Corned Beef With Sweet-Hot Glaze

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Servings: 10 Difficulty: Intermediate
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A tender, slow-simmered corned beef finished with a zesty sweet and spicy glaze.
Corned Beef With Sweet-Hot Glaze recipe image

This dish features a slow-cooked corned beef brisket that is incredibly tender and flavorful. The meat is simmered until fork-tender, then glazed with a tangy mixture of beef broth, brown sugar, and prepared horseradish. The result is a perfect balance of savory, sweet, and spicy notes that complement the rich beef. It’s an excellent choice for a hearty Sunday dinner or a festive holiday meal. Serve it sliced with mustard on the side for a classic presentation that brings comfort and excitement to your table.

Corned Beef With Sweet-Hot Glaze recipe image
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Corned Beef With Sweet-Hot Glaze

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 10 Calories: 270.7

Description

This dish features a slow-cooked corned beef brisket that is incredibly tender and flavorful. The meat is simmered until fork-tender, then glazed with a tangy mixture of beef broth, brown sugar, and prepared horseradish. The result is a perfect balance of savory, sweet, and spicy notes that complement the rich beef. It&# 226;ÂÂs an excellent choice for a hearty Sunday dinner or a festive holiday meal. Serve it sliced with mustard on the side for a classic presentation that brings comfort and excitement to your table.

Ingredients

Directions

  1. Rinse the corned beef brisket well with cool water. Place it in a large 6- to 8-quart pot and cover with about 3 quarts of water.
  2. Bring the water to a boil over high heat, then drain. Repeat this process 1 or 2 more times until the water no longer tastes overly salty.
  3. Return the rinsed meat to the pot and add about 2 quarts of fresh water to cover it by 1/2 inch.
  4. Bring to a boil over high heat, then reduce heat to low, cover, and simmer gently until the meat is very tender when pierced, about 3 1/2 hours.
  5. Drain the beef and transfer it to a 9x13-inch baking pan. If making ahead, cool and chill covered until the next day.
  6. In the same pot used for simmering, combine the beef broth, 1/4 cup firmly packed brown sugar, and prepared horseradish.
  7. Boil the mixture over high heat, stirring often, until it reduces to a thick glaze of about 1/2 cup, roughly 5 minutes.
  8. If reheating chilled meat, cover tightly with foil and bake in a 350ðF (177ðC) oven until hot in the center, about 50 minutes, before uncovering.
  9. Bake the hot meat uncovered in a 350ðF (177ðC) oven for 20 minutes, brushing generously with the sweet-hot glaze until all is used.
  10. Place the meat under the broiler about 6 inches from the heat source until the top browns lightly, 3-5 minutes.
  11. Transfer the glazed corned beef to a platter and serve with Dijon mustard on the side.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 270.7kcal
% Daily Value *
Total Fat 12.8g20%
Saturated Fat 5.1g26%
Cholesterol 66.3mg23%
Sodium 74.0mg4%
Total Carbohydrate 15.0g5%
Dietary Fiber 0.1g1%
Sugars 14.8g
Protein 22.2g45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: corned beef, brisket, glaze, horseradish, sweet and spicy, slow cooked, beef, holiday dinner, comfort food, simmered, st. patrick's day, main course, glazed meat, family style, hearty, classic recipe, mustard, roast, dinner party, comforting
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