Glazed Corned Beef Recipe Taste of Home
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03/16/2003
Final yr on St. Pats I made boiled corned beef and this version. The flavor of this recipe was superior to the traditional boiled corned beef, but the baked corned beef was FAR too tough. In prep for this year'southward St. Pats feast, I tried boiling the corned beef according to the package directions, and so draining it, patting it dry, adding the glaze, and baking information technology for approx xxx minutes (I turned the broiler on for the last couple of minutes to carmelize the meridian -- watch it carefully though!!) My family agreed information technology was the best corned beef they had ever tasted. This will exist our St. Pats corned beef recipe from now on.
03/08/2008
Y'all've GOT TO Effort THIS for St. Pat'southward Day! Bully recipe if y'all boil the corned beef first. I simmered it with the spice packet for 3.5 hours and threw some carrots in the h2o for the last twenty minutes. Took information technology out, cut off the fat, and placed information technology in a 9x13 glass dish along with the carrots. Spread the glaze all over and baked for xxx minutes at 350. I made Diane's Colcannon from this site every bit a side dish. This is meliorate than any eating house meal y'all could possibly have!
02/15/2007
Wow this glaze was amazing. I had really broiled the corned beef for 5 hours in two bottles of Guiness Beer and then filled the pan the rest of the way with water to cover the meat and added the seasoning packet. Then I took the corned beef out of the liquid and just left a small amount in the bottom of the pan and added a layer of glaze every fifteen minutes for an hour. I broiled information technology on high for the last ten minutes and it ended up coming out so great that fifty-fifty my kids (who would take never eaten corned beef before), loved it. I will never make corned beefiness any other style from now on!
03/17/2007
This was fabulously succulent. I put the corned beefs (I cooked 3 of them!) in roasting pans and filled the pans to within an inch of the top with water and added the spice packs that came with the corned beefs. Then I covered them with foil and put them in the oven at only 250 degrees for v hours. Uncovered them, drained almost of the water as well as removed the fat, added the glaze, put my carrots in with the corned beefs, and baked them at 350 for another hour, basting both the carrots and beefs occassionally. YUMMY, and the carrots were delish, besides! 3/18/07 update: Cut all leftovers into bite-sized chunks, melted butter in large skillet, put in the leftovers (corned beef, carrots, cabbage, potatoes and turnip). Cooked on medium loftier, stirring, for a few minutes. Turned stove to low, covered the skillet, and heated for almost twenty minutes - this was SUPER "corned beefiness hash".
09/25/2003
GREAT!!!! My spouse is Irish and has had alot of cornbeef and this was the all-time by far. I did cook the cornbeef in a tiresome cooker for 8 hours and turned out very tender and moist. I think leaving this step out may produce a tough dish.
03/12/2009
I have not boiled corned beefiness now for over 2 years. The corned beef is SOOOOO flavorful. It is very important to wash the brine off the corned beef start (this keeps it from being to salty). Cover 1/two way with water and comprehend. Seasonings are optional. Cooking times may very, but the slower the better. 200-250 degrees. I check afterwards 2 hours and go from there. It is done when the strands start to seperate. This next footstep is VERY Important! When the corned beefiness is done, take the juice and dump into a pot. Add together potatos, cabbage and enough water to cover and boil till tender. Add carrots and one/iv inch of water to pan and glaze both the corned beef and carrots. DON"T Broil (it will fire). Bake on 450 for twenty-thirty minutes. It will withal burn if your non careful, the goal here is to glaze! but be vigilant. Once the corned beef is glazed remove from pan and attack plate and cover with foil and let sit for 10-15 minutes. If the carrots are not done exit in pan till tender. Follow these pedagogy and I guarentee the accented best corned beefiness you will Ever have!
03/18/2004
Very yummy recipe. I have been wanting to perfect a delicious St. Patty's Day carte du jour. I take to say this is probably as close as I'll get. I rinsed my beef well and put it in the crock on low with a cup of water and the pickling seasongs for nigh eight hours. And then when I got habitation from work, I fabricated the glaze and transfered the beef and juice to a blistering pan, spread the glaze on top and baked uncovered for 30 mins. I served it with boiled carrots and cabbage, and mashed potatoes. Very good. Everyone loved it.
09/18/2001
Super piece of cake and delicious. I won't fix corned beef any other way from now on.
