Best Glazed Corned Beef Brisket Recipes
GLAZED CORNED BEEF BRISKET
This roasted corned beef brisket is a wonderful treat for St. Patrick's Day. The tangy sauce is a perfect complement. -Patricia Schmeling
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 12 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 rack in a shallow roasting pan; set aside., In a 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 :
GLAZED CORNED BEEF BRISKET & VEGGIES
Boiled Corn Beef always good, but this simple addition of a tasty glaze makes it even better. This whole "meal in one" is not that complicated, and can be cooking all at the same time easily. No fuss, and a simple clean-up!
Provided by llk2day
Categories One Dish Meal
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Slow boil Corn Beef Brisket about 3 hours or until fork tender along with spices that come normally packaged with the Corn Beef.
- Remove the cooked Brisket and place it in a shallow baking dish lined with tin foil, fatty side up.
- Score the fatty side of the Corn Beef.
- In a small bowl mix all the glaze ingredients together and spread on the scored Brisket.
- Bake in hot oven 400 degrees approx 45 minutes or until the glaze bubbling has almost stopped.
- In the mean time get a head start on the veggies.
- The cabbage and carrots cooked in slow boiling water until firm tender.
- The potato's and onions are placed on a cookie sheet lined with tin foil.
- Bake potato's and onions in hot oven 400 degrees 35 minutes, or until potatos and onions are fork tender.
- Season potato's and onions with kosher salt or seasoning salt and pepper while hot.
- Butter the hot cabbage and carrots if you wish.
- Suggestion.
- Arranged on a large platter with all the veggies surrounding the hot sliced Corn Beef, this always looks so appetizing-- ENJOY!
IRISH GLAZED CORNED BEEF BRISKET
This is from a magazine article written by a local chef in March 2001 for St. Patrick Day recipes. He had spent a month in Ireland years ago. This is my son's favorite corned beef. The chef wrote, "Before refrigeration, most people depended on cured and salted meats to get them through long winters. The term "corned" refers to the corn-sized crystals of curing salt used to brine the beef. Rather than try to cure your own beef, I suggest you look for corned beef that is pre-cured and packaged with the spices included. Follow the package directions for cooking. It will take several hours to cook and the portion you buy will shrink about 20 percent, so plan accordingly. Slice cooked corned beef at an angle, across the grain, for best results." Prep time does not include the cooking time for the corned beef brisket that should be done and ready to be glazed with the recipe below.
Provided by Bren in LR
Categories Meat
Time 25m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Remove the cooked corned beef from the pot and place it on a shallow roasting pan lined with aluminum foil and sprayed with Pam. Preheat oven to 350 degrees.
- Mix the brown sugar, soy sauce and mustard together in a small bowl.
- Spread the mixture over the corned beef and bake for 15 to 20 minutes.
- Remove and let stand for 15 minutes before serving.
Nutrition Facts : Calories 23.6, Fat 0.1, Sodium 190, Carbohydrate 5.4, Fiber 0.1, Sugar 5.1, Protein 0.5
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