It's easy to make a tender glazed corned beef brisket in the oven ( or in a slow cooker, Instant Pot or on the stovetop) with this simple recipe. You'll love the tangy, sweet and slightly spicy brown sugar, mustard and horseradish glaze with this classic corned beef. Perfect for St. Patrick's Day celebrations.
4medium carrotspeeled and cut into 1" to 2" pieces
1medium onionsliced into wedges
2teaspoonspickling spice(usually there's a package included in the corned beef)
water
FOR THE GLAZE:
⅓cupbrown sugar
2tablespoonsdijon mustard
1tablespoonwhole grain pommery mustard
1tablespoonhot prepared horseradish
Instructions
Preheat the oven to 325°.
Remove the corned beef from the packet and dry it with paper towels. Place the corned beef fat side up in a roasting pan with 2" high sides.
Add the carrots and onions around the corned beef. Add enough water to the pan to come half way up the sides of the beef. Add the pickling spice packet into the water (not on top of the meat).
Tightly cover the corned beef with tin foil and transfer it to the oven. Cook for 3-4 hours or until the meat is very tender.
MAKE THE GLAZE:
While the beef is cooking, assemble the glaze. In a small saucepan combine the brown sugar, dijon mustard, whole grain mustard and 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 the corned beef is cooked, remove it from the oven. Turn the oven temperature up to 375°.
Transfer the onions and carrots to a bowl.
Use a sharp knife to score the fat cap on the corned beef. Brush liberally with the horseradish glaze.
Return the corned beef to the oven and roast for 15 minutes or until the glaze is bubbly.
Transfer the beef to a cutting board and slice against the grain in 1/4" slices.