06/eighteen/2002
This is a delicious recipe! I rinsed the corned beef, simply information technology was still a little salty. The sauce is great!(though it burned earlier beef was done). Nexttime I volition cook the beef in water in a slow cooker then put in oven with sauce over for a 1/2 hour, so information technology isn't as salty & a little more tender.(and no burned sauce). Definately a re-do (with adjustments) Thank you!
03/19/2006
I've never eaten corned beef before and this rocks! I can't imagine eating it just apparently and bolied. I used three ane/2lb CB rinsed and trimmed off fat, simmered for 2 1/2 hours w/ iii/four pack of the seasoning that came westward/ it, drain and pat dry. Then glazed the CB and baked it west/ 2 vidalia onions, mini carots and new crimson potatoes (par eddy the car/pot. about 10 min. in the stock from earlier to ensure cooking thr.)then bake for 25 minutes as directed then broiled for near 12 minutes - mixing veggies as needed thr. cook time. I served west/ the veggies, boiled nappa cabbage and rye breaed. I would cut down to 3 tbs of sugar next fourth dimension but this is an awesome easy fool proof recipe that I volition happily take to whatever Patty'due south 24-hour interval or football party!!!! The boys loved it CHEERS!!!!!!!
03/25/2002
My husband loved this; I thought it was simply o.grand. At least it'southward a different manner to serve corned beef.
05/01/2011
I ever love to melt my corned beefiness in a crockpot for 8 hours. I then trim the fat and put the corned beef on a foil wrapped cookie sail. I employ the glaze and cook in the oven @ 350 degrees for 20 minuets. Perfect every time.
02/26/2008
I'm with the other reviewers, I like to boil mine (in the oven) for a few hours on low heat (250F) before roasting. It makes a big difference in the table salt content and I can relieve my broth to par eddy my veggies and then add together to the beef as it roasts at a high heat with the glaze. I cut back on the soy and added a touch of rock ground mustard instead. It was just succulent and I added my parboiled potatoes, carrots and cabbage to the roast for the last thirty minutes or so. Perfection! Thanks for sharing. Just as a sidenote, rinsing the corned beef of the brine coating does not reduce the common salt book that much. A brine is an absorption into the meat, so rinsing the outside only takes off then much of the salt. Yous really demand to rely on a bit of h2o cooking to draw alot of the salt out.
03/12/2011
I have been looking for a good CB recipe for quite some time. I am not a fan of boiling meat. Just doesn't sound correct and leaves it with an odd color. I followed this ane exactly except adapted the blistering time to suit my taste. I must say it turned out groovy. Baking uncovered for the terminal 30 to 40 minutes is key for the coat. Thanks.
03/09/2011
Love this, but I did it similar a more traditional kosher roasted corned beef. I starting time roasted at about 300 for v hours covered with foil and and so I basted with the sauce and broiled it briefly till it carmelized. The secret is the LONG irksome roast. It tenderizes the cutting beautifully.
05/01/2011
This was good. Cooked the corned beef in my crock pot and then moved to oven for 30 minutes with glaze, equally per other directions. Did add some carrots and potatoes and they were jazzed upward by the glaze. I'll save the recipe and pull out in March for a bit o' the Irish in our carte du jour.
02/22/2010
This is a really expert recipe i have fabricated it several times and now this is the but mode i make information technology with just a few changes... i cook it in the crockpot on low for 24 hours so mix brown sugar,soy and appricot preserves put in oven at 350 and broil for 20-30 minutes until glaze is carmelized
12/24/2011
My husband RAVED most this and he keeps asking me when we are going to have corned beef again. Thanks for sharing this!
03/17/2007
I had purchased a brisket for St. Patrick's Day thinking that I would exist the only one eating it as no one else in the family is too not bad on corned beef. That was until this recipe. My kids got to sample a little before dinner and absolutely loved it! It is so tender and tasty I tin see at that place won't be any leftovers. I made but one small change - I used but a 1/2 loving cup of black cherry-red fruit spread instead of the total cup of apricot preserves...just because that was what was on manus. The subtle cherry flavour in the glaze is fabulous. This recipe is in my recipe box to be used over and over in the futurity. [Edited iii/8/09] If this isn't the all-time corned beef recipe I don't know what could be. My kids are already asking me to make this for St. Patrick'south Day again this yr! They normally don't have a long term memory on recipes I make but this ane certainly fabricated an impression.
