Orange Glazed Corned Beef Recipes

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.

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!

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.

Steps:

• Preheat oven to 270 degrees F (132 degrees C).
• Rinse corned beef in running water to remove about 1/2 of the salt and trim away any fat. Place corned beef in a baking dish and spread a 1/4-inch layer brown sugar over beef. Cover the baking dish with aluminum foil.
• Bake in the preheated oven until an internal temperature of 145 degrees F (65 degrees C) is reached, about 2 hours.

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.

Steps:

• Place sliced onion in large slow cooker, adding 1 cup of water.
• Sprinkle lemon pepper liberally over corned beef and place on top of onion.
• Cover and cook on low for 7-9 hours.
• Remove corned beef from slow cooker and place in ovenproof pan.
• Preheat oven to 375 degrees.
• Prepare glaze by combining all ingredients and spoon over corned beef.
• Bake for 30 minutes and baste occasionally with glaze.

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.