Glazed Corned Beef (Two Glazes)

First-cut corned beef simmered with an onion until fork-tender, studded with cloves and glazed in a hot oven with apricot-honey-Sabra or brown sugar and Gulden's mustard. Serves 8 to 12.

Naturally gluten-freeDairy-freeHigh-protein

Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Glazed corned beef studded with cloves, sliced on a board with a pot of grainy mustard
  • Prep 15 min
  • Cook 3 hr 15 min
  • Total 3 hr 30 min
  • Yield 8 to 12 servings (5 pounds first cut)

Updated

Jump to: Ingredients | Instructions | Tips | Nutrition | Print recipe

Sandra Mills includes two versions of this glaze because, as she says, they are both delicious, and it is a great meat course for a buffet. The corned beef simmers with a whole onion, with the water changed after two hours, until a fork goes through the center easily.

Then it is studded with cloves and glazed: either apricot preserves, honey and Sabra liqueur, or brown sugar and Gulden's brown mustard with optional pineapple slices, and caramelized in a 450°F oven.

Ingredients

Corned beef

  • 5 pounds first cut corned beef
  • 1 whole onion
  • Whole cloves, to stud the meat

Topping I

  • 1 cup apricot preserves
  • 1/3 cup honey
  • 1/4 cup Sabra Liqueur

Topping II

  • 1 cup hard packed brown sugar
  • 2/3 cup Gulden's brown mustard
  • Pineapple slices (optional)

Instructions

  1. Rinse. Rinse the corned beef under running water.
  2. Simmer. Place it in a large pot, cover with cold water, add the whole onion and bring to a boil. After 2 hours, take the meat out, change the water and cook until soft enough for a fork to go through the center.
  3. Drain. Drain the cooked meat, discard the onion and place in a baking pan.
  4. Glaze. Stud the corned beef with cloves. Combine the ingredients for the topping of your choice and spread it over the meat. For Topping II you can also put pineapple slices on the meat.
  5. Caramelize. Place in a 450°F oven for 10 to 15 minutes, until the glaze has caramelized.
  6. Serve. Slice across the grain. Corned beef does shrink when cooked; 5 pounds of first cut makes 8 to 12 servings.

Nutrition per serving (estimated)

590Calories
33 gCarbohydrates
<1 gFiber
33 gNet carbs
34 gProtein
34 gFat

Estimated per serving, based on 10 servings (the recipe serves 8 to 12 (5 pounds first cut)), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

High-proteinGluten-freeDairy-freeBudget-friendly

Tips

  • First cut (flat cut) corned beef is leaner and slices more neatly than the point.
  • Remove the cloves before slicing, or warn your guests.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Cabernet Sauvignon or Malbec. Wine pairing guide

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