03/18/2006
In that location is only one thing wrong with the recipe, don't expect a lot of leftovers. My husband could not quit raving and eating this Rorned Beef. He said it was the best he ever had and did not even desire to put horseradish on it. I did simmer it for an two hours and then followed the receipe exactly. Thank you Melody for a wonderful recipe.
03/17/2006
Wow! This is INCREDIBLE!! I trimmed the fat from the beef and rinsed it well so put it in a pot and boiled it for virtually three hours (I actually used two briskets, 1 -3lb and 1 -2lb, I used one seasoning parcel for both.) After it boiled I followed the recipe for baking it with the apricot spread. Information technology came out really tender, after information technology was sliced, we didn't fifty-fifty demand a knife to cut it. The sauce was swell! It was sweet simply not overpowering. Very, Very Good!!
03/19/2002
I admittedly loved my annual St. Patrick's Day corned beef cooked this way! The only change I made was to add 2 tablespoons of mustard to the glaze. The glaze was so good that we all saturday around the table picking at the $.25 stuck to the platter. It was like eating candy! The corned beef itself turned out tender but business firm. It didn't all fall to pieces the way information technology does when I just eddy it. I served it with buttered boiled potatoes and cabbage. Wonderful!
08/06/2013
Tried this recipe every bit it is written for the first time at a family gathering. Information technology was a large hit. It will definitely be in my make again list.
03/30/2010
My husband is non a fan of corned beef, but this recipe he had NO complaints about. The recipe is clear and easy to follow and the cease results are magnificent!!! This will exist the but way I volition brand corned beef from now on.
10/12/2011
First time ever making corned beef. I went the slow cooker route and it came out perfect. The sweetness sauce makes for a perfect combo with the salty beefiness. yum!
12/21/2011
This was fabulous! I love the idea of using apricot preserves equally a principal ingredient in the glaze. I cooked the meat in a wearisome cooker on low for close to viii hours. It was perfect!
01/22/2007
First-class. Fabricated exactly per the instructions and had the best corned beef ever.
04/10/2005
wow! yum! and thanx! i had never made a corned beef before, but it was on auction at the store. i found this recipe and information technology was a hit! i took the advice of others and boiled the meat get-go and baked with the coat for the last 35 minutes. it was sooooo proficient. my married man admittedly loved it. i think the glaze would be smashing on a pork roast or chicken also. this is going to become a popular recipe in our house.
03/22/2010
This is BY FAR the best corned beef I have ever tasted! We had this a couple nights ago, and all 5 of us couldn't end raving about it. Crawly!
03/xx/2011
Delicious and a snap to make. I cooked the meat in a deadening cooker on low for 10 hours. Meat was so tender I had to use a spatula to become it onto a blistering pan without breaking. Then put the meat into the oven to finish with the glaze. My family loved it and wants more. Cheers for a keen recipe.
01/05/2012
Delicious! Made just equally written and it was perfect.
03/17/2013
My rating is strictly for the glaze. I prepared my corned beef, carrots, cabbage, potatoes and onions the former-fashioned manner on the stove top. Before adding the vegetables, I removed the brisket, placed information technology fatty side up on a baking pan and smothered it in this glaze. While the vegetables were cooking in the liquid on the stove, the brisket baked in the oven at 350 for about xxx minutes. Seriously tasty. I'm hoping for some leftovers, considering I'thousand sure the beefiness would make a groovy sandwich.
03/27/2013
My married man said "e'er make corned beef this way!" This was a most amazing dish, especially since I used an Apricot-Jalapeno preserve. The sweet/hot philharmonic on the corned beef was legendary! This is my new become-to for corned beef!
01/01/2003
I served this on New Yr's Day for company and it was enjoyed by all - WITHOUT MAKING ANY CHANGES TO YOUR RECIPE! I'll be making it again.
03/18/2014
Would have given 5 stars if not for: Step two - "Cover tightly with aluminum foil and broil for ii hours; bleed liquid.". After draining the liquid the bottom of the corned beef and the glaze that ran off burned in the bottom of the pan. Step 4 - "Broil uncovered at 350 degrees F (175 degrees C) 25 to 30 more minutes, or until the meat is tender; basting occasionally with pan drippings". What "pan drippings"? I only removed all the liquid! Side by side time I will remove "some" liquid with a turkey baster and put it bated to baste then leave enough liquid in the pan to avert burning. Too the removed liquid will make an swell Au Jus prior to adding glaze. Flavor and tenderness were excellent with the exception of the burned bottom which I cut off. BTW - I used 50/fifty "Guinness" and water, later all information technology was St. Patick's Mean solar day.
