Glazed Corned Beef

A traditional St. Paddy's Day meal that you don't have to be Irish to enjoy!

Posted in , Mar 9, 2011

Glazed Corn Beef

I serve this delicious entree each St. Patrick's Day, even though my family is Dutch. The meat is so tender and tasty topped with a simple tangy glaze. Leftovers make excellent Reuben sandwiches.


1 corned beef brisket (3–4 pounds), trimmed ⅔ c. ketchup
1 medium onion, sliced ⅓ c. white vinegar
1 celery rib, sliced 2 Tbsp. prepared mustard
¼ c. butter or margarine 2 tsp. prepared horseradish
1 c. packed brown sugar  


1. Place corned beef and contents of seasoning packet in a Dutch oven; cover with water.

2. Add onion and celery.

3. Bring to a boil. Reduce heat; cover and simmer for 2½ hours or until meat is tender.

4. Drain and discard liquid and vegetables.

5. Place beef on a rack in a shallow roasting pan; set aside.

6. In a saucepan, melt the butter over medium heat.

7. Stir in the remaining ingredients.

8. Cook and stir until sugar is dissolved.

9. Brush over beef.

10. Bake, uncovered, at 350°F for 25 minutes. Let stand for 10 minutes before slicing.

Serves 12

Nutritional Information:  Calories: 390; Fat: 24g; Cholesterol: 80mg; Sodium: 1820mg; Total Carbohydrates: 23g; Dietary Fiber: 0g; Sugars: 22g; Protein: 20g.

Recipe courtesy Reiman Publications and Taste of Home (

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