Description
This Glazed Corned Beef recipe offers a tender and flavorful main course perfect for a hearty meal. Slow-roasted with carrots and onions, then finished with a spicy-sweet horseradish glaze, it brings classic Irish flavors to your table with an easy roasting method.
Ingredients
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
Glaze
- ⅓ cup brown sugar
- 2 tablespoons dijon mustard
- 1 tablespoon whole grain pommery mustard
- 1 tablespoon hot prepared horseradish
Instructions
- Preheat and Prepare: Preheat your oven to 325 degrees Fahrenheit. Remove the corned beef from its packaging and pat dry thoroughly with paper towels. Place it fat side up in a roasting pan with sides about 2 inches high.
- Add Vegetables and Liquid: Arrange the peeled and cut carrots and sliced onion wedges around the corned beef in the roasting pan. Pour in enough water to reach halfway up the sides of the meat. Add the pickling spice packet to the water, ensuring it does not rest directly on the meat.
- Roast Covered: Cover the roasting pan tightly with aluminum foil to trap moisture. Place it in the oven and roast for 3 hours until the meat becomes very tender.
- Prepare the Glaze: While the beef is roasting, combine brown sugar, Dijon mustard, whole grain pommery mustard, and hot prepared horseradish in a small saucepan. Whisk constantly over medium-high heat until the sugar melts and the mixture thickens into a glaze. Remove from heat and set aside.
- Finish Roasting: Once the corned beef is tender, remove the roasting pan from the oven. Increase the oven temperature to 375 degrees Fahrenheit. Remove the carrots and onions to a separate bowl. Score the fat cap on the corned beef using a sharp knife in a diamond pattern, then brush the horseradish glaze generously over the fat.
- Glaze and Brown: Return the glazed corned beef to the oven and roast uncovered for 15 minutes until the glaze becomes bubbly and caramelized.
- Slice and Serve: Transfer the corned beef to a cutting board. Slice the meat thinly, about 1/4 inch thick, cutting against the grain to ensure tenderness. Serve with the roasted vegetables alongside.
Notes
- Use a roasting pan with sides to prevent liquid from spilling in the oven.
- Be sure to score the fat to allow the glaze to penetrate the beef's surface for added flavor.
- If you prefer, substitute Dijon mustard with a mild yellow mustard or spicy brown mustard depending on heat preference.
- Let the meat rest for 5 minutes after roasting for juices to redistribute before slicing.
- Leftover corned beef can be stored refrigerated and repurposed in sandwiches or hash.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 12 g
- Sodium: 950 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 115 mg
