, and has a caramelized surface when it's done. I serve it with colcannon, steamed cabbage wedges, braised carrots, and parsnips. It is our favorite St. Patrick's/Jewish dinner, but we love it so much that I cook it year around.
Provided by mauigirl
Categories World Cuisine Recipes European UK and Ireland Irish
Time 6h30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides. Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.
- Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.
- Roast in the preheated oven until meat is tender, about 6 hours.
Nutrition Facts : Calories 455.1 calories, Carbohydrate 5.4 g, Cholesterol 162 mg, Fat 33.7 g, Fiber 0.7 g, Protein 30.6 g, SaturatedFat 10.9 g, Sodium 1877.4 mg, Sugar 1.7 g
BROWN SUGAR AND MUSTARD GLAZED CORNED BEEF
An excellent way to serve corned beef! Smells divine! (You may use the seasoning packet that comes with the corned beef if you prefer.) CROCK POT instructions included.
Provided by Charmie777
Categories Meat
Time 4h
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Rinse off the brisket under running water.
- Trim off excess fat.
- Place in large stock pot and cover with water. AT this point you may use the seasoning packet that came with the corned beef.
- Bring to a boil.
- Lower the heat to simmer.
- Cook about 3 hours until very tender (skimming fat as necessary). Add more water if needed to keep covered.
- CROCK POT DIRECTIONS: If desired, cook corned beef in crock pot until tender. Continue on past this point.
- Preheat oven to 325º.
- 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 2-3 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.
Nutrition Facts : Calories 638.6, Fat 43, SaturatedFat 14.4, Cholesterol 222.1, Sodium 2576.1, Carbohydrate 19.1, Sugar 17.8, Protein 41.2
CORNED BEEF WITH MUSTARD GLAZE
Make and share this Corned Beef With Mustard Glaze recipe from Food.com.
Provided by joan in CNY
Categories Meat
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Rinse corned beef cut in cold water, place in a large, heavy pot and add cold water to cover.
- Add peppercorns,bay leaves, onion studded with 4 cloves, garlic, carrot and celery.
- Bring to a boil over medium-high heat and skim off any foam that rises to the surface.
- Reduce heat to low, cover pot and barely simmer until the beef is tender, about three hours.
- While beef cooks, turn it over every 30 minutes.
- Let meat cool in cooking water about 15 min.
- Preheat oven to 350 degrees and transfer drained beef to a shallow roasting pan, fat side up.
- Whisk together the mustards in a small, heavy saucepan.
- Stir in remaining glaze ingredients and simmer for 5 minutes, stirring constantly.
- Spread glaze evenly over top of brisket.
- Bake in center of the oven, basting every 15 minutes, until heated through and beef has a deep, rich color, about 20 to 30 minutes.
- Let meat rest for about 10 minutes.
- Slice it across the grain and serve.
Nutrition Facts : Calories 1052.2, Fat 68.8, SaturatedFat 22.1, Cholesterol 333.2, Sodium 4066.2, Carbohydrate 40.3, Fiber 2.1, Sugar 33.7, Protein 63.5
CORNED BEEF BRISKET WITH BOURBON & MOLASSES GLAZE
What's a St. Paddy's Day celebration without corned beef brisket? This recipe is one of my favorites, the sticky bourbon-molasses glaze gives the meat an irresistible touch of sweetness that balances out the brine. Once the beef is in the oven, bring remaining beef poaching liquid to boil, and simmer veggies like cabbage, potatoes, and carrots, for an easy side dish. - Andrew Zimmern
Provided by desany
Categories Main Dish
Time 4h30m
Yield 5
Number Of Ingredients 11
Steps:
- Wash the brisket of the brine with cold water. Place in large kettle with the spices and cover with the stock. Bring to a boil and simmer over low heat for an hour per pound or until fork tender in the middle. (If the corned beef brisket is not homemade and is pre cooked this step may only take one hour.) To make the glaze, mix molasses, sugar, bourbon and mustard in a bowl and let rest for 45 minutes. Pre heat the oven to 375 degrees. Place the brisket on a rack in a large roasting pan with 2 cups of the cooking liquid. Cover with enough glaze to coat. Roast the beef, basting the beef with the glaze for 20 to 25 minutes. Serve on a large platter with an assortment of vegetables.
