glazed corned beef
Since I have an exciting wedding to attend on St. Patrick’s Day this year, I actually decided to throw an Irish feast a little early this year!
And of course, the centerpiece of the meal was this delicious classic corned beef and cabbage. I have to admit that this year was actually my first time making corned beef! Somehow I have always had other talented friends who have done the cooking in the past. But since I didn’t plan quite far enough ahead to brine my own beef, I took a shortcut and brought home a pre-corned beef from the store. And then slow-cooked it to perfection while whipping up some yummy desserts, roasted cabbage, soda bread, and some herbed potatoes as well.
Thankfully, the meal ended up being a great success!!! The meat was wonderfully seasoned and tender. And I adored pairing its salty, savory goodness with a simple fruity mustard glaze. Definitely a great combination that made for a delightful dinner. (And a yummy leftover recipe that is yet to come!)
Wishing you all lots o’ luck and fun as you make your own Irish feasts this year! Happy St. Patrick’s Day!!!
- 1 (4-5 pound) corned beef
- 2 Tbsp. canola oil
- 1 onion, peeled and quartered
- 8 whole cloves
- 4 cloves garlic, minced
- 3 sprigs fresh thyme
- 3 bay leaves
- 1 Tbsp. whole black peppercorns
- 3 carrots, peeled, quartered and chopped into 4-inch pieces (optional)
- 1/2 cup blackberry preserves, or favorite flavor of preserves
- 2 Tbsp. dijon mustard
- 2 Tbsp. brown sugar, packed
- 1 Tbsp. soy sauce
- 1/2 tsp. freshly-ground black pepper
To Make The Corned Beef:
Use a sharp knife to carefully trim off the excess fat on the corned beef.
Heat oil in a Dutch oven or thick-bottomed stock pot over medium-high heat. Place corned beef in the pot, and cook for 1-2 minutes on each side until browned. Add the next six ingredients (onion through peppercorns), then fill pot with water until the beef is completely covered. Bring water to a boil. Then either reduce heat to low and simmer for about 3-4 hours, until meat is fork-tender. Or transfer to a 300-degree oven, and cook for 4-5 hours, or until the meat is fork-tender. If you would like to make cooked carrots as well, add them to the pot about an hour before the beef is finished cooking.
Remove the beef and carrots, and set the carrots aside. Place the beef on an aluminum-foil covered baking sheet. Brush with glaze, then place under the broiler for 5-7 minutes, until the glaze begins to caramelize.
Remove from oven, and let the corned beef sit for at least 10-15 minutes before carving. Brush with additional glaze if desired. Serve with roasted cabbage, herbed potatoes and carrots if desired. (See tip below for making herbed potatoes.)
To Make The Glaze:
In a small saucepan, whisk the glaze ingredients together until combined, and bring to a boil over medium-high heat. Continue to boil until the mixture has slightly reduced and thickened, about 7-10 minutes.
To make herbed potatoes, simply boil halved Yukon potatoes until they are fork-tender. Drain, then toss with melted butter and chopped fresh herbs (parsley, rosemary, thyme, and/or oregano). Season with kosher salt and freshly-cracked black pepper.