Description
This classic Irish Glazed Corned Beef recipe features tender, flavorful corned beef slow-roasted with carrots and onions, then finished with a sweet and tangy horseradish glaze. Perfect for a hearty main course that's both comforting and festive.
Ingredients
Scale
Main Ingredients
- 4 pound corned beef
- 4 medium carrots peeled and cut into 1 to 2 inch pieces
- 1 medium onion sliced into wedges
- 2 teaspoons pickling spice
- water (enough to come halfway up the sides of the beef)
For the Glaze
- ⅓ cup brown sugar
- 2 tablespoons dijon mustard
- 1 tablespoon whole grain pommery mustard
- 1 tablespoon hot prepared horseradish
Instructions
- Preheat the oven. Set your oven to 325 degrees Fahrenheit to prepare for slow roasting the corned beef.
- Prepare the corned beef. Remove the corned beef from its packaging and pat it dry with paper towels. Place it fat side up in a roasting pan with sides about 2 inches high.
- Add vegetables and liquid. Arrange the carrots and onion wedges around the meat in the pan. Pour enough water into the pan to come halfway up the sides of the corned beef. Add the pickling spice packet into the water, making sure it doesn’t sit directly on the meat.
- Cover and roast. Tightly cover the roasting pan with foil and place it in the oven. Cook for 3 hours until the meat is very tender.
- Make the glaze. While the corned beef is cooking, combine the brown sugar, dijon mustard, whole grain mustard, and prepared horseradish in a small saucepan. Whisk them together and heat over medium-high heat, stirring constantly until the sugar fully melts and the mixture thickens to a glaze consistency. Set aside.
- Finish the corned beef. After 3 hours, remove the corned beef from the oven and increase the oven temperature to 375 degrees Fahrenheit. Transfer the carrots and onions to a bowl.
- Glaze the beef. Using a sharp knife, score the fat cap on top of the corned beef in a crosshatch pattern. Brush the prepared glaze liberally over the fat cap.
- Bake until bubbly. Return the glazed corned beef to the oven and roast for an additional 15 minutes, or until the glaze is bubbly and caramelized.
- Slice and serve. Transfer the corned beef to a cutting board and slice against the grain into ¼ inch thick slices. Serve with the roasted carrots and onions.
Notes
- For best flavor, use the pickling spice packet that often comes with corned beef; if unavailable, substitute with a homemade blend of bay leaf, peppercorns, mustard seeds, and coriander seeds.
- Allow the cooked corned beef to rest for 10 minutes before slicing to retain juices.
- Use a sharp knife to score the fat cap to help the glaze penetrate and caramelize nicely.
- If you prefer, substitute carrots with parsnips or baby potatoes for variety.
- Leftover glazed corned beef can be refrigerated for up to 3 days and makes excellent sandwiches.
Nutrition
- Serving Size: 1 slice with vegetables
- Calories: 420 kcal
- Sugar: 10 g
- Sodium: 1200 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 125 mg
