Description
This classic Glazed Corned Beef recipe features a tender, slow-roasted corned beef brisket surrounded by savory carrots and onions, finished with a sweet and tangy horseradish mustard glaze. Perfect for a comforting Irish main course, this dish combines slow oven roasting with a flavorful glaze to create a deliciously moist and flavorful meal.
Ingredients
Scale
Main 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
For the Glaze
- ⅓ cup brown sugar
- 2 tablespoons dijon mustard
- 1 tablespoon whole grain pommery mustard
- 1 tablespoon hot prepared horseradish
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for slow roasting the corned beef.
- Prepare Beef and Vegetables: Remove the corned beef from its packaging and pat dry with paper towels. Place it fat side up in a roasting pan with sides about 2 inches high. Add the peeled and chopped carrots and onion wedges around the beef.
- Add Water and Pickling Spice: Pour enough water into the pan to come halfway up the sides of the corned beef. Add the pickling spice packet into the water, making sure it does not sit directly on the meat.
- Cover and Cook: Tightly cover the roasting pan with tin foil and place it in the preheated oven. Cook for 3 hours or until the meat is very tender.
- Make the Glaze: While the beef cooks, combine brown sugar, dijon mustard, whole grain mustard, and horseradish in a small saucepan. Whisk to combine and heat over medium-high heat, stirring constantly until the sugar melts and the mixture thickens to a glaze consistency. Set aside.
- Prepare to Glaze: Once the corned beef is tender, remove it from the oven. Increase the oven temperature to 375 degrees Fahrenheit. Transfer the cooked onions and carrots to a serving bowl.
- Score and Glaze Beef: Use a sharp knife to score the fat cap on the corned beef in a crosshatch pattern, then brush it liberally with the prepared horseradish glaze.
- Roast to Finish: Return the glazed corned beef to the oven and roast uncovered for 15 minutes, or until the glaze is bubbly and caramelized.
- Slice and Serve: Transfer the beef to a cutting board and slice against the grain into 1/4 inch thick slices. Serve with the cooked carrots and onions.
Notes
- For even more flavor, let the cooked corned beef rest covered for 10 to 15 minutes before slicing.
- If you prefer a milder horseradish flavor, reduce the amount used in the glaze by half.
- Use a roasting pan with sides at least 2 inches high to prevent water spills.
- The cooking time may vary depending on the size of the corned beef but 3 hours is ideal for a 4-pound brisket.
- Leftover corned beef makes excellent sandwiches or hash the next day.
- Ensure to score the fat cap deeply enough to allow the glaze to penetrate.
Nutrition
- Serving Size: 1 slice (about 6.7 oz)
- Calories: 380 kcal
- Sugar: 9 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
