Description
You will love this savory Glazed Corned Beef recipe. It is sure to make your mouth water!
Ingredients
Scale
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
Instructions
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.
Notes
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.
This is quite the meal. So festive…very well done!
This looks amazing – wish I were there to sample!
Are you in my head?? Because earlier I was discussing the glazed corned beef I made last year and wanting to make it again, but at the same time wanting to try a different glaze – hello!
That is one beautiful mean right there. It’s exactly what I will be making for St. Patrick’s Day. Absolutely perfect.
Sorry, I meant “meal” not “mean”. I’m terrible at checking my spelling before I hit send.
This looks really good.
Hi it’s me, I am also visiting this site on a regular basis, this website is in fact good and the users are in fact sharing good thoughts.
I made this recipe last year with black currant preserve. It was a big hit. I ended up making it twice since we ate it all on saint patricks day. Will make again this year with a larger brisket.
Pearl
Made it, loved it, forgot to take a picture before we ate. The family loved how good it was, I loved how easy it was. It’s so wonderful to have a fantastic supper for the family. Thanks for sharing your tips.
Thanks Tina, I’m happy you and your family enjoyed it! : )
looks sooo delicious! could i brown the beef and then transfer to a crock pot? on low for 4 hours maybe? thanks!
Hi Amanda! We would say cook this on high in the crockpot (after you’ve browned the beef), and it will probably be at least 4-5 hours or until the meat is tender. And yes, we’d add in enough water or broth to cover the meat. We hope you enjoy! :)
This was really, really good and I make corned beef frequently. I didn’t have whole cloves so used about 1/4tsp ground clove and added 1 Tablespoon of beef Better Than Bouillon to the pot. Braised some quartered cabbage with the cooking liquid while the meat was under the broiler…… amazing! I usually use leftovers for hash or Rueben’s but this might be too sweet. But will def be making this again! Thanks for sharing!
★★★★★
This is my go to corned beef recipe, but today I did the most amazing switch up! I smoke many briskets so am very familiar with flat and point cuts. I made the recipe as follows using a corned beef point. After removing it from the braising liquid I cut it into 1 inch cubes, tossed them in the glaze and put them under the broiler…….
Corned beef burnt ends!!!!!! And they were AMAZING!!!!
★★★★★
I’ve made this for at least the past few years-we love it! It’s my go-to for St. Paddy’s Day!
★★★★★