Glazed Corned Beef

PERLENEHOEKEMA• Lynden, Washington I serve this delicious entree at St. Patrick’s Day celebrations. The meat is so tender and tasty topped with a simple tangy glaze. Leftovers make excellent Reuben sandwiches.

Photo by Sophia A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1

    corned beef brisket (3 to 4 pounds), trimmed

  • 1

    medium onion, sliced

  • 1

    celery rib, sliced

  • 1/4

    cup butter, cubed

  • 1

    cup packed brown sugar

  • 2/3

    cup ketchup

  • 1/3

    cup white vinegar

  • 2

    tablespoons prepared mustard

  • 2

    teaspoons prepared horseradish

Directions

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 and 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. Brush over beef. 4. Bake, uncovered, at 350° for 25 minutes. Let stand for 10 minutes before slicing

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