Description
This tender and flavorful Glazed Corned Beef recipe features a slow-roasted corned beef brisket cooked with carrots and onions, finished with a zesty horseradish mustard glaze. Perfect for an Irish-themed main course, it combines traditional spices and a sweet-tangy glaze for a delicious meal that serves six.
Ingredients
Units
Scale
Corned Beef and Vegetables
- 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
- water to come halfway up beef in roasting pan
Glaze
- 1/3 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 at least 2 inches high. Arrange the peeled and chopped carrots and sliced onions around the beef.
- Add Water and Spices: Pour enough water into the pan so it comes halfway up the sides of the corned beef. Add the 2 teaspoons of pickling spice to the water, making sure not to sprinkle it directly onto the meat.
- Roast Beef: Tightly cover the roasting pan with aluminum foil to seal in moisture. Place in the oven and cook for 3 hours until the meat is very tender.
- Make the Glaze: While the beef roasts, combine the brown sugar, dijon mustard, whole grain pommery mustard, and hot prepared horseradish in a small saucepan. Heat over medium-high heat, whisking constantly until the sugar melts and the mixture has a glaze-like consistency. Remove from heat and set aside.
- Prepare to Glaze: Once the beef is finished roasting, remove it from the oven and increase the oven temperature to 375 degrees Fahrenheit. Transfer the cooked onions and carrots to a bowl and set aside.
- Score and Glaze Beef: Using a sharp knife, score the fat cap of the corned beef in a diamond pattern. Brush the horseradish glaze liberally over the fat.
- Finish Roasting: Return the glazed beef to the oven uncovered. Roast for 15 minutes or until the glaze is bubbly and caramelized.
- Slice and Serve: Remove the corned beef from the oven and place on a cutting board. Slice the meat against the grain into 1/4 inch thick slices. Serve warm with the roasted carrots and onions.
Notes
- Make sure to dry the corned beef well before roasting to help the glaze stick better.
- If you don't have whole grain pommery mustard, substitute with extra dijon mustard or spicy brown mustard.
- For best results, use a roasting pan with sides to hold water and catch drippings.
- Leftover corned beef can be stored refrigerated for up to 3 days and is great in sandwiches or hash.
- If the corned beef is very large, roasting time may increase; check tenderness before glazing.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 10 g
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
