Description
This classic Irish-style Glazed Corned Beef recipe features tender, slow-roasted corned beef with carrots and onions, finished with a flavorful horseradish-mustard glaze. Perfect for a hearty main course, the beef is cooked low and slow in the oven until tender, then glazed and roasted for a sweet and tangy finish.
Ingredients
Units
Scale
Meat and Vegetables
- 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 (usually included in the corned beef package)
- Water (enough to come halfway up 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 the oven: Set your oven to 325 degrees Fahrenheit to prepare for slow roasting the corned beef.
- Prepare the corned beef: Remove the corned beef from its packaging and pat it dry thoroughly using paper towels. Place it fat side up in a roasting pan with 2-inch high sides.
- Add vegetables and liquid: Arrange the carrots and onions around the corned beef in the pan. Pour in enough water to come halfway up the sides of the beef. Add the pickling spice packet to the water, being careful not to place it directly on the meat.
- Cover and cook: Tightly cover the roasting pan with foil and transfer to the oven. Cook for 3 hours until the meat is very tender.
- Make the glaze: While the beef cooks, combine brown sugar, Dijon mustard, whole grain pommery mustard, and horseradish in a small saucepan. Whisk constantly over medium-high heat until the sugar has melted and the glaze is smooth and thick. Remove from heat.
- Finish roasting: When the beef is done, remove the foil and increase oven temperature to 375 degrees Fahrenheit. Transfer the cooked onions and carrots to a bowl. Score the fat cap on the beef with a sharp knife, then brush it liberally with the prepared horseradish glaze.
- Glaze bake: Return the beef to the oven uncovered and roast for 15 minutes or until the glaze is bubbly and caramelized.
- Serve: Transfer the corned beef to a cutting board and slice against the grain into ¼ inch slices. Serve with the roasted carrots and onions.
Notes
- Use a roasting pan with sides to hold the liquid and vegetables during cooking.
- Pat the beef dry to help the glaze stick better during the final roasting step.
- If pickling spice packet is not included, substitute with a mix of mustard seeds, coriander seeds, peppercorns, bay leaves, and crushed cloves.
- Score the fat cap deeply to allow the glaze to penetrate and caramelize.
- Leftovers can be reheated gently and used for sandwiches or hash.
Nutrition
- Serving Size: 1 serving (approx. 6 oz cooked beef with vegetables)
- Calories: 370 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
