Orange Glazed Corned Beef Recipes

GLAZED CORNED BEEF DINNER

Steps:

• Place the potatoes, carrots and onion in a 5-qt. slow cooker. Cut brisket in half; place over vegetables. Add the water, orange peel and contents of spice packet. , Cover and cook on low for 8-9 hours or until meat and vegetables are tender. , Using a slotted spoon, transfer corned beef and vegetables to a 13-in. x 9-in. baking dish. Discard orange peel. , Combine the orange juice concentrate, honey and mustard; pour over meat. Bake, uncovered, at 375° for 15-20 minutes, basting occasionally.

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.

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.

ORANGE GLAZED CORNED BEEF

Steps:

• Bring brisket to a boil, adding the seasoning package and pickling spice, simmer for about 40 minutes per pound.
• Remove brisket from water, reserving the liquid, and place on a broiler pan. Cover with foil as you make the sauce and cook the vegetables.
• In a small sauce pan, add the frozen orange juice concentrate, orange marmalade, dijon mustard, brown sugar, and tabasco sauce (this helps in cutting the sweet of the orange juice and marmalade). Stir over medium heat until the marmalade and juice concentrante melts and the sauce begins to thicken.
• Add the cabbage and potatoes to the water used to cook the brisket and bring back to a boil, simmer just until the cabbage and potatoes are fork tender. Add the celery and 1/4 of the onion.
• In a seperate sauce pan, cook the rest of the onion and carrots in a small about of water, adding salt if you wish.
• Score the top of the brisket with a criss-cross pattern several times, about 1/2 inch deep. Spoon the sauce over the corned beef and place under the broiler until the sauce bubbles, about 7 to 10 minutes,.
• Add the half of the remaining sauce to the carrot and onion, toss to cover, and continue to cook over low heat while the brisket glazes.
• Cut the brisket against the grain. Drain cabbage, potatoes, celery and onions, arrange on a platter. Place brisket slices on top of veggies, garnish with carrot and onion, with the remaining sauce for dipping!

BOURBON GLAZED CORNED BEEF BRISKET WITH ROASTED VEGETABLES

Steps:

• Place brisket in a large stockpot. Cover with water and add seasoning packet.
• Bring pot to a boil, then simmer for about 3 hours until meat is tender. Reserve 2 tablespoons of the cooking liquid for the glaze. When meat is done, remove from the pot and discard the cooking liquid.
• In a small saucepan, combine orange juice, brown sugar, corned beef juice, mustard, and bourbon.
• Whisk in cornstarch until smooth. Bring to a boil and cook until glaze has thickened, about 1-2 minutes.
• Preheat the oven to 350 degrees.
• Arrange vegetables in a single layer on a roasting pan. Drizzle with olive oil. Sprinkle with salt and pepper.
• Place the corned beef in the roasting pan on top of the vegetables. Apply glaze liberally over the top of the entire corned beef.
• Place corned beef and vegetables in the oven. Glaze the corned beef every 10 minutes for 30 minutes .
• Remove the corned beef from the oven and set on the counter to rest for 15 minutes.
• Turn on the broiler and continue to roast the vegetables until they start to brown, about 5-10 minutes.
• Slice the corned beef against the grain. Serve over roasted vegetables. Drizzle with the glaze.

CORNED BEEF AND CARROTS WITH MARMALADE-WHISKEY GLAZE

Steps:

• Preheat oven to 425°F. Coat large rimmed baking sheet with nonstick spray. Boil next 3 ingredients in saucepan until reduced to generous 3/4 cup, stirring often, about 7 minutes. Mix in 1 tablespoon mustard.
• Generously brush corned beef all over with glaze; place in center of prepared sheet. Toss carrots and 1/4 cup glaze in large bowl to coat; place around beef. Sprinkle carrots with salt and pepper. Roast until carrots are tender and beef is golden, brushing occasionally with more glaze, about 35 minutes. Transfer to platter, garnish with parsley, and serve with Dijon mustard.