Nutrition Facts : Calories 1161 calories, Fat 54.5854491823743 g, Carbohydrate 100.026246829942 g, Cholesterol 195.95190384 mg, Fiber 0.586358228263548 g, Protein 53.8263531962644 g, SaturatedFat 17.1982153614722 g, ServingSize 1 1 Serving (548g), Sodium 4447.17787467823 mg, Sugar 99.4398886016782 g, TransFat 8.96924902555856 g
CORNED BEEF BRISKET GLAZE
I am posting the glaze recipe that I used on my corned Beef Brisket, but you can use it on Ham or chicken or what ever you want, and it is quite simple and very easy to make. I think you will be very pleased with the combinations of flavors in this recipe. Try it and see if you don't agree, and I just bet you have most or all...
Provided by Rose Mary Mogan
Categories Other Sauces
Time 15m
Number Of Ingredients 7
Steps:
- 1. Assemble all of the glaze ingredients together.
- 2. Add all of the glaze ingredients to a small sauce pan.
- 3. Heat over low heat, till it starts to simmer around edges of sauce pan and the butter has melted.
- 4. Remove from heat, and then brush on beef brisket and bake in 350 degree F. oven. Brush every 10 minutes for a total of 3 times.
- 5. Carve and serve when ready for dinner.
OVEN-BAKED GLAZED CORNED BEEF
Many people are reluctant to make corned beef because it usually has to simmer on the stove top for several hours, heating up the house with a pungent aroma. Once I discovered the oven method, I find the preparation much easier to handle. This is my younger daughter's favorite recipe of all. Perfect for any Yom Tov. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday. READ MORE
Provided by Recipe By Renee Chernin
Categories Mains
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Rinse the beef in cold water and place in a large, deep pan.
- Add the vinegar, two tablespoons of the brown sugar, and half a cup of the orange juice.
- Fill the pan with water to cover the beef (about two and a half cups), cover tightly with foil, and bake until fork tender, three to four hours. Remove the beef from the oven and uncover.
- In a small bowl, combine the one cup brown sugar, the two tablespoons remaining orange juice, mustard, and allspice to make a thick glaze.
- Raise the oven temperature to 400 degrees Fahrenheit. Remove the beef from its juices and transfer to a baking dish fatty-side up, discarding the juices. Score the top of the brisket with a sharp knife in a diamond pattern. Spread the brown sugar glaze over the scored beef and bake for an additional 30 minutes.
- Remove from oven and cool. Slice across the grain. Serve with mustard, if desired.
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
BOURBON GLAZED CORNED BEEF BRISKET WITH ROASTED VEGETABLES
Southern take on a St. Patrick's day classic - glazed corned beef brisket is basted with bourbon, orange juice, whole grain mustard and brown sugar.
Provided by Lisa B.
Categories Entrees Main Courses
Time 3h30m
Number Of Ingredients 12
Steps:
- Place brisket in a large stockpot. Cover with water and add seasoning packet.
- Bring pot to a boil, then simmer for about 3 hours until meat is tender. Reserve 2 tablespoons of the cooking liquid for the glaze. When meat is done, remove from the pot and discard the cooking liquid.
- In a small saucepan, combine orange juice, brown sugar, corned beef juice, mustard, and bourbon.
- Whisk in cornstarch until smooth. Bring to a boil and cook until glaze has thickened, about 1-2 minutes.
- Preheat the oven to 350 degrees.
- Arrange vegetables in a single layer on a roasting pan. Drizzle with olive oil. Sprinkle with salt and pepper.
- Place the corned beef in the roasting pan on top of the vegetables. Apply glaze liberally over the top of the entire corned beef.
- Place corned beef and vegetables in the oven. Glaze the corned beef every 10 minutes for 30 minutes .
- Remove the corned beef from the oven and set on the counter to rest for 15 minutes.
- Turn on the broiler and continue to roast the vegetables until they start to brown, about 5-10 minutes.
- Slice the corned beef against the grain. Serve over roasted vegetables. Drizzle with the glaze.