10/01/2011
The season of this Corned Beef was absolutely delicious. I followed the baking instructions but found that information technology was a mistake to bake the CB with the glaze uncovered. The meat totally dried out. I would bake it covered with the coat next time.
01/02/2013
i did this in the crock pot and it was very good! it wont exist a glaze though. Just juice.
03/eighteen/2011
This is our favorite corned beefiness recipe. It does need to be cooked longer than indicated in the recipe if y'all want information technology to exist tender. I cook in my crockpot with the corned beef seasonings for at least 12 hours & and so remove, glaze with apricot glaze and bake in oven for 10-xv minutes. The 20-30 minutes recommended in the recipe tends to crusade the sauce to burn.
09/07/2002
Sweet and salty combo is a expert one, thanks for sharing this recipe.
06/17/2010
I made this recipe today and the family unit loved information technology. I customized it by cooking in a crockpot for 7 hours, and so tuckered thr liquid and brushed on the glaze several times over the adjacent hr. Information technology was great!
03/20/2012
I've been looking for a way to brand corned beef that doesn't involve beer, was happy to find this. I chose to simmer mine on the stove top for the first role because I wanted it to exist tender and moist. It took about 5 hours in my dutch oven, overall this method worked well. Will program better next time so I can try it in the slow cooker. I had a 3lb brisket so I only mixed a one-half-recipe, I trimmed the fat before applying the coat. At that place was still enough coat for my carrots which I par-boiled for ten mins, so bundled effectually the meat on a foil-lined blistering pan (made potatoes too, but simply brushed coat on the carrots, too sprinkled on some marjoram). Baked at 350 for about 25 minutes, it could have gone merely a picayune longer to caramelize the edges more. The whole meal came out actually good, the glaze compliments the corned beef nicely. Thanks for the recipe!
03/18/2004
Tried this recipe and information technology'south GREAT. The few changes I made were - boiled the corned beefiness for a few hours before baking it (30 minutes) with the coat & baked information technology the last ten minutes. I used carbohydrate gratis jam and sweet & depression brown sugar and information technology was yet wonderful. Very niggling leftovers and they were gone the adjacent day, Much improve than patently boiled. Thanks alot for a new idea.
01/20/2012
I admittedly dearest this corned beefiness recipe. I follow the recipe and exercise not boil the corned beef starting time. Corned beefiness is supposed to exist on the drier side and this turns out perfectly. Information technology'south dandy leftover equally hash for breakfast. A keeper if you lot are tired of corned beef and cabbage.
03/nineteen/2002
Being Irish, I similar to make corned beef on March 17 every year. We normally make a corned beef and cabbage soup. I plant this recipe and idea it would be nifty. As luck would have information technology, I was to have oral fissure surgery on the 18th, and wanted to make my final meal, so to speak, special. with that, my sister was to lookout the children while my hubby took me out to dinner. We fabricated this recipe and set it on the stove, asking my sister to put information technology abroad when it was cooled. Apparently, it was wonderful, because there was none left. My sis, her fiance, and my iii kids ate the whole thing. I plan to make it once more presently and then I may encounter how wonderful it tastes. It got rave reviews, and smelled outstanding. I should take had some before we went out.
04/30/2006
I bought a huge cut of corned beef last month and merely made half because i was not certain if my family would like information technology due to the fact that we never had it earlier. I fabricated it the way a friend told me to with cabbage and potatoes, my family hated information technology. So, I saw this recipe yesterday and tried it with the other half and oh my god, then succulent. My family unit gobbled it upwards. They told me never utilize the other recipe once again. The sauce on this is exceptional and simple, planning to endeavor it on chicken.
03/xiii/2009
Pretty expert; does have a prissy flavour; but the mess later on blistering from the carmelized marinatde almost makes information technology not worth the hassle. If you're going to practise this; Make SURE that yous line the pan with al foil or something; as the marinade sticks similar something shocking; it took nearly three hours of soaking to get it maleable enough later to get the leftover marinade out. Trully; would one-half the recipe next fourth dimension and coat the corned beef the concluding ten mins or so; upward the heat a fleck; to carmelize information technology that mode; or perhaps utilize the marinade as a dipping sauce instead..?
