Glazed Corned Beef
Tender, slow-simmered corned beef brisket finished with a sticky, sweet-spicy brown sugar mustard glaze. The glaze caramelizes in the oven, creating a glossy crust that contrasts perfectly with the salty, spiced meat. A classic centerpiece for St. Patrick's Day or a hearty Sunday dinner.
For 6 servings
- prep
Rinse and prepare the corned beef.
Remove the corned beef brisket from its packaging. Rinse well under cold water to remove excess surface brine. Pat dry with paper towels.
- boil · ~180 min
Simmer the brisket until fork-tender.
1.Place the rinsed brisket in a large Dutch oven or stockpot.2.Add the contents of the spice packet to the pot.3.Pour in enough water to cover the brisket by at least 2 inches.4.Bring to a rolling boil over high heat, then reduce heat to low.5.Cover and simmer gently for 2.5 to 3 hours, until the meat is fork-tender.TIPKeep the water at a gentle bubble, not a rapid boil. Rushing this step makes the meat tough. - prep · ~5 min
Make the brown sugar mustard glaze.
1.In a small saucepan, combine brown sugar, whole grain mustard, honey, apple cider vinegar, and ground clove.2.Warm over low heat, whisking constantly, until the sugar dissolves and the mixture is smooth.3.Remove from heat and stir in the black pepper. Set aside. - rest · ~10 min
Rest and drain the brisket.
Remove the cooked brisket from the liquid and place on a cutting board. Let it rest for 10 minutes. Discard the cooking liquid. Pat the brisket dry with paper towels.
TIPDrying the surface helps the glaze stick and caramelize properly. - prep
Trim the fat cap.
Using a sharp knife, trim the thick layer of fat on top of the brisket, leaving about 1/4 inch. Score the remaining fat in a diamond pattern without cutting into the meat.
- bake · ~20 min
Glaze and bake the corned beef.
1.Preheat the oven to 180°C (350°F).2.Place the brisket fat-side up in a roasting pan.3.Brush a generous layer of glaze over the top and sides of the brisket.4.Bake uncovered for 15 minutes. Remove and brush with another layer of glaze.5.Bake for another 5 minutes until the glaze is bubbling and caramelized.TIPWatch the sugar carefully during the last 5 minutes. If it darkens too fast, tent loosely with foil. - rest · ~10 min
Rest before slicing.
Remove the glazed corned beef from the oven. Transfer to a cutting board and let it rest for 10 minutes before slicing.
TIPAlways slice corned beef against the grain. This shortens the muscle fibers and gives you the most tender bite. - serve
Slice thinly against the grain and serve.
Using a sharp carving knife, slice the brisket across the grain into 1/4-inch thick slices. Arrange on a platter and spoon any remaining glaze from the pan over the top. Serve warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Always slice corned beef against the grain for the most tender bite.
- 2Pat the brisket dry before glazing to help the caramelized crust form.
- 3Keep the simmer at a gentle bubble; a rolling boil will toughen the meat.
- 4Score the fat cap in a diamond pattern to help render and let glaze seep in.
- 5Watch the glaze closely in the last 5 minutes of baking — sugar burns fast.
- 6Let the cooked brisket rest twice: once after boiling, once after glazing.
- 7Save the leftover cooking liquid as a flavorful base for soups or braised cabbage.
Adapt it for your goals.
Guinness-Glazed Corned Beef
Replace half the water with Guinness stout during simmering and add 2 tbsp of the stout to the glaze. This adds deep, malty notes that complement the beef's spice.
Spicy Maple Mustard GlazeSpicy Maple-Mustard Glaze
Swap brown sugar for maple syrup and add 1/2 tsp cayenne pepper. The maple syrup creates a slightly thinner, smokier glaze with extra heat for those who like bold flavors.
Horseradish Crusted Corned BeefHorseradish-Crusted Corned Beef
Mix 2 tbsp prepared horseradish into the glaze and sprinkle with coarse black pepper before baking. The horseradish adds a pungent kick that cuts through the richness.
Low Sugar Glazed Corned BeefLow-Sugar Glazed Corned Beef
Substitute brown sugar with a sugar-free brown sugar alternative (like Swerve) and use a sugar-free maple syrup. This reduces sugar content while maintaining a caramelized glaze.
Irish Whiskey GlazeIrish Whiskey Glaze
Add 2 tbsp Irish whiskey to the glaze mixture and simmer for 1 extra minute to cook off the alcohol. The whiskey adds warmth and complexity that pairs beautifully with the clove and mustard.
Why this is on our healthy list.
Rich in High-Quality Protein
Corned beef brisket is an excellent source of complete protein, providing all essential amino acids needed for muscle repair and maintenance.
Good Source of Iron
Beef brisket naturally contains heme iron, which is highly absorbable and helps support healthy red blood cell production and oxygen transport.
Contains B Vitamins
Corned beef supplies B vitamins like B12 and niacin, important for energy metabolism and nervous system function.
Zinc for Immune Support
Beef is a natural source of zinc, a mineral that plays a key role in immune function and wound healing.
Moderate Sodium Content
This brined brisket is relatively high in sodium due to the corning process, so it should be enjoyed in moderation as part of a balanced diet.
Frequently asked questions
Yes, rinse it thoroughly under cold water to remove excess surface brine. This prevents the final dish from being overly salty.
