Description
This Glazed Corned Beef recipe features a tender, slow-roasted corned beef enhanced with a flavorful sweet and tangy horseradish mustard glaze. Cooked with carrots and onions, this Irish-inspired dish is perfect for a hearty main course.
Ingredients
Units
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 in the pan)
Glaze
- 1/3 cup brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain Pommery mustard
- 1 tablespoon hot prepared horseradish
Instructions
- Preheat Oven: Preheat the oven to 325 degrees Fahrenheit to prepare for slow roasting the corned beef.
- Prepare Corned Beef: Remove the corned beef from packaging and pat dry with paper towels. Place it fat side up in a roasting pan with 2-inch high sides.
- Add Vegetables and Liquid: Arrange peeled and cut carrots and sliced onions around the corned beef. Pour enough water into the pan to come halfway up the sides of the beef. Add the pickling spice packet into the water, ensuring it doesn’t sit on top of the meat.
- Roast Covered: Tightly cover the roasting pan with tin foil and place it into the oven. Roast for 3 hours or until the meat is very tender.
- Make the Glaze: While the beef cooks, combine brown sugar, Dijon mustard, whole grain mustard, and hot prepared horseradish in a small saucepan. Whisk over medium-high heat until the sugar melts and the mixture thickens to a glaze consistency. Set aside.
- Finish Corned Beef: Once the beef is tender, remove it from the oven and transfer the onion and carrots to a bowl. Increase oven temperature to 375 degrees Fahrenheit.
- Glaze and Roast: Score the fat cap on the corned beef with a sharp knife. Liberally brush the horseradish glaze over the fat cap. Return the beef to the oven and roast uncovered for 15 minutes or until the glaze is bubbly and caramelized.
- Slice and Serve: Transfer the corned beef to a cutting board. Slice against the grain in 1/4 inch slices and serve with the cooked vegetables.
Notes
- Ensure you score the fat cap before glazing to help the glaze penetrate and caramelize well.
- Keep the corned beef submerged halfway in water to maintain moisture and tenderness during roasting.
- You can substitute the hot prepared horseradish with mild horseradish if you prefer less heat.
- Allow corned beef to rest for 5-10 minutes after roasting for juicier slices.
- If pickling spice packet is not included, use store-bought or make your own blend with mustard seed, coriander, peppercorn, and bay leaf.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 9 g
- Sodium: 820 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 115 mg