06/19/2011
We loved it! But I made a error - I used worcestershire sauce instead of soy sauce - it was succulent!
03/28/2007
Wonderful coat. I cooked the corned beef in the crockpot for 8 hours on low. (I did not even utilise the spice packet that came with it.) I put the cooked beef in an oven proof pan and spread the coat all over the top and bottom. Then put under broiler for near 15 minutes, watching carefully. It was a big hitting with my family!!
01/ten/2014
I soak my beef over night in a non-reactive pot, information technology helps to remove more of the excess common salt. I and so put the beefiness in a enameled bandage iron Dutch oven, add the h2o, I never bother with the parcel that comes with the beefiness considering the beefiness is already corned (it'south actually more for your vegetables), comprehend and put into a preheated 350 oven, IMMEDIATELY reduce the oestrus to 250. Broil for 3 hours. The concluding half hour I drain off the liquid into a double banality which I volition utilize for steaming my veggies. Simply earlier dealing with the veggies, I spread the glaze evenly over the beef and render it back to the oven and increase the oven temp to 350 (uncovered) for about a half hour (spotter carefully). Remove from oven and let the beef sit covered on a pre-warmed serving platter on the stove for a half 60 minutes. While the beef is "resting" I steam my potatoes and carrots (together) until they are about one-half done. Add the half washed veggies to the pot with the drippings, stir to glaze and return the pan to the oven uncovered for almost fifteen minutes, check for doneness. Add the potatoes and carrots to the serving platter around the beef and serve.
06/17/2007
Did not have apricot preserves, so I used orangish marmalade instead. Wow! Fantastic flavor. The meat was not tender cooked this way, merely it may have been the cut. Don't hesitate on buying the better higher priced corned beef and you won't be disappointed.
01/11/2012
I ordinarily merely practise my corned beef with dijon mustard but I wanted something new and different. This was really practiced! An excellent variation on the usual corned beef, this recipe is sweet just not to a mistake. I served it with some sweet and sour cabbage and a nice difficult roll of bread. Went perfect paired with a bock beer! Bask.
11/03/2010
Astonishing!! My family loved information technology!! I did cook the meat in the boring cooker for near 6 hours on low. Then baked in the oven with the gaze at the end for about 40 minutes.
07/28/2007
Waaaaay likewise salty. We were disappointed in this and won't make over again.
04/22/2010
Very yummy! Corned Beef is my absolute favorite and I similar the difference this offers than the traditional Corned Beef & Cabbage. I do however think the Apricot glaze is slightly overpowering on the gustation. Next time I will cut the amount down to perchance one-half. Still bang-up though! I volition definitely make this once more.
11/25/2002
Did non relish this at all!
09/ten/2010
My half dozen year old daughter has requested this for her BD dinner for the past two years. My married man, when I beginning made this, just went... "ugh..corned beef" and was so skeptical. Guess who requests this now?? Yes! He is a convert! It volition easily simmer in a crockpot all solar day in its bathroom, then you can have it out and do the glazing function in the oven. I have constitute that this makes the nearly tender cut. I have made it all the dissimilar ways, and that is my favorite method.
02/26/2006
This is a nice change to traditinal corn beefiness. My kids like cornbeef and this gives me another option for serving. We took the proposition of baby carrots and tossed them into the dish once the glaze went on...terrific.
09/27/2011
for some reason, this did not turn out for me at all, the corned beef was so tough as to exist inedible. I'm giving information technology 4 stars for the benefit of the doubtfulness since I followed other reviewers' advice and boiled before the glazing stage instead of baking.
05/xix/2004
This recipe was SO FANTASTIC! I was leary of baking a corned beef! I had never made i before, and only ever had heard of them boiled. In fact, I never really did like corned beef. But, I bought the meat to attempt something unlike. When my husband heard that I was making a corned beef for dinner he told me how he couldn't stand corned beef and disliked annihilation boiled. I plant this recipe, and tried it - non simply was it so EASY to make, it was the striking dinner of the year! No kidding! Even my finicky five y.o. gobbled it up! My married man, needless to say, ATE his WORDS! He could not believe how much he enjoyed information technology! The coat adds such a good flavor to the meat! Thank you SO MUCH for sharing this recipe, Melody! It was the all-time! (and made me seem like a gourmet chef!) :-)
09/04/2013
What an astonishing corned beef. Made exactly how recipe stated. A true crowd pleaser!
