You will love this savory Glazed Corned Beef recipe. It is sure to make your mouth water!
Corned Beef Ingredients:
- 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)
Blackberry-Dijon Glaze Ingredients:
- 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.