Corned Beef with Sweet-Hot Glaze
Submitted by Jumpmaster1806
Tender corned beef brisket glazed with sweet-hot brown sugar and horseradish creates a St. Patrick’s Day centerpiece with serious flavor.
YIELD
1 RoastPREP
25 minCOOK
4 hrsREADY
4 hrsForget the boiled gray meat you’re imagining.
This corned beef gets a final roast under a sticky glaze of brown sugar, horseradish, and beef stock that caramelizes into a spicy-sweet crust.
The initial boiling removes excess salt and tenderizes the brisket, while the glaze adds layers of complexity that elevate this from humble to holiday-worthy.
Slice it thin, serve it with good mustard, and watch it disappear faster than you’d think possible.
Pro Tips
- Multiple rinses at the start ensure the meat isn’t overly salty
- Make the glaze ahead and refrigerate; just reheat before brushing
- Leftovers make incredible Reuben sandwiches the next day
Ingredients
Directions
- Rinse meat well with cool water. Place in a 6- to 8-quart pan with about 3 quarts water. Bring to a boil over high heat; drain. Repeat this step until the water no longer tastes salty, 1 or 2 more times.
To drained meat, add water (about 2 quarts) to cover it by about ½ inch. Bring to boiling on high heat; cover and simmer gently until meat is very tender when pierced, about 3½ hours.
Drain beef; put in a 9×13 inch pan. (If made ahead, cool, then chill airtight up until next day. Cover meat tightly with foil; bake in a 350℉ (180℃). oven until hot in center, about 50 minutes; uncover.)
In pan used to simmer beef, mix broth, sugar, and horseradish. Boil over high heat until glaze is reduced to ½ cup, about 5 minutes; stir often. (If made ahead, pour into a bowl and cover; chill up until next day.)
Bake hot meat, uncovered, in a 350’F. oven for 20 minutes, brushing with glaze until all is used. Broil about 6 inch from heat until top browns lightly, 3 to 5 minutes. Put meat on a platter; offer mustard.
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