03/17/2010
Very expert, a big hitting with the croud. Volition make every St. Pat'south Day, (if not before)!
07/17/2003
Delicious glaze! I made the corned beef in the crockpot the night before, and then reheated with the glaze at dinner fourth dimension. Definely a keeper, don't recall I'll do corned beef any other way!
08/14/2013
This recipe is Crawly!!! I made it twice this week because information technology is so amazing and since the corned beef shrinks to such a small amount, I had to have more. I boiled the corned beef in a pot on the stove with the packet of seasoning for 3 hours on medium low estrus after the h2o boils. I made the glaze according to the recipe. I smothered the corned beefiness with the coat and cooked it in the oven at 350 degrees for 20 minutes and 3-4 minutes on broil. Both my daughters and my friend raved about this recipe. I will be making it many more than times...Thank you for it!!!
03/20/2007
This was nifty. My whole family loved it. I didn't take apricots then I used a jar of Orange marmalade and it worked great. Will definitely make again.
05/21/2010
This is the only corned beef my dh volition request since we showtime tried it last year. Later on the first time I fabricated it for St. Pattys mean solar day '09, he was hooked and bought several more than briskets for cheap that nosotros froze and made on after dates. We did the same this year, and it seems this is now our yearly St. Pats recipe.
08/28/2014
I've made this at least ten times and it is still my family unit'south favorite style to eat Corned Beef. I don't modify anything. It is served with carrots, cabbage and/or sauerkraut and/or dilled potatoes. The leftover beef makes the most ultimate sandwiches on rye using French/Russian dressing mixed together and slathered on with sprinkles of caraway seeds and sauerkraut.
09/10/2013
really good , it can be a little also sweet if u don't served with the right sides
11/01/2006
This is a very good alter to the traditional corned beefiness and cabbage. Next time I call up I will cook in crockpot with the spices from the package and then finish up in the oven with the sauce. I think corned beef is more tender when cooked in crockpot. This was adept, merely not as tender. The sauce is great and I call back next time I volition use peach in place of apricot. Very practiced and volition brand once more.
01/sixteen/2012
Fabulous! Was a big hit with my hubby. All-time way to have corned beef!
01/29/2012
I didn't know untill I went to brand this dish that the corned beef came "plain" with spice parcel on side or pre-seasoned. I made sure I used a corn beef that was "plain". My unabridged family LOVED it. The apricot really does brand the dish. Even my husband who is not a huge fan of corned beef thought it was very tasty. Thank you for the wonderful recipe.
05/20/2014
My son loved it. I followed instructions exactly and information technology turned out perfectly. Our biggest trouble was non having enough; information technology was a half the suggested size. Next time will demand to take at least two.
09/09/2014
This recipe was amazing! I used others reviews and cooked it in a crock pot all 24-hour interval (10 hours) on depression. I covered the meat in a wheat beer instead of using water. It was truly amazing. My family loved it and information technology was SO easy. An like shooting fish in a barrel crock pot repast that will be added to our list of favorites!
03/19/2009
My better half wanted to fix corn beef simply couldn't observe a decent recipe in our cookbooks. I came to allrecipes.com and VIOLA!! Found this glazed recipe, he fixed the roast, it was delicious!!! We found our corn beefiness roast recipe!!! Thank you for sharing!
06/16/2004
Offset and foremost... The ameliorate the cut of meat the ameliorate this recipe. This was very simple to make but tasted absolutely slap-up! I've never tasted corned beef and so practiced! The only thing I did different was to eddy the corned beef for half and hour before putting in the oven. The meat wasn't salty and information technology was VERY tender. The sauce was actually tasty and we gobbled up every seize with teeth. All-time corned beef I've ever had.
03/11/2010
I take made this every yr for our St. Patrick'due south dinner party we have with my family unit, because of the rave reviews information technology got the first time I made it. Fifty-fifty those that say that they don't intendance for corned beef can't get enough of this because of it'due south sugariness and the coat makes it so tender and yummy! Even reheats well!
02/20/2014
I have fabricated this recipe multiple times and it has E'er been well received. I've fifty-fifty had people who claim to hate corned beef, love it. The just affair I did differently was that I always eddy my corned beefiness for 10-fifteen minutes prior to putting it in the oven. Otherwise I stick to the recipe.
04/28/2009
different but delicious
03/16/2011
Entire family loved this dish. My kids are picky eaters just my 7 yr old said, "Mommy this is scrumptious!" Definitely will make this one over again!