Nutrition Facts : ServingSize 3 ounces, Calories 484 kcal, Carbohydrate 35 g, Protein 22 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 132 mg, Sodium 1708 mg, Fiber 1 g, Sugar 33 g
CORNED BEEF WITH BOURBON-MOLASSES GLAZE
Get into the spirit of St. Paddy's Day with Andrew Zimmern's crazy-easy version of corned beef with a sticky bourbon-molasses glaze. (If you want to cure the meat for this recipe yourself, we've got instructions for that, too! Another easy project if you have the time-about a week-and room in your fridge.) The results are out of this world.
Provided by Andrew Zimmern
Categories main-dish
Time 3h30m
Yield 8 servings
Number Of Ingredients 26
Steps:
- Corning the beef (optional): Lay the brisket on a flat surface. Feel where the fat is thickest, and use a sharp knife to trim off about half of the fat. Discard the fat. Square the meat off by trimming the edges so it cures and cooks evenly. You should be left with a brisket that's about 4-5 pounds. (Note: This recipe calls for half of a whole brisket. Save the trimmed meat for another recipe, such as Edward Lee's Korean-Style Texas Chili.)
- Place the trimmed brisket into a non-reactive container. Pour in enough cold water to cover by one inch. Add paprika, brown sugar, bay leaves, allspice, peppercorns, granulated garlic, pickling spice, and Prague powder. Use your hand to stir the ingredients into the water, and gently move the brisket around in the liquid to help dissolve the sugar. Let the meat rest fat side up in the curing mixture. Cover container with the lid and refrigerate, 7-8 days.
- Corned beef: Pour broth into a stockpot; add cinnamon, mustard seed, peppercorns, and bay leaves. Pull the corned beef brisket out of the curing solution and rinse with cold water. (Note: Alternatively, start by rinsing pickling spices off a 4- to 5-lb. store-bought corned beef.) Place the corned beef into the pot and bring to a boil over high heat. Cover, reduce to a simmer, and cook until spoon-tender, or to an internal temperature of 175 F, about 2-3 hours. (Alternatively, you can place the meat in a 275 degrees F oven for the same length of time.)
- Preheat broiler. Remove corned beef from cooking liquid, pat dry on a dish towel, and place on a rimmed baking sheet. If you're cooking the nose portion of the brisket, trim off the top for even glazing. Combine molasses, mustard powder, bourbon, and brown sugar in a bowl to make the glaze; stir until all of the ingredients are thoroughly combined. Pour ⅓ of the glaze on top of the corned beef, distributing evenly. Place the corned beef 6 inches under broiler for about 1 minute. Remove and pour on half the remaining glaze. Place under the broiler for 30-40 seconds. Remove and pour the rest of the glaze onto the corned beef and broil another 30-40 seconds.
- Assembly: Remove corned beef from oven and let rest on a cutting board while preparing the buns, about 10 minutes (reserving the drippings in the pan). In a skillet, heat 1 tablespoon of butter over medium heat until it's foaming. Add 1-2 buns, cut side down, and cook until light brown and toasted, 30 seconds. Continue with remaining butter and buns until all are toasted. Meanwhile, make Thousand Island dressing: Combine mayonnaise, relish, and chili sauce in a bowl; season to taste with salt and stir. Slice corned beef at an angle, against the grain. Place on a serving platter and drizzle with reserved drippings from the pan. To make a sandwich, layer corned beef on griddled buns and top with a dollop of dressing.
GLAZED CORNED BEEF SANDWICHES
Fans of good food will cheer when you bring out these full-flavored, hearty sandwiches! Made of tender corned beef and a special sweet and spicy seasoning, they're always a hit. -Rita Reifenstein, Evans City, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 4h30m
Yield 12-16 servings.
Number Of Ingredients 14
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.
Nutrition Facts :
GLAZED CORNED BEEF
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. -Perlene Hoekema, Lynden, Washington
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 484 calories, Fat 29g fat (11g saturated fat), Cholesterol 132mg cholesterol, Sodium 1708mg sodium, Carbohydrate 35g carbohydrate (33g sugars, Fiber 1g fiber), Protein 22g protein.
NINJA FOODI CORNED BEEF AND CABBAGE
You can't have St Patrick's Day without this delicious classic!
