Honey Glazed Corned Beef Recipe

Submitted by Sharon123

"A yummy glaze with honey, brown sugar and mustard. From the Sue Bee Honey folks! Corned beef is very popular in England."

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photo by Swirling F.

Ready In:: 3hrs 10mins
Ingredients:: 11
Serves:: 8

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ingredients

4 lbs corned beef brisket
2 quarts water
1 tablespoon pickling spices
1 large white onion
1 large carrot
1 stalk celery
2 garlic cloves
Glaze
¹⁄₂ cup honey
¹⁄₄ cup brown sugar, packed
3 tablespoons Dijon mustard
¹⁄₂ teaspoon ground ginger

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directions

Tie pickling spices in a square of cheesecloth(spices may come with corned beef package). In a large stock pot, combine corned beef, water, pickling spices, whole vegetables and garlc. Bring to a boil, lower heat and simmer 3 hours. You may use a crockpot for this, cooking 4-6 hours on high.
Place a cooking rack in a shallow baking pan or dish. Transfer brisket from cooking liquid, placing fat side up on rack.
Combine honey, brown sugar, mustard and ginger to make a glaze. Spoon glaze over meat.
Bake, uncovered, in a preheated 350*F. oven for 30 to 40 minutes. Transfer to serving plate.
Makes 8 servings.

Questions & Replies

Does this have nuts of any kind?

See Also
Simple Classic Salmon Chowder Recipe | Cake 'n Knife Slow Cooker Corned Beef and Cabbage Stew - The Recipe Critic Salmon Dog Food Recipes You Can Make at Home - Rocky Kanaka Corned Beef Hash Patties Recipe

TEGAN W.

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Reviews

This was the best corned beef I have ever made! Everyone raved over it! There wasn't even any leftovers either! I used the brine to flavor the potatoes, cabbage and carrots. Mine was not sticky or overly sweet. It was just the crust on the outside that had a glaze on it.It was excellent! Still used my many mustards to dip it in! Loaded with flavor and is a keeper in this house! I got a really good one this year. Nice and lean! And the biggest I could find too!Thank you ever so much... What a feast we had! A very happy family at the Jelly house this St. Paddy's Day

HotPepperRosemaryJe
Absolutely OUTSTANDING! I've never tasted such good corned beef. I did everything you said. I did add one bottle of beer to the water for simmering. I'll be making this a lot more often that St. Patty's day. Thanks so much for a truly great recipe

Rita M.
See Also
Old Fashioned Baked Macaroni and Cheese Recipe
This recipe is worth more than 5 stars....everyone raved about it and I had to pass out the recipe...yummy way to have corned beef

CIndytc
Delicious! I've made a number of glazed corned beef recipes, but never one with honey and quite enjoyed it! The glaze was a little thin and ran off, so after it baked a while and thickened, I scraped some off the pan and reapplied to the corned beef. Thanks for sharing the recipe!

LonghornMama
I have to rate this.......incredibly delicious as my daughter said.......and if you know what it is like to please a 15 yr old girl, then you know what I am saying! Super easy, made it on a Sunday and got to do other things all day and not worry about dinner. I put a little more celery and onions in and then about the last hour added potatoes to my broth while I put the meat only in the oven with the glaze. The meat with cooked celery, carrots, onion and potatoes was a great meal for us! My grocery store has brisket on sale and I am going to go get another one before the sale is over! Thanks so much for sharing!!

sunnysky2u

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RECIPE SUBMITTED BY

Sharon123

Murphy, 73

392 Followers
3308 Recipes
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I live in the mountains of N.C. and love it here. I love to cook and try new recipes. I quilt, crochet, do rug hooking, and dabble at oil painting.I am a vegetarian,well, almost, I do eat a little fish. I have traveled alot and am glad to settle down.I have 5 children and 5 grandchildren.I am into herbs, for cooking and for healing. I used to take care of a 97 yr. old lady, who taught me so many things about cooking and life. I am a Seventh Day Adventist and my passion is learning more about my Saviour, Jesus Christ! I have recently undergone radiation and chemotherapy for cancer. My wonderful friends here at Zaar held a cookathon for me. Here is a link to the cookbook of all the recipes they made. Thanks guys, you're the best! Oct. 2011. Update: I am now 6  years cancer free! :D I was the host of Newest Zaar Tag in the game room. Please do come by and check it out!  Now I am a host in the TOTM forum(Topic of the Month).<a href=http://s10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/?action=view?t=NewestZaarTag_InTheKitchen.gif target=_blank><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/NewestZaarTag_InTheKitchen.gif border=0 alt=Photobucket /></a>  <a href=http://www.recipezaar.com/cookbook.php?bookid=123948>Sharon123's Cook-a-Thon Cookbook</a> <object width=750 height=400 data=http://www.travbuddy.com/flash/countries_map.swf?id=2833841 type=application/x-shockwave-flash><param name=data value=http://www.travbuddy.com/flash/countries_map.swf?id=2833841 /><param name=bgcolor value=#372060 /><param name=src value=http://www.travbuddy.com/flash/countries_map.swf?id=2833841 /><param name=quality value=high /></object> <a href=http://www.travbuddy.com/travel-widgets><img src=http://www.travbuddy.com/images/widget_map_promote.gif border=0 alt=/ /></a> Participation & 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Honey Glazed Corned Beef Recipe - Food.com (2024)

FAQs

What is the secret to best corned beef? ›

Simmering corned beef on the stovetop is a tried-and-true method that results in very tender beef. One of the keys to simmering corned beef correctly is the amount of water in the pot. When there's not ample liquid to cover the meat, your dreams of tender corned beef may be replaced by a tough, chewy result.

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What not to do when cooking corned beef? ›

Cooking corned beef at a high temperature

Add cooking it at too high of a temperature to that list. Indeed, corned beef's tender texture emerges only after the meat simmers on low heat for several hours. That's because corned beef is made out of brisket, a cut of meat that contains lots of connective tissue.

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What makes corned beef taste better? ›

To add some flavor to your boiled corned beef, add some vegetables, such as carrots, onions and potatoes, to the pot. These vegetables not only add flavor but also make for a well-rounded meal. You can add some herbs and spices, such as a bay leaf, garlic and peppercorns, to the water for extra flavor.

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Does corned beef get more tender the longer you cook it? ›

Corned beef is safe once the internal temperature has reached at least 145 °F, with a three minute rest time, but cooking it longer will make it fork-tender. Corned beef may still be pink in color after cooking. This does not mean it is not done. Nitrite is used in the curing process.

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What happens if you don t rinse corned beef before cooking? ›

Many recipes don't include a step for rinsing the meat, but it's worth doing it anyway. Depending on the pickling solution used for the meat, you may be in for a saltier meal than you bargained for if you cook the meat without rinsing it. And don't worry: Rinsing won't make the beef taste bland!

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What gives corned beef its unique flavor? ›

The flavor profile often includes bay leaf, black peppercorn, mustard seed, dried red pepper and coriander. If that blend sounds familiar, it's because it's same list of spices that are packaged as pickling spice. Not surprising, since corned beef and pickles are commonly made in the same place: a deli.

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What makes corned beef unhealthy? ›

Corned beef is processed red meat made by brining brisket in a salt and spice solution to flavor and tenderize it. While it provides protein and nutrients like iron and vitamin B12, corned beef is relatively high in fat and sodium. It's also a source of certain compounds that may increase your risk of cancer.

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Should corned beef be cooked covered or uncovered? ›

Cover with foil and bake at 350 degrees, about 2½ to 3 hours or until tender. Remove foil and bake 10 minutes more. Stovetop: Rinse the brisket, place in a stockpot (or any large pot) and add water to cover. You can also add some beer.

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Is it better to boil or bake corned beef? ›

Boiling is the most common way to cook corned beef, but it can also be baked or made in a slow cooker. The important thing is to cook it slowly so that it will be tender when finished. To serve you should slice it against the grain.

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What is the main flavor of corned beef? ›

Because of the curing process, corned beef doesn't taste like the beef you're used to eating when you have a roast or a steak. Once cooked, corned beef has a soft, tender texture and a pinkish-red hue throughout, with a balanced taste that's salty, spiced, sour, and meaty all at once.

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What is the red liquid in corned beef package? ›

Blood is removed from beef during slaughter and only a small amount remains within the muscle tissue. Since beef is about 3/4 water, this natural moisture combined with protein is the source of the liquid in the package.

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What cooking method is best for corned beef? ›

The USDA recommends simmering corned beef on the stovetop for 1 hour per pound of meat. If you're cooking yours in the oven, plan for 3 to 3 1/2 hours for a 2 1/2- to 3-pound cut.

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Why do you put beer in corned beef? ›

Beer contains acids and tannins, which break down meat and tenderize it. It's the same idea as using citrus, wine, or vinegar in a marinade. In this case, Chapple uses two bottles of pale ale to braise the beef, combining it with onion, garlic, bay leaves, and 12 cups of water.

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What tenderizes corned beef? ›

Place into a cold oven turn the oven temperature to 250 to 300 cook for 3 to 4 hours depending on the size. My last one you could cut with a butter knife. Low temperature and slow cooking will result in tender corned beef.

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How do you cook corned beef so it's tender? ›

Slow-cooking corned beef is an effective way to achieve tender results with minimal hands-on time. Simply turn on the slow cooker in the morning, then go about your day without worry, leaving the house if need be, while your meat magically tenderizes.

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Why does my corned beef always come out tough? ›

Cooking Time: Corned beef requires a long cooking time to become tender. If the meat is not cooked for long enough, it can remain tough and chewy. It's important to follow the recipe's recommended cooking time and temperature, and to check the meat periodically to ensur.

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What is the most flavorful cut of corned beef? ›

Point Cut: More marbling and fat, ideal for slow cooking, results in a richer flavor and more tender meat, best for hearty dishes.

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Why do you soak corned beef before cooking? ›

Soaking helps draw out some of the salt from the curing process.

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Honey Glazed Corned Beef Recipe - Food.com (2024)

ingredients

Glaze

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FAQs

What is the secret to best corned beef? ›

What is the red liquid in corned beef package? ›

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