11/18/2004
I loved this, merely my husband (who doesn't like corned beefiness that much) thought it was ok. The marinade got a little overdone, however. Keep an eye on it.
06/24/2005
Can't get any easier than this! I boiled the corned beef (without the spice package) for 2 one/2 hrs first...then merely mix upwards the coat and broil as directed! Very tender and tasty.
03/21/2012
very good!
05/31/2007
This was surprisingly good. Next time I will do as others take suggested and cook first in the slow cooker and finish with the coat in the oven. I volition make the glaze again with only the carrots - yummy!
03/28/2013
the was the all-time corned beef i have ever eaten! i started in the wearisome cooker and ended by pouring that glaze over it. yum!!
05/17/2010
This may exist good for those that don't like traditional corned beefiness but for us information technology was unacceptable.
08/xx/2014
This was very good! My picky girls ate it upwards!
03/21/2004
This recipe was wonderful ~ the only thing I did dissimilar is I cooked the beef in a dutch oven inside the oven with potatoes, carrots and onions. After three hours, I removed it and put in a split up baking dish with this glaze over it and cooked for some other 45 minutes ~ it was great!
03/21/2011
I made this on St Patricks day. Since I work all 24-hour interval I placed in the tedious cooker on low with eight oz of water for about 9 hours. I then placed in a baking pan put the glaze every bit directed on top and information technology was wonderful. I will make this for St Patricks day every year and many times in between. Very good season throughout. My husband and I both concur that the outside where the glaze had been carmelized was the all-time part. He was disappointed that there wasn't enough left over for him to take for his lunch. I served with corn and Irish Potato Goulash.
11/06/2006
I of the BEST corned beef recipes Always! We loved it!! I wouldn't change i thing about this recipe. Follow it to a "T" and you lot will not exist disappointed. Give thanks you for the recipe!
10/29/2008
I'm a college educatee and wanted to make corned beefiness for my brothers on St. Patrick'southward Day while nosotros were away from habitation. This was SPECTACULAR. The glaze really made this dish stand out. Not one bit of that thing was left at the end of the night, and it'southward now i of my standard recipes. Make sure to get flat-cut corned beefiness though--much easier to cutting.
05/25/2009
HOLY COW! This is Amazing! My Begetter-in-Law vicious sick and sent this hunk of Corned Beef over for me to cook. I am non fond of it at all and dreaded the thought of the usual Corned Beefiness repast. I found this recipe and fabricated up following Victoria Leigh'southward changes. I knocked it out of the park! Everyone loved it, including my Begetter-in-Law who does non give out food compliments easily. I made this a week ago and he is still talking near how much he liked it. This is something I will really plan to make over again and again!
03/24/2003
Really good glaze. I boiled my corned beef for 2 hours so added the glaze and cooked in oven for some other 30 minutes with potatoes. It was actually good and moist. thx.
03/30/2007
Tried this recipe as written and we did not care for the soy sauce flavor. Made it again, this fourth dimension I baked it with a bottle of apricot ale at 275 for five hours.(No spice pack) Removed from oven, drained, cut the fatty abroad and added a apricot chutney to the meat and baked for a infinitesimal, (will burn down and so lookout man carefully.) It was very moist and had a nice carmelized glaze.
07/12/2004
This glaze was actually great. It almost tastes like the ribs yous get at a chinese restaurant.
03/xviii/2011
Yummy! My family loved it. I did as other reviews suggested and cooked it in water first. I added the glaze and baked information technology while my cabbage and potatoes cooked in the water. Thanks!
08/29/2013
This was my first time making corned beef. It was uncomplicated to brand and tasted delicious! I volition definitely add this recipe to my regular dinner rotation.
07/30/2013
Glaze was good! A piffling sweetness...
03/20/2012
I will cook corned beefiness like this again for certain. It turned out wonderful. I did non have apricot and so I used cerise pepper jelly instead and it came out perfect. Juicy inside, slightly crunchy and sweet on the outside. Timing was right on for cooking with a 3.5 lb roast.
03/23/2014
my guests raved over this. I always choose a corned beef round (don't want all the fatty of a brisket) and this recipe is replacing my female parent-in-law's.
05/thirteen/2002
Easy! Perfect combination of sweet and salty. I nonetheless take people request me for the recipe.
Source: https://www.allrecipes.com/recipe/17855/glazed-corned-beef/