Provided by What To Make
Categories Dinner
Time 2h15m
Number Of Ingredients 13
Steps:
- Place the brisket into the cooker pot with the fat-side down with the seasoning packet, stock, balsamic vinegar, onion, garlic, thyme, and bay leaves.
- Cover the cooker with the pressure cooker lid and set the valve to sealing.
- Choose the pressure cooker function and set the timer for 1 hour and 15 minutes (75 minutes). Press start/stop to begin the cooking cycle.
- Once the cycle is complete, allow the pressure to naturally release for 10 minutes before finishing it off with a quick release.
- Remove the brisket from the cooker and keep warm. Remove the garlic and bay leaves from the pot.
- Add the potatoes, carrots, and cabbage to the pot with the liquid.
- Cover the cooker with the pressure cooker lid and set the valve to sealing.
- Choose the pressure cooker function and set the timer for 3 minutes. Press start/stop to begin the cooking cycle.
- Once the cycle is complete, use the quick release to release the pressure.
- Place the corned beef brisket over the vegetables and pour the glaze (see below) over the corned beef.
- Close the crisping lid and set the Air Crisp function to 400 degrees and cook for 20 minutes.
- Remove the brisket and allow to rest for 15 minutes prior to slicing.Glaze:
- In a small saucepan, heat the brown sugar and water over medium-high heat until it comes to a boil.
- Stir in the mustard and continue cooking until the sauce is reduced about 2 to 3 minutes.
Nutrition Facts : Calories 828 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 241 milligrams cholesterol, Fat 43 grams fat, Fiber 6 grams fiber, Protein 70 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 516 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
SLOW COOKER CORNED BEEF WITH SWEET MUSTARD GLAZE
Provided by Morgan
Time 9h20m
Yield 4
Number Of Ingredients 10
Steps:
- Rinse the beef with cold water and pat dry with paper towels. Trim some of the fat from the fat cap, leaving a layer about 1/4″ thick of fat on top.
- Transfer the corned beef to the slow cooker, with the fat cap facing up. Add the spices from the packet on top of the fat cap. Place the potatoes around the beef, and place the carrots around or on top. Pour over the beer and water.
- Cover and cook on LOW for 7-8 hours.
- Lay the cabbage wedges on top of the corned beef and cook on LOW for another 2 hours, or until the vegetables and beef are tender.
- Heat the broiler to high. Stir together the melted butter, brown sugar, horseradish, and dijon mustard in a small bowl. Using tongs, remove the corned beef from the slow cooker and put it on a nonstick or foil-lined sheet pan. Spread the glaze mixture all over the top and sides of the beef and place it under the broiler. Cook until the glaze bubbles and caramelizes in spots, about 4 minutes.
- Let the corned beef rest for 5 minutes, then slice against the grain into 1/2-inch pieces. Serve the beef slices on a platter alongside the vegetables.
GLAZED CORNED BEEF DINNER
"This recipe is so tasty that it's the only way my family will eat corned beef. The glaze is the kicker!" -Shannon Strate of Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 8h35m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Fat 17 g fat (5 g saturated fat), Cholesterol 59 mg cholesterol, Sodium 1,386 mg sodium, Carbohydrate 31 g carbohydrate, Fiber 3 g fiber, Protein 19 g protein.
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
BAKED HONEY MUSTARD CORNED BEEF
Easy oven-baked corned beef recipe for St. Patrick's Day that's made with a delicious honey mustard glaze. It's far more flavorful than boiling!
Provided by Jessica Gavin
Categories Entree
Time 2h
Number Of Ingredients 5
Steps:
- Set the oven rack to the center position. Preheat to 350°F (177ºC).
- Remove the corned beef from the package, discarding the spice packet.
- Dry the meat with paper towels, and then place fat-side up on a wire rack set on top of a roasting pan.
- Add about 1-inch of water to the bottom of the pan, this will prevent the juices from burning while cooking.
- Combine the whole grain mustard, Dijon mustard, and honey. Evenly spread 3 tablespoons (about half) of the mixture on top of the meat.
- Sprinkle 2 tablespoons of the brown sugar over the top of the roast.
- Loosely cover the meat and pan completely with foil.
- Bake the corned beef until tender and the internal temperature reaches 160ºF (71ºC), about 75 minutes. Add more time as needed to fully cook.
