MUSTARD GLAZED CORNED BEEF
This is a great tasting, tender corned beef that you simmer in seasonings then glaze and finish in the broiler. Great tasting and a nice alternative to the traditional boiled corned beef. So easy and only a few ingredients.
Provided by JAMVS
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 2h45m
Yield 10
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the corned beef brisket into a Dutch oven, and season with pickling spice. Fill with enough water to cover the roast, and place the lid on.
- Bake for 2 1/2 hours in the preheated oven. Then, remove it from the Dutch oven and place on a broiler pan. Preheat the oven's broiler.
- While the meat is roasting, mix together the corn syrup and mustard in a small saucepan. Bring to a boil, and cook over medium heat until slightly thickened, about 5 minutes.
- Spread the mustard glaze over the roast, and broil for 5 to 7 minutes, until the glaze is shiny.
Nutrition Facts : Calories 323.3 calories, Carbohydrate 13.5 g, Cholesterol 107.1 mg, Fat 20.8 g, Protein 19.9 g, SaturatedFat 6.9 g, Sodium 1261.3 mg, Sugar 4.4 g
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.
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
GLAZED CORNED BEEF AND CABBAGE
My mother was a wonderful cook who inspired me to experiment with recipes. This unique recipe features a Dijon mustard glaze on the corned beef, and a tangy horseradish sauce with the cabbage and red potatoes. The meal receives raves every time I serve it.
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- Place brisket and contents of spice packet in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender. , Place cabbage and potatoes in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 25-30 minutes or until tender, adding more water to pan if necessary. , Transfer the brisket to a broiler pan. Combine glaze ingredients; brush over beef. Broil 4-6 in. from the heat for 3-4 minutes or until beef is glazed. Thinly slice across the grain., In a small microwave-safe bowl, combine the sauce ingredients. Cover and microwave on high for 30-45 seconds or until butter is melted. Drizzle over cabbage and potatoes.
Nutrition Facts :
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
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.
GLAZED CORNED BEEF
It was snowing in Jerusalem when I decided that it was a perfect time to get into the kitchen (not sure when I'm actually out of the kitchen!!) and do my experimenting. What better way to warm up the house? So I made bread and soup and more soup, and then I was fiddling with different ingredients to create this glaze. I was so excited that I ran (in the snow!) to my connoisseur friend, Rochel, and told her to give me her opinion. When she said just one word: "Heaven," I knew this recipe was in. Sweet, tangy, and unique. 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 Brynie Greisman
Categories Mains
Yield 4
Number Of Ingredients 12
Steps:
- Fill an eight-quart pot with water and bring to a boil. Carefully drop in the corned beef and bring to boil once again. Lower heat and cook 35-40 minutes per pound of meat (1 hour and 15 minutes for every 2 pounds). Taste a small piece of meat when cooking time is up to see if it's soft enough. If not, cook a little longer. If it's ready, drain but retain some of the water for reheating. Set aside to cool.
- Meanwhile, prepare glaze: Place all glaze ingredients, aside from oil, in a small saucepan. Whisk together over high heat, bringing to a boil. Reduce heat to low and simmer 10 minutes or until thickened. Stir occasionally. Remove from heat and add oil. Stir until mixed in. This will give the glaze a nice shine.
- Cool slightly and smear on corned beef, coating the top evenly. Place in a roasting pan in a preheated 350 degrees Fahrenheit (180 degrees Celsius) oven and cook covered for half an hour. You might want to pour some of the reserved water on the bottom of the pan so it doesn't dry out.
- Cool completely before refrigerating. Slice when cold.
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.
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.
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 (SILVER PALATE)
Make and share this Glazed Corned Beef (Silver Palate) recipe from Food.com.
Provided by Chef PotPie
Categories Meat
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Place corned beef in large pot and cover with boiling water.
- Bring back to boil, lower heat, cover partially, and simmer as slowly as possible for about 3 hours, or until very tender when tested with a fork.
- Preheat oven to 350°F
- Mix marmalade, mustard and sugar in a bowl until well combined.
- When meat is done, remove from pot and drain.
- Place meat in ovenproof dish and pour marmalade mixture over, coating thoroughly.
- Bake for 30 minutes, or until glaze is crisp and brown. (Mine had to go a few minutes more for the crispy coating -- worth it!).
- Serve hot or at room temperature.
Nutrition Facts : Calories 735.9, Fat 43.1, SaturatedFat 14.4, Cholesterol 222.5, Sodium 2606.6, Carbohydrate 45.5, Fiber 0.4, Sugar 40.9, Protein 41.4
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
CORNED BEEF WITH BLACKBERRY MUSTARD GLAZE
You will love this savory Glazed Corned Beef recipe. It is sure to make your mouth water!
Provided by Ali
Time 4h5m
Number Of Ingredients 14
Steps:
- Use a sharp knife to carefully trim off the excess fat on the corned beef.
- Heat oil in a Dutch oven or thick-bottomed stock pot over medium-high heat. Place corned beef in the pot, and cook for 1-2 minutes on each side until browned. Add the next six ingredients (onion through peppercorns), then fill pot with water until the beef is completely covered. Bring water to a boil. Then either reduce heat to low and simmer for about 3-4 hours, until meat is fork-tender. Or transfer to a 300-degree oven, and cook for 4-5 hours, or until the meat is fork-tender. If you would like to make cooked carrots as well, add them to the pot about an hour before the beef is finished cooking.
- Remove the beef and carrots, and set the carrots aside. Place the beef on an aluminum-foil covered baking sheet. Brush with glaze, then place under the broiler for 5-7 minutes, until the glaze begins to caramelize.
- Remove from oven, and let the corned beef sit for at least 10-15 minutes before carving. Brush with additional glaze if desired. Serve with roasted cabbage, herbed potatoes and carrots if desired. (See tip below for making herbed potatoes.)
- In a small saucepan, whisk the glaze ingredients together until combined, and bring to a boil over medium-high heat. Continue to boil until the mixture has slightly reduced and thickened, about 7-10 minutes.
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.
CORNED BEEF WITH RUBY GLAZE
Steps:
- BEEF PREPARATION: Day 1: Soak beef overnight before doinbg recipe. Day 2: 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 and a half hours, turning beef every hour. (This can be done a day ahead. Just refrigerate beef in liquid and bring to room temperature before baking.) SAUCE: Combine first 11 sauce ingredients in heavy medium saucepan over medium-low heat. Stir until jelly is melted. Let cool for thirty minutes or more. (This, too, can be done a day ahead.) BAKING: Preheat oven to 350F degrees. Drain beef and pat dry. Place fat side up in large roasting pan. Cut off any excess fat and discard. Spread the coarse grained mustard over beef. Pour 2 and a half cups sauce over beef. Sprinkle with brown sugar. Bake until beef is glazed a deep rich brown-about 45 minutes, basting every 15 minutes. Transfer to a large serving platter. Spoon sauce over top. Also remember to use the drippings on the bottom of the pan for glaze. Serve immediately, using remaining sauce separateley. ENJOY!!
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