Description
This Glazed Corned Beef recipe offers a tender and flavorful main course perfect for an Irish-inspired meal. Slow-roasted with carrots, onions, and pickling spices, it's finished with a sweet and spicy horseradish glaze that caramelizes beautifully in the oven.
Ingredients
Units
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
- Water as needed
For the Glaze
- 1/3 cup brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain pommery mustard
- 1 tablespoon hot prepared horseradish
Instructions
- Preheat the oven: Set your oven to 325 degrees Fahrenheit to prepare for slow roasting the corned beef.
- Prepare corned beef: Remove the corned beef from its package and pat it dry with paper towels. Place it fat side up in a roasting pan with 2-inch high sides.
- Add vegetables and seasoning: Arrange the carrots and onion wedges around the beef. Pour enough water into the pan to come halfway up the sides of the beef. Add the pickling spice packet into the water, avoiding placing it directly on the meat.
- Cover and roast: Tightly cover the roasting pan with tin foil and place it in the oven. Cook for 3 hours, until the meat is very tender.
- Make the glaze: While the beef is roasting, combine brown sugar, Dijon mustard, whole grain mustard, and horseradish in a small saucepan. Whisk constantly over medium-high heat until the sugar melts and the mixture thickens to a glaze consistency. Remove from heat and set aside.
- Prepare for glazing: Once the beef finishes roasting, remove it from the oven and increase oven temperature to 375 degrees Fahrenheit. Transfer the cooked onions and carrots to a bowl.
- Score and glaze beef: Using a sharp knife, score the fat cap on the corned beef in a diamond pattern. Brush the glaze liberally over the fat cap.
- Final roasting: Return the glazed beef to the oven and roast for an additional 15 minutes, until the glaze is bubbly and caramelized.
- Slice and serve: Transfer the corned beef to a cutting board and slice against the grain into 1/4 inch thick slices. Serve with the roasted vegetables.
Notes
- For an even more tender result, you can slow cook the corned beef in the oven at a lower temperature for 1 additional hour.
- Make sure to score the fat cap carefully to allow the glaze to penetrate and caramelize well.
- If you do not have whole grain pommery mustard, substitute with an equal amount of coarse Dijon mustard.
- Leftover corned beef can be used in sandwiches or hash for the following day.
- Ensure the roasting pan has high enough sides to hold water without spilling.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 10 g
- Sodium: 850 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 120 mg
