Baked Corned Beef with Glaze
It's easy to make a tender, flavorful baked beef brisket in the oven with a classic braising technique for moist, tender results. You'll love the tangy, sweet glaze slathered over the meat at the end of cooking.
Servings 6
Calories 677kcal
Equipment
- Roasting pan
Ingredients
- 4 pound corned beef
- 4 medium carrots peeled and cut into 1" to 2" pieces
- 1 medium onion sliced into wedges
- 2 teaspoons pickling spice (usually there's a package included in the corned beef)
- water
FOR THE GLAZE:
- ⅓ cup brown sugar
- 2 tablespoons dijon mustard
- 1 tablespoon whole grain pommery mustard
- 1 tablespoon hot prepared horseradish
Instructions
- Preheat the oven to 325°.
- Remove 4 pound corned beef from the packet and dry it with paper towels. Place it fat side up in a roasting pan with 2-3" high sides.
- Add 4 medium carrots and 1 medium onion around the brisket. Add enough water to the pan to come halfway up the sides of the beef. Add the 2 teaspoons pickling spice into the water (not on top of the meat).
- Tightly cover with tin foil and transfer it to the oven. Cook for 3-4 hours or until the meat is very tender.
MAKE THE GLAZE:
- In a small saucepan combine the 1/3 cup brown sugar, 2 tablespoons dijon mustard, 1 tablespoon whole grain pommery mustard and 1 tablespoon hot prepared horseradish. Whisk to combine. Heat over medium-high heat, whisking constantly until the sugar melts and it's the consistency of a glaze. Set aside.
FINISH THE CORNED BEEF:
- When it's cooked, remove it from the oven. Turn the oven temperature up to 375°.
- Transfer the brisket and vegetables to another baking sheet and use a sharp knife to score the fat cap in a diamond pattern; don't slice into the beef.
- Brush the meat liberally with the horseradish glaze. (You can also glaze the vegetables if you like).
- Return the baking dish to the oven and roast for 15 minutes or until the glaze is bubbly.
- Transfer to a cutting board and slice against the grain in ¼" slices.
Notes
Other ways to braise corned beef:
Slow cookers (a.k.a. Crock Pots) are wonderful for braising and you can certainly use one for this recipe. Just follow the same basic braising instructions and set your slow cooker to low. Braise the meat for about 8 hours until tender.
Instant Pot: Use about 4 cups of water and cook on high pressure for about 85 minutes, with a 20-minute natural release.
Dutch oven on the stovetop: Assemble the dish as instructed and cover tightly with the lid. Bring the liquid to a boil, then reduce the heat to a low simmer (medium-low) and simmer for 3-4 hours, until the meat is tender.
Storage:
- Store leftovers in an airtight container, or well wrapped in plastic and foil for 3-5 days.
- Wrap the meat in foil and heat in a 350° oven for 10-15 minutes.
- Cool to room temperature, then wrap it well in freezer paper.
- Can be kept frozen for 2-3 months.
- Defrost and reheat to enjoy.
Nutrition
Calories: 677kcal | Carbohydrates: 19g | Protein: 45g | Fat: 46g | Saturated Fat: 14g | Cholesterol: 163mg | Sodium: 3808mg | Potassium: 1095mg | Fiber: 2g | Sugar: 15g | Vitamin A: 6803IU | Vitamin C: 86mg | Calcium: 59mg | Iron: 6mg