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Tender, savory corned beef brisket simmered to perfection and then baked with a sticky, sweet, and tangy brown sugar mustard glaze. A show-stopping centerpiece for any holiday meal, especially St. Patrick's Day.
For 8 servings
Prepare the Brisket
Simmer the Corned Beef
Prepare the Glaze and Oven
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Tender, savory corned beef brisket simmered to perfection and then baked with a sticky, sweet, and tangy brown sugar mustard glaze. A show-stopping centerpiece for any holiday meal, especially St. Patrick's Day.
This irish_american recipe takes 235 minutes to prepare and yields 8 servings. At 585.26 calories per serving with 43.67g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Glaze and Bake
Rest and Serve
Create a Maple-Mustard Glaze by swapping the brown sugar for maple syrup and using a whole-grain mustard instead of Dijon.
Add a kick to the glaze by whisking in 1-2 teaspoons of sriracha or a pinch of cayenne pepper.
For a hands-off approach, cook the brisket in a slow cooker on low for 8-10 hours with the aromatics and just enough water to cover. Then, proceed with the glazing and baking step.
In an Instant Pot, cook the brisket with 4 cups of water and the aromatics on high pressure for 90 minutes. Allow a 15-minute natural release before glazing and baking.
Beef is a complete protein, providing all the essential amino acids necessary for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
This dish provides a significant amount of heme iron, which is more easily absorbed by the body than non-heme iron from plants. Iron is crucial for forming hemoglobin, which transports oxygen in the blood.
Corned beef is a good source of B vitamins, particularly Vitamin B12, which is vital for nerve function and the formation of red blood cells, and Niacin (B3), which supports metabolism.
A typical 140g (about 5 oz) serving of Glazed Corned Beef contains approximately 350-450 calories, depending on the fat content of the brisket and the amount of glaze.
Glazed Corned Beef is a good source of protein, iron, and B vitamins. However, it is also high in sodium and saturated fat due to the curing process and the cut of meat. It's best enjoyed in moderation as part of a balanced diet.
The flat cut is leaner, more uniform in shape, and easier to slice neatly, making it ideal for this recipe. The point cut has more fat (marbling), which makes it very flavorful and tender, but it can be harder to slice evenly.
You can make your own pickling spice blend. Combine 1 tablespoon each of whole mustard seeds and coriander seeds, 1 teaspoon of black peppercorns, 2 crushed bay leaves, 1/2 teaspoon of whole allspice berries, and a few whole cloves.
The best way to check for doneness is the 'fork test'. The meat is ready when a fork can be inserted into the thickest part with very little resistance. The internal temperature should be at least 160°F (71°C), but tenderness is the primary indicator.
Yes, you can simmer the corned beef a day ahead. Let it cool completely in its cooking liquid, then refrigerate. The next day, remove it from the liquid, glaze it, and bake as directed. You may need to add 5-10 minutes to the baking time to heat it through.