- Carefully remove the pan from the oven and transfer the corned beef to a baking sheet lined with foil.
- Preheat oven to broil.
- Top the corned beef with the remaining mustard mixture, then sprinkle with 2 tablespoons of brown sugar.
- Cook until the top becomes golden brown, about 3 to 5 minutes.
- Remove beef from the oven and allow to rest for 10 minutes on a cutting board. Slice against the grain and serve hot.
Nutrition Facts : Calories 279 kcal, Carbohydrate 8 g, Protein 31 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 101 mg, Sodium 1123 mg, Fiber 0.3 g, Sugar 8 g, UnsaturatedFat 0.3 g, ServingSize 1 serving
SLOW COOKER GLAZED CORNED BEEF & CABBAGE
This Slow Cooker Glazed Corned Beef & Cabbage is made in the crockpot and finished off under the broiler with a brown sugar-mustard glaze, giving it a nice crispy crust.
Provided by Platings and Pairings
Categories Main Dish
Time 7h15m
Number Of Ingredients 14
Steps:
- Layer the potatoes 1/2 cup celery and ½ cup carrots in the bottom of slow cooker. Place corned beef on veggies. Add garlic and packet of seasoning that comes with the corned beef. Add beer and water until meat is covered. Cover and cook on LOW for 8-9 hours (or HIGH for 4-5 hours).
- Just prior to corned beef being done, melt butter in small saucepan -- add water and brown sugar. Heat over medium-high heat. After about 5 minutes, stir in mustard. Simmering another 2-3 minutes. Pour in dish and set aside.
- When corned beef is ready, remove and place on cookie tray and tent with foil. Place large pot in sink with colander inside. Pour out the slow cooker ingredients saving both liquid and potatoes. Discard cooked carrots and celery. Preheat broiler. Place pot of liquid on stove on medium-high until boiling. Boil the remaining carrots and celery for 3 minutes then add cabbage and boil for 3 minutes. Remove from heat and drain liquid.
- Remove foil tent. Brush glaze on top of corned beef and broil on low, 6-inches from the element for 30 minutes adding glaze every 10 minutes. Always keep an eye on the broiler to avoid burning. After 30 minutes remove corned beef and place on cutting board. Cut corned beef across the grain. Serve with veggies and honey mustard sauce.
Nutrition Facts : Calories 725 kcal, Carbohydrate 36 g, Protein 43 g, Fat 46 g, SaturatedFat 12 g, Cholesterol 127 mg, Sodium 2827 mg, Fiber 7 g, Sugar 25 g, ServingSize 1 serving
GLAZED CORNED BEEF WITH LENTILS
First the brisket is simmered for several hours, and then it is baked with a honey mustard glaze. While the brisket is baking, make the lentils using the boiling liquid from the brisket. Making the lentils is optional with this recipe, but I do strongly recommend them. Try this with good beer and rye bread.
Provided by Karena
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 4h20m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 651.9 calories, Carbohydrate 50 g, Cholesterol 156.8 mg, Fat 30.9 g, Fiber 15.3 g, Protein 42 g, SaturatedFat 10.2 g, Sodium 1978.7 mg, Sugar 17.7 g
RUBY-GLAZED CORNED BEEF
From the famous Silver Palate caterers, this is a step up from your traditional corned beef. Sophisticated sweet and tart flavors update the classic American recipe that makes an impressive centerpiece to your buffet menu. Baked to a beautifully glazed finish, the hot corned beef is sliced thickly and offered with additional Port sauce. Yum!
Provided by JackieOhNo
Categories Meat
Time 4h30m
Yield 10-12 serving(s)
Number Of Ingredients 20
Steps:
- Place beef in heavy large pot. Stud each onion with 4 cloves. Add to pot with carrots, celery, garlic and peppercorns. Cover with water. Bring to boil over medium heat. Reduce heat, cover and simmer until beef is tender, about 3-1/4 hours, turning beef every hour. (Can be prepared 1 day ahead. Refrigerate beef in cooking liquid. Bring to room temperature before baking.).
- For sauce: combine first 11 ingredients in heavy medium saucepan over medium-low heat. Stir until jelly ismelted. Let cool at least 30 minutes. (Can be prepared 1 day ahead.).
- Position rack in center of oven and preheat to 350 degrees. Drain beef and pat dry. Arrange fat side up in large roasting pan. Cut off any excess fat and discard. Spread coarse-grained mustard over beef. Pour 2-1/2 cups sauce over beef. Sprinkle with sugar. Bake until beef is glazed deep rich brown, basting every 15 minutes, about 45 minutes.
- Transfer to large platter. Spoon some of sauce over top. Serve immediately, passing remaining sauce separately.
Nutrition Facts : Calories 1511.8, Fat 91.2, SaturatedFat 30.4, Cholesterol 466.5, Sodium 5568.9, Carbohydrate 79, Fiber 4.2, Sugar 52.6, Protein 88.8
GLAZED CORNED BEEF
It's easy to make a tender glazed corned beef brisket in the oven ( or in a slow cooker, Instant Pot or on the stovetop) with this simple recipe. You'll love the tangy, sweet and slightly spicy brown sugar, mustard and horseradish glaze with this classic corned beef. Perfect for St. Patrick's Day celebrations.
Provided by Lisa Lotts
Categories Main Course
Time 3h10m
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°.
- Remove the corned beef from the packet and dry it with paper towels. Place the corned beef fat side up in a roasting pan with 2" high sides.
- Add the carrots and onions around the corned beef. Add enough water to the pan to come half way up the sides of the beef. Add the pickling spice packet into the water (not on top of the meat).
- Tightly cover the corned beef with tin foil and transfer it to the oven. Cook for 3-4 hours or until the meat is very tender.
Nutrition Facts : Calories 677 kcal, Carbohydrate 19 g, Protein 45 g, Fat 46 g, SaturatedFat 14 g, Cholesterol 163 mg, Sodium 3808 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving
CROCK POT GLAZED CORNED BEEF BRISKET
Steps:
- Rinse corned beef and set aside; discard seasoning packet if there is one.
- Stir honey into water until it dissolves.
- Place sliced onion and peeled garlic in the bottom of an oblong crock pot; top with brisket fatty side down and pour honey water over all.
- Cover and cook on low for about 8 hours until meat is tender and can be pulled with a fork.
- Preheat broiler to 500F and place oven rack to upper third of oven.
- Lift out corned beef as one piece and place it on a baking sheet lined with nonstick foil; trim away any fat, etc. Put the onion & garlic around the meat.
- Whisk together ingredients for the glaze and brush onto the top of meat (I used a silicone basting brush to do this).
- Place under broiler for one minute and remove.
- Carefully turn meat over and brush glaze on the other side. Broil again for one minute. (You can stop here or continue to apply glaze to alternating sides of the brisket and broil until it is used up)
- Let meat sit quietly ten to fifteen minutes, then slice the meat across the grain and serve with additional mustard or horseradish if desired.
IRISH GLAZED CORNED BEEF BRISKET
This is from a magazine article written by a local chef in March 2001 for St. Patrick Day recipes. He had spent a month in Ireland years ago. This is my son's favorite corned beef. The chef wrote, "Before refrigeration, most people depended on cured and salted meats to get them through long winters. The term "corned" refers to the corn-sized crystals of curing salt used to brine the beef. Rather than try to cure your own beef, I suggest you look for corned beef that is pre-cured and packaged with the spices included. Follow the package directions for cooking. It will take several hours to cook and the portion you buy will shrink about 20 percent, so plan accordingly. Slice cooked corned beef at an angle, across the grain, for best results." Prep time does not include the cooking time for the corned beef brisket that should be done and ready to be glazed with the recipe below.
Provided by Bren in LR
Categories Meat
Time 25m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Remove the cooked corned beef from the pot and place it on a shallow roasting pan lined with aluminum foil and sprayed with Pam. Preheat oven to 350 degrees.
- Mix the brown sugar, soy sauce and mustard together in a small bowl.
- Spread the mixture over the corned beef and bake for 15 to 20 minutes.
- Remove and let stand for 15 minutes before serving.
Nutrition Facts : Calories 23.6, Fat 0.1, Sodium 190, Carbohydrate 5.4, Fiber 0.1, Sugar 5.1, Protein 0.5
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