Name: Glazed Irish Corned Beef Recipe
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: Irish
Ingredients: 4 pound corned beef; 4 medium carrots peeled and cut into 1 to 2 inch pieces; 1 medium onion sliced into wedges; 2 teaspoons pickling spice (included in corned beef packet); Water as needed; ⅓ cup brown sugar; 2 tablespoons dijon mustard; 1 tablespoon whole grain pommery mustard; 1 tablespoon hot prepared horseradish

If you’re craving a comforting, hearty meal with a touch of sweet and tangy magic, this Glazed Irish Corned Beef Recipe is just what you need. Tender, slow-roasted corned beef meets a flavorful horseradish mustard glaze in a dish that’s pure comfort on a plate.

A rectangular pan holds a large, golden-brown roasted meat piece with a shiny, slightly crispy surface showing glistening oil and dark brown char spots. Surrounding the meat are evenly spread chunks of bright orange carrots and translucent, soft-looking onion wedges with a light brown sear. The pan bottom shows caramelized juices mixed with black pepper flecks. The edges of the pan are visible with some browned bits stuck to the surface. The background is a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Glazed Irish Corned Beef Recipe
Top Tip
How to Serve Glazed Irish Corned Beef Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Glazed Irish Corned Beef Recipe

Why You'll Love This Recipe

This glazed corned beef has been a favorite in my kitchen for years — it’s that perfect balance of slow-roasted tenderness and a spicy-sweet glaze that just brings the whole meal together. I can’t wait for you to try it!

Slow-Roasted Perfection: Cooking it low and slow at 325°F makes the beef incredibly tender and juicy.
Flavor-Packed Glaze: The combination of brown sugar, mustard, and horseradish creates a sweet and tangy finish that’s unforgettable.
Simple Ingredients: You probably have everything you need already, and the pickling spice adds authentic Irish flavor.
Perfect for Gatherings: This recipe yields about 6 servings, making it great for family dinners or holiday meals.

Ingredients & Why They Work

When you shop for this recipe, look for a good-quality 4-pound corned beef brisket — it’s the star here! Fresh carrots and a sweet onion provide savory balance, while the glaze packs in lots of flavor with just a handful of pantry staples.

Flat lay of a large raw corned beef brisket with a visible fat cap, fresh whole medium carrots peeled with smooth skin, a medium yellow onion cut into wedges with layers visible, a small white ceramic bowl filled with coarse whole grain mustard seeds in mustard sauce, another small white ceramic bowl containing smooth Dijon mustard, a small white ceramic bowl with rich brown sugar crystals, a small white ceramic bowl holding creamy prepared horseradish, and a small white ceramic bowl with a mix of colorful pickling spices, all arranged symmetrically and naturally placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Corned Beef: Choose a 4-pound brisket that's well-trimmed but has a nice fat cap; it keeps the meat moist during the long roast.
Carrots: Peeled and cut into chunks, they roast beautifully alongside the beef and soak up those savory juices.
Onion: Cut into wedges, onions bring a gentle sweetness that complements the glaze perfectly.
Pickling Spice: Usually included with your corned beef; this blend infuses the water with traditional Irish flavors without overpowering the meat.
Water: Needed to partly submerge the brisket for even slow roasting and moisture retention.
Brown Sugar: Adds sweetness to balance the tang and heat in the glaze.
Dijon Mustard: For a smooth, slightly sharp base in the glaze.
Whole Grain Pommery Mustard: Adds texture and a punchier mustard flavor to the glaze.
Prepared Horseradish: The spicy kick that makes this glaze uniquely delicious—feel free to adjust to taste.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Glazed Irish Corned Beef Recipe is how easily you can tailor it to suit your taste or the occasion. Whether you're looking to amp up the spice, add extra veggies, or make it a bit lighter, a few simple tweaks can make this traditional dish truly yours.

Swap the Vegetables: I love adding parsnips or small red potatoes alongside the carrots and onions for extra heartiness. They soak up those wonderful cooking juices and add variety.
Spice it Up: For a little extra kick, try adding crushed red pepper flakes or a dash of smoked paprika to the horseradish glaze. It gives the corned beef a subtle smoky heat that’s irresistible.
Make it Milder: If you find horseradish too sharp, simply halve the amount in the glaze. I’ve done this for picky eaters, and it still tastes fantastic—just a gentler zing.
Gluten-Free Twist: This recipe is naturally gluten-free, but just be sure to double-check your mustard and horseradish labels to avoid any sneaky gluten.
Leftover Magic: Don’t toss those leftovers! I make corned beef hash the next morning, frying diced beef with potatoes and peppers—it’s the ultimate comfort breakfast.

Step-by-Step: How I Make Glazed Irish Corned Beef Recipe

A white oval plate holds five thick slices of pink meat with a slightly browned edge on the right side, layered slightly overlapping from front to back. To the left of the meat, there is a pile of cooked orange carrot sticks mixed with translucent cooked onion pieces, giving a soft texture and slight shine. A rustic metal meat fork with two long prongs is lifting one slice of meat from the center-left side of the plate. The plate sits on a white marbled surface with a green and white striped cloth in the top left corner. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prepare Your Workspace

Start by preheating your oven to 325 degrees Fahrenheit. This low and slow roasting temperature ensures the corned beef cooks gently and comes out tender. While the oven warms, gather your ingredients and set out a roasting pan with at least 2-inch sides—this will keep your liquids contained and your kitchen mess-free.

Step 2: Ready the Corned Beef and Veggies

Remove the corned beef from its package and pat it dry thoroughly with paper towels. Moisture on the surface can prevent a nice crust from forming later. Place the beef fat side up in your roasting pan, then arrange the peeled carrots and sliced onion wedges around it. This setup lets the veggies soak in all the delicious cooking juices.

Step 3: Add Water and Pickling Spice, Then Cover Tight

Pour enough water into the pan to come about halfway up the sides of the beef—this creates a steamy environment that keeps the meat moist. Sprinkle in the pickling spice packet that came with your corned beef, but be sure it doesn’t sit directly on the meat to avoid overpowering flavors in spots. Cover the pan tightly with foil for a perfect sealed braise.

Step 4: Long, Slow Roast for Tenderness

Place the roasting pan in your preheated oven and let it cook for about 3 hours. You’re aiming for meat so tender it practically melts when sliced. Resist the urge to peek too often, but if you do, keep the foil well sealed to preserve steam and heat. Your patience here pays off with beautifully tender corned beef.

Step 5: Whip Up the Sweet and Spicy Glaze

While the beef roasts, combine the brown sugar, Dijon mustard, whole-grain pommery mustard, and hot horseradish in a small saucepan. Warm the mixture over medium-high heat, whisking constantly until the sugar dissolves and the glaze thickens beautifully. This glaze is the star finale that adds shine and that perfect sweet-tangy bite.

Step 6: Ready to Glaze and Roast Again

When the beef is tender, take it out of the oven and crank the temperature up to 375 degrees Fahrenheit to get ready for glazing. Remove the carrots and onions from the pan and place them in a serving bowl to keep warm. With a sharp knife, score the fat cap in a crosshatch pattern—this helps the glaze seep into the meat as it caramelizes.

Step 7: Brush on the Glaze and Finish Roasting

Brush a generous layer of that horseradish mustard glaze over the scored fat cap. Then return the beef to the oven, uncovered, and roast for another 15 minutes. Keep an eye out for the glaze bubbling and turning a beautiful caramelized golden brown—that's your cue that it’s ready.

Step 8: Slice and Serve to Impress

Once out of the oven, transfer the corned beef to a cutting board and let it rest for about 10 to 15 minutes to lock in the juices. Then slice against the grain in ¼ inch thick slices to maximize tenderness. Serve alongside those perfectly roasted carrots and onions for an Irish main course that’s as comforting as it is delicious.

Top Tip

These tips will help you perfect your Glazed Irish Corned Beef Recipe every time, making sure your roast turns out tender, flavorful, and beautifully glazed.

Use a Roasting Pan with High Sides: I found that using a roasting pan at least 2 inches deep prevents water from spilling over as it simmers gently in the oven—this keeps the kitchen tidy and ensures even cooking.
Score the Fat Cap Deeply: Scoring the fat in a crosshatch pattern lets the horseradish glaze soak in better, giving the beef that perfect sweet-and-spicy finish every single time.
Don’t Rush the Resting Period: Letting the cooked beef rest, covered, for 10 to 15 minutes allows the juices to redistribute, resulting in moister, more flavorful slices.
Adjust the Horseradish to Your Taste: I’ve learned that cutting back the horseradish in the glaze by half is great if you prefer a milder, less pungent flavor while still enjoying that classic kick.

How to Serve Glazed Irish Corned Beef Recipe

A large piece of raw meat with a thick pale pink fat layer on top and deep red muscle underneath is placed in a silver pan. Around the meat are cut white onions and orange carrot pieces spread evenly. A woman's hand holds a small white bowl filled with mixed peppercorns above the meat, ready to sprinkle them. The pan is set on a white marbled surface with a soft-focus striped cloth in the background. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this glazed Irish corned beef with a sprinkle of freshly chopped parsley or chives to add a touch of brightness. A few lemon wedges on the side can also brighten the plate and balance the richness beautifully.

Side Dishes

Classic Irish sides are perfect here—think buttery mashed potatoes, sautéed green cabbage, or crisp roasted Brussels sprouts. For a little extra indulgence, creamy colcannon or a crusty fresh rye bread work wonders alongside the savory carrots and onions from the pan.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, wrap the leftover glazed corned beef tightly in aluminum foil or plastic wrap and store it in an airtight container in the refrigerator. It will stay delicious and safe to eat for up to 3 to 4 days.

Freezing

To freeze, slice the leftover corned beef and place the slices in a freezer-safe container or zip-top bag, separating layers with parchment paper to prevent sticking. It can be frozen for up to 2 months without losing quality.

Reheating

Reheat slices gently in a covered pan over low heat or in the microwave, adding a splash of water or beef broth to keep the meat moist. Avoid high heat to prevent drying out. You can also reheat in the oven at 300°F, wrapped in foil, until warmed through.

Frequently Asked Questions:

Can I use a different cut of corned beef for this recipe?

This recipe is designed for a 4-pound corned beef brisket, which is ideal for slow roasting and glazing. Using other cuts may affect cooking time and texture, so brisket is recommended for best results.

Is it necessary to use the pickling spice that comes with the corned beef?

The pickling spice adds classic aromatic flavors and helps infuse the beef during cooking. While optional, using it enhances the traditional taste of this glazed corned beef recipe.

What if I don’t like horseradish?

You can reduce the amount of horseradish in the glaze or omit it entirely, swapping with extra dijon mustard or a mild mustard glaze instead to suit your taste preferences.

Can I prepare this recipe ahead of time?

Yes! The corned beef can be cooked a day ahead, refrigerated, and glazed with horseradish mixture right before finishing in the oven. This can make serving day simpler and stress-free.

Final Thoughts

Cooking this Glazed Irish Corned Beef Recipe is like wrapping yourself in a cozy, comforting hug from the inside out. The sweet and tangy horseradish glaze combined with tender, slow-roasted beef creates a dish that’s truly special and perfect for sharing with loved ones. I hope these tips and serving ideas inspire you to enjoy this classic Irish favorite again and again!