Corned Beef With Ruby Glaze Recipes

GLAZED CORNED BEEF

Steps:

• Place corned beef and contents of seasoning packet in a Dutch oven; cover with water. Add onion and celery; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender. , Drain and discard liquid and vegetables. Place beef on a greased rack in a shallow roasting pan; set aside., In a small saucepan, melt butter over medium heat. Stir in the remaining ingredients. Cook and stir until sugar is dissolved. Brush over beef. , Bake, uncovered, at 350° for 25 minutes. Let stand for 10 minutes before slicing.

EASY BAKED GLAZED CORNED BEEF

Steps:

• Preheat oven to 300 degrees. Prepare a Dutch oven or a roasting pan with a lid by spraying with non-stick spray. If you don't have a pan with a lid heavy duty foil can be used.
• Rinse corned beef in cold water to remove some of the salty taste, and reserve pickling spice packet. Place corned beef in pan, and spread pickling spices on and around the roast.
• Add apple juice to the bottom of the pan until it comes up halfway up the side of the corned beef.
• Cover tightly with lid (or foil) and bake for 4 hours.
• Mix the ketchup and mustard together, remove corned beef from oven and carefully remove the lid. Spread ketchup mix on top, and return to the oven on broil for 10-15 minutes or until bubbly.
• Serve with mashed potatoes and steamed cabbage or carrots.

HONEY GLAZED CORNED BEEF

Steps:

• Tie pickling spices in a square of cheesecloth(spices may come with corned beef package). In a large stock pot, combine corned beef, water, pickling spices, whole vegetables and garlc. Bring to a boil, lower heat and simmer 3 hours. You may use a crockpot for this, cooking 4-6 hours on high.
• Place a cooking rack in a shallow baking pan or dish. Transfer brisket from cooking liquid, placing fat side up on rack.
• Combine honey, brown sugar, mustard and ginger to make a glaze. Spoon glaze over meat.
• Bake, uncovered, in a preheated 350*F. oven for 30 to 40 minutes. Transfer to serving plate.
• Makes 8 servings.

GLAZED CORNED BEEF (SILVER PALATE)

Steps:

• Place corned beef in large pot and cover with boiling water.
• Bring back to boil, lower heat, cover partially, and simmer as slowly as possible for about 3 hours, or until very tender when tested with a fork.
• Preheat oven to 350°F
• Mix marmalade, mustard and sugar in a bowl until well combined.
• When meat is done, remove from pot and drain.
• Place meat in ovenproof dish and pour marmalade mixture over, coating thoroughly.
• Bake for 30 minutes, or until glaze is crisp and brown. (Mine had to go a few minutes more for the crispy coating -- worth it!).
• Serve hot or at room temperature.

BROWN SUGAR AND MUSTARD GLAZED CORNED BEEF

Steps:

• Rinse off the brisket under running water.
• Trim off excess fat.
• Place in large stock pot and cover with water. AT this point you may use the seasoning packet that came with the corned beef.
• Bring to a boil.
• Lower the heat to simmer.
• Cook about 3 hours until very tender (skimming fat as necessary). Add more water if needed to keep covered.
• CROCK POT DIRECTIONS: If desired, cook corned beef in crock pot until tender. Continue on past this point.
• Preheat oven to 325º.
• In a sauce pan, combine the brown sugar and 1/2 cup water. Bring to a simmer over medium-high heat.
• After about 5 minutes, stir in mustard.
• Continue simmering another 2-3 minutes.
• Place the brisket on a rack in a roaster.
• Thinly coat meat with glaze.
• Put in oven and bake for 30 minutes, reglazing every 10 minutes.
• Remove from oven and let rest at least 15 minutes.
• Slice thin to serve.

GLAZED CORNED BEEF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat a large pan with non-stick cooking spray. Place corned beef in dish and add water. Cover tightly with aluminum foil and bake for 2 hours; drain liquid.
• In a small bowl combine apricot preserves, brown sugar, and soy sauce. Spread the apricot mixture evenly over the corned beef.
• Bake uncovered at 350 degrees F (175 degrees C) 25 to 30 more minutes, or until the meat is tender; basting occasionally with pan drippings.
• Slice corned beef across grain and serve.