Glazed Corned Beef
Tender, savory corned beef brisket simmered to perfection and then baked with a sticky, sweet, and tangy brown sugar mustard glaze. A show-stopping centerpiece for any holiday meal, especially St. Patrick's Day.
For 8 servings
5 steps. 205 minutes total.
- 1
Step 1
- a.Prepare the Brisket
- b.Remove the corned beef from its packaging and rinse it thoroughly under cold running water to remove excess surface brine.
- c.Pat the brisket dry with paper towels.
- 2
Step 2
- a.Simmer the Corned Beef
- b.Place the rinsed brisket in a large stockpot or Dutch oven. Add the quartered onion, chopped carrots, celery, smashed garlic, bay leaves, black peppercorns, and the contents of the spice packet that came with the brisket.
- c.Pour in enough cold water to cover the brisket by at least 2 inches.
- d.Bring the water to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot, and maintain a gentle simmer (not a boil).
- e.Simmer for 3 to 4 hours, or about 50-60 minutes per pound, until the meat is fork-tender. You should be able to easily pierce it with a fork with little resistance.
- 3
Step 3
- a.Prepare the Glaze and Oven
- b.About 20 minutes before the simmering is complete, preheat your oven to 375°F (190°C).
- c.In a small bowl, whisk together the packed brown sugar, Dijon mustard, apple cider vinegar, and ground cloves until a smooth, thick paste forms.
- 4
Step 4
- a.Glaze and Bake
- b.Carefully remove the tender brisket from the pot and place it, fat-side up, on a wire rack set inside a foil-lined baking sheet.
- c.If desired, you can trim the fat cap down to about a 1/4-inch thickness, but leaving it on adds flavor and moisture.
- d.Spread the prepared glaze evenly over the top (fat cap) of the brisket.
- e.Bake for 20-25 minutes, until the glaze is bubbly, caramelized, and slightly browned at the edges.
- 5
Step 5
- a.Rest and Serve
- b.Remove the glazed corned beef from the oven and transfer it to a cutting board.
- c.Let it rest for at least 15 minutes. This is a crucial step to allow the juices to redistribute throughout the meat, ensuring it stays moist.
- d.Using a sharp carving knife, slice the beef thinly against the grain for maximum tenderness.
- e.Serve warm with traditional sides like boiled cabbage, potatoes, and carrots.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Slicing against the grain is crucial for tenderness. Identify the direction of the muscle fibers and cut perpendicular to them.
- 2Don't boil the brisket aggressively; a gentle simmer is key to preventing tough, stringy meat.
- 3For an extra-crispy, caramelized crust, switch the oven to the broil setting for the last 1-2 minutes of baking. Watch it very closely to prevent burning.
- 4Save the flavorful cooking liquid (broth) from the pot. You can use it to cook your vegetables (cabbage, potatoes, carrots) or as a base for a future soup.
- 5Letting the meat rest before slicing is non-negotiable. It ensures a juicy, flavorful result.
Adapt it for your goals.
Glaze Flavor
Create a Maple-Mustard Glaze by swapping the brown sugar for maple syrup and using a whole-grain mustard instead of Dijon.
Spicy GlazeSpicy Glaze
Add a kick to the glaze by whisking in 1-2 teaspoons of sriracha or a pinch of cayenne pepper.
Cooking MethodCooking Method
For a hands-off approach, cook the brisket in a slow cooker on low for 8-10 hours with the aromatics and just enough water to cover. Then, proceed with the glazing and baking step.
Cooking MethodCooking Method
In an Instant Pot, cook the brisket with 4 cups of water and the aromatics on high pressure for 90 minutes. Allow a 15-minute natural release before glazing and baking.
Why this is on our healthy list.
Excellent Source of Protein
Beef is a complete protein, providing all the essential amino acids necessary for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in Iron
This dish provides a significant amount of heme iron, which is more easily absorbed by the body than non-heme iron from plants. Iron is crucial for forming hemoglobin, which transports oxygen in the blood.
Provides Essential B Vitamins
Corned beef is a good source of B vitamins, particularly Vitamin B12, which is vital for nerve function and the formation of red blood cells, and Niacin (B3), which supports metabolism.
Frequently asked questions
A typical 140g (about 5 oz) serving of Glazed Corned Beef contains approximately 350-450 calories, depending on the fat content of the brisket and the amount of glaze.