Recipe by Karena
"First the brisket is simmered for several hours, and then it is baked with a honey mustard glaze. While the brisket is baking, make the lentils using the boiling liquid from the brisket. Making the lentils is optional with this recipe, but I do strongly recommend them. Try this with good beer and rye bread."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
corned beef brisket
packed brown sugar
Dijon-style prepared mustard
red chile sauce
chopped fresh parsley
This recipe is AMAZING! This was my first attempt with cooking corned beef and I couldn't have asked for a better recipe. It is just the right touch for a great St. Patrick's Day Meal. We had friends over and everyone raved over the meal - this will definitely be made year-round, not just for St. Pat's Day. Timesaver Tip: I ended up slowcooking this in my crockpot during the day instead of on the stove and ended up with very tender meat and plenty of free time to run errands during the day instead of watching the stove. Right before my guests arrived, I baked the glazed brisket and made the lentils on the stove. So tasty and so easy!
The meat and glze was great, but the lentils were a bit too salty. I should have tasted the broth before just adding the lentils and diluted accordingly.
I really liked this recipe. My whole family loved it. The only thing I would do different is to spray Pam cooking spray in the bottom of the pan I bake the corned beef in because the sauce burns on to the pan. Also I would not cook it for 40 minutes in the oven at the most 30. But my family loved it and I will hold on to this recipe.
The flavor was really good. A nice change from the traditional corned beef and cabbage. I followed another users tip to slice the corned beef before glazing and baking it. I would not do that again because it was a bit dry. Next time I make this I will not put it on a rack and I will cover the baking dish with foil. I would definately recommend trying this recipe.
I love Corn Beef. Why do I only fix it once a year? This recipe was good and is suitable for guest and family alike. I believe I overcooked the brisket, as it was dry after roasting, but the glaze was perfect and the lentils were good company. My lentils were a bit salty, and I would probably dilute the broth mixture next time. Also, I added carrots and onions to my lentils for flavor and color.
Delish!! We LOVE corned beef at our house, and this recipe just raised the bar!! My family raved for days about this dish, and I have made it for family and company, with the same fantastic reaction! Goood recipe, many thanks!!
This is soooo good. I have been making a difference glazed corned beef for years now, and I had bought several corned beefs when they were on sale on St Patricks day. We like our other recipe so much that I never make a different one. I am so glad I decided to finally try something new. Definately make the lentils, they are delicious with the meat. I lined my baking pan with foil, and used the chili sauce in the lentils. I never would have thought the two would pair so well together. Definately a keeper.
This was a good corned beef recipe. I followed