Description
Tender Glazed Corned Beef is a hearty and flavorful dish, perfect for cozy dinners and family gatherings. Slow-simmered with aromatic spices and finished with a sweet and tangy glaze, it’s a meal that feels both classic and special.
Ingredients
Scale
- 3 to 4 pounds corned beef brisket
- 4 large carrots, peeled and chopped
- 6 small Yukon Gold potatoes, halved
- 1 small head green cabbage, quartered
- 4 whole garlic cloves, unpeeled
- 2 bay leaves
- 6 to 8 whole cloves
- 1 teaspoon black peppercorns
- 1/3 cup brown sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 8 to 10 cups water (enough to cover meat)
Instructions
- Rinse the corned beef brisket and place it in a large pot. Cover with water.
- Add garlic, bay leaves, cloves, and peppercorns. Bring to a boil, then reduce to a simmer for 2.5 to 3 hours.
- Skim off foam during cooking for a cleaner broth.
- Add carrots and potatoes during the last hour of cooking.
- Add cabbage during the last 15 minutes of cooking.
- Remove everything from the pot and set aside.
- In a small saucepan, combine brown sugar, Dijon mustard, and apple cider vinegar. Simmer until thickened.
- Brush glaze over the corned beef and broil for 3 to 5 minutes until caramelized.
- Slice the beef against the grain and serve with vegetables and extra glaze.
Notes
- Always slice the beef against the grain for tenderness.
- Simmer gently instead of boiling to avoid tough meat.
- Rest the meat before slicing for juicier results.
- Leftovers are perfect for sandwiches or hash the next day.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Simmering, Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 475
- Sugar: 9g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 95mg