How To make Glazed Corrned Beef

Best Oven Baked Brisket

This is how i make beef brisket in the oven. This recipe is so helpful in the cold months or if you have no access to a grill or smoker. You'll be happy with the results every time.
You will need:
6 pounds trimmed beef brisket
1 cup barbecue seasoning:
a mix of ( 3 tbsp smoked paprika, 1/2 tbsp cayenne pepper, 1 1/2 tbsp salt, 2 tbsp brown sugar, 1 tbsp garlic powder 1 tbsp onion powder) 1/2 tbsp black pepper
barbecue sauce to serve
#brisket
#oven_baked
#beef brisket

**For the most tender pork shoulder ever:
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Andrew Zimmern Cooks: Corned Beef

This recipe is one of my favorites, the sticky bourbon-molasses glaze gives the meat an irresistible touch of sweetness that balances out the brine. And it is perfect to celebrate St. Patrick 's day!

Brining your own corned beef at home is easy, all you need is the right equipment and time, about 7 to 10 days—therefore thinking ahead is imperative. Beyond the pink salt, which can be found at a butcher shop or on Amazon, you probably have the spices in your cabinets already. If you buy a pre-brined brisket from the grocery store, skip the first step.

For an easy side dish, simmer vegetables like cabbage, potatoes, potatoes and carrots in the poaching broth while you glaze the corned beef.

Recipe:

Brown Sugar and Whiskey Glazed Corned Beef

A point cut on corned beef was cooked in an Instant Pot on high pressure for 90 minutes with a natural release. It was then glazed with a brown sugar and whiskey glaze that had a hint of cayenne pepper. The vegetables were cooked in the corned beef broth on low pressure for 10 minutes.

How to Make Glazed Corn Beef and Cabbage

For the Corned Beef (serves 4):
2 1/2 to 3 lb. corned beef brisket with spice packet ( I used a lean flat cut center piece)
8 small red potatoes
4 medium large carrots, peeled and cut in half
1 large green cabbage, cut in quarters

For the Glaze:
1/2 cup brown sugar
1/2 cup water
1/2 cup Dijon or brown mustard

Directions:
Preheat oven to 325 degrees. Remove meat from package and place on a rack in a foil lined pan, fat side up. Sprinkle spice packet over corned beef. Place the pan in the oven, and add about 1/2 to 1 inch of water to bottom of pan. (water level should be just below the rack.) Cover the pan with foil. Bake about 2 1/2 to 3 hours. Make the glaze. In a sauce pan, combine the brown sugar and 1/2 cup water. Bring to a simmer over medium-high heat. After about 5 minutes, stir in mustard. Continue simmering another 2-3 minutes and set aside. (Reserve 1/4 cup of glaze for platter.) Boil the Vegetables: In a large pot with add red potatoes, carrots and cabbage. Add enough water to steam vegetables. Cook until tender. Keep covered until ready to serve. After 2 hours of cooking corned beef, uncover and brush glaze over top. Continue to cook the beef until internal temperature reaches 160 degrees, re-glazing every 15 minutes or so. When done, remove from oven and let rest for 10 minutes before slicing. Always slice meat across the grain. Arrange corned beef and vegetables on platter. Brush sliced corned beef with reserved glaze.

Dijon-Glazed Corned Beef with Savory Cabbage and Red

Dijon-Glazed Corned Beef with Savory Cabbage and Red Potatoes, Rustic
Corned Beef & Potato Bake

How to Make a Honey Glazed Corned Beef

Honey Glazed Corned Beef and cabbage isn’t just for St. Patrick’s Day! A traditional European meal, corned beef is perfect for any night you crave comfort food. Slow-cooked with hearty vegetables, you can feed a whole family with this recipe…and, it’s easy, too. For a sweet touch, I glazed the beef with a blend of Buckwheat Honey, mustard, ginger, and coconut sugar. Any dark honey will work well for this glaze since they tend to have a more substantial molasses flavor. We can recommend Buckwheat Honey and Avocado Honey for this recipe.

The quality of the cut of meat you buy will have everything to do with how much everyone loves this meal. Treat yourself, go to a butcher and ask for a first-cut of beef. Also, depending on where you get the beef, it may already be corned and therefore won’t come with pickling spices.

View the full recipe here: