Specialglazedcornedbeef Recipes
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
GLAZED CORNED BEEF
Make and share this Glazed Corned Beef recipe from Food.com.
Provided by AFWifey
Categories Meat
Time 3h5m
Yield 4-5 serving(s)
Number Of Ingredients 4
Steps:
- Rinse off corned beef and put in a large pot of water.
- Add package of spices and bring to a boil over high heat.
- Reduce and simmer over low for 60-90 minutes.
- Remove from pot and place in a baking dish.
- Cover with foil and bake at 350F for 60-90 minutes.
- Mix Brown sugar, mustard, and corn syrup in a small saucepan.
- Bring to a boil and remove from heat.
- Pour over cooked corned beef and place back into oven for about 5-10 minutes.
- Serve with cooked cabbage. You can add the extra glaze to the cabbage.
Nutrition Facts : Calories 1242, Fat 72, SaturatedFat 22, Cholesterol 333.2, Sodium 5991, Carbohydrate 80.2, Fiber 6.2, Sugar 60.1, Protein 70
SPECIAL GLAZED CORNED BEEF
This is the only way my husband will even think about eating corned beef. Typically he thinks corned beef is vile - LOL!
Provided by SLColman
Categories Meat
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place the corned beef in a large pot and cover with water.
- Bring to a rolling boil then tighly cover and reduce heat to a simmer for about 3 hours or until the meat reaches an internal temperature of 160.
- Remove the corned beef to cool for about 15 minutes or until easy to handle.
- Preheat the oven to 350.
- Add halved red potatoes, baby carrots, sliced onions, garlic and cabbage (cut into 8 wedges) to the pot where the meat was cooked. If needed add more water to cover all the vegetables.
- Season the vegetables with salt and pepper as desired.
- Bring the vegetables to a rolling boil then reduce heat to medium and continue cooking covered until the vegetables are tender about 20 minutes.
- Meanwhile in a small bowl combine the brown sugar and yellow mustard.
- Once the meat is cool enough to handle slice into 1/4 to 1/2 inch slices.
- Place the slices in a single layer on a sheet pan that has been covered with foil.
- Spoon the brown sugar and mustard glaze onto the meat slices evenly.
- Bake at 350 for 20 to 30 minutes or until the glaze is bubbly.
- If desired place the glazed meat under the broiler for a few minutes to "crisp" the glaze.
- Serve the vegetables in bowls with broth. Have vinegar available to those who so desire.
- Serve the meat separately from the vegetables.
Nutrition Facts : Calories 738, Fat 33, SaturatedFat 10.9, Cholesterol 166.8, Sodium 2054.5, Carbohydrate 73.6, Fiber 7.3, Sugar 35.3, Protein 37.3
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