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Glazed Corned Beef

By

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.

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Rate this recipe 5/5 (1 Votes)

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

Details

Servings 12

Preparation

Step 1

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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