Apricot Glazed Corned Beef With Colcannon And Sauteed Cabbage Recipes
APRICOT GLAZED CORNED BEEF~ROBYNNE
If you want to try something different for St. Patrick's Day this flavorful alternative is a must try. I have a new reason to stock up when corned beef in on sale :) Options for cooking beef: Follow the recipe instructions, boil corned beef with season packet as directed on package or if you prefer to cook in slow cooker and...
Provided by Robynne Glenn
Categories Other Sauces
Time 3h15m
Number Of Ingredients 5
Steps:
- 1. 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 2-2 1/2 hours or until tender; 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.
GLAZED CORNED BEEF
This apricot sweet sauce really brings out the flavor in corned beef. It is great to serve the sauce over cooked carrots also!
Provided by CANMAD7
Categories World Cuisine Recipes European UK and Ireland Irish
Time 3h15m
Yield 7
Number Of Ingredients 5
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.
Nutrition Facts : Calories 463.1 calories, Carbohydrate 38.1 g, Cholesterol 125 mg, Fat 24.3 g, Fiber 0.2 g, Protein 23.8 g, SaturatedFat 8.1 g, Sodium 1724.8 mg, Sugar 27.5 g
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- Place corned beef brisket in a Dutch oven. Add chopped celery and onion. Cover with water. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover and simmer for 2 hours for a 3 pound brisket, 2 and 1/2 hours for a 4 pound brisket.
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- If prepping the night before, use a sharp knife to carefully trim off the excess fat on the Corned Beef Brisket (1). Rinse beef under cold water. Place in a large container and cover with Ginger Ale (2 liter). Seal tightly and refrigerate overnight.
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