Special Glazed Corned Beef Food

GLAZED CORNED BEEF

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.

GLAZED CORNED BEEF

Steps:

• Rinse off corned beef and put in a large pot of water.
• Add package of spices and bring to a boil over high heat.
• Reduce and simmer over low for 60-90 minutes.
• Remove from pot and place in a baking dish.
• Cover with foil and bake at 350F for 60-90 minutes.
• Mix Brown sugar, mustard, and corn syrup in a small saucepan.
• Bring to a boil and remove from heat.
• Pour over cooked corned beef and place back into oven for about 5-10 minutes.
• Serve with cooked cabbage. You can add the extra glaze to the cabbage.

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.

EASY BAKED GLAZED CORNED BEEF

Steps:

• Preheat oven to 300 degrees. Prepare a Dutch oven or a roasting pan with a lid by spraying with non-stick spray. If you don't have a pan with a lid heavy duty foil can be used.
• Rinse corned beef in cold water to remove some of the salty taste, and reserve pickling spice packet. Place corned beef in pan, and spread pickling spices on and around the roast.
• Add apple juice to the bottom of the pan until it comes up halfway up the side of the corned beef.
• Cover tightly with lid (or foil) and bake for 4 hours.
• Mix the ketchup and mustard together, remove corned beef from oven and carefully remove the lid. Spread ketchup mix on top, and return to the oven on broil for 10-15 minutes or until bubbly.
• Serve with mashed potatoes and steamed cabbage or carrots.

GLAZED CORNED BEEF SANDWICHES

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.

GLAZED CORNED BEEF

Steps:

• In slow cooker, cover corned beef with water. Cover and cook on low for 10-12 hours. Drain cooked corned beef; place on broiler pan or oven-proof platter, combine mustard, horseradish, wine vinegar, and molasses. Brush all sides of meat. Brown in 400F oven for about 20 minutes, or until it begins to brown; brush with sauce several times while browning.

GLAZED CORNED BEEF

Steps:

• 1. 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.
• 2. Drain. Discard liquid and vegetables. Place beef on a greased rack in a shallow roasting pan; set aside.
• 3. In a small saucepan, melt butter over medium heat. Stir in the remaining ingredients. Cook and stir until sugar is dissolved.
• 4. Brush over beef.
• 5. Bake, uncovered, at 350 for 25 minutes.
• 6. Let stand for 10 minutes before slicing. Yield 12 servings.

BROWN SUGAR AND MUSTARD GLAZED CORNED BEEF

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.

SPECIAL GLAZED CORNED BEEF

Steps:

• Place the corned beef in a large pot and cover with water.
• Bring to a rolling boil then tighly cover and reduce heat to a simmer for about 3 hours or until the meat reaches an internal temperature of 160.
• Remove the corned beef to cool for about 15 minutes or until easy to handle.
• Preheat the oven to 350.
• Add halved red potatoes, baby carrots, sliced onions, garlic and cabbage (cut into 8 wedges) to the pot where the meat was cooked. If needed add more water to cover all the vegetables.
• Season the vegetables with salt and pepper as desired.
• Bring the vegetables to a rolling boil then reduce heat to medium and continue cooking covered until the vegetables are tender about 20 minutes.
• Meanwhile in a small bowl combine the brown sugar and yellow mustard.
• Once the meat is cool enough to handle slice into 1/4 to 1/2 inch slices.
• Place the slices in a single layer on a sheet pan that has been covered with foil.
• Spoon the brown sugar and mustard glaze onto the meat slices evenly.
• Bake at 350 for 20 to 30 minutes or until the glaze is bubbly.
• If desired place the glazed meat under the broiler for a few minutes to "crisp" the glaze.
• Serve the vegetables in bowls with broth. Have vinegar available to those who so desire.
• Serve the meat separately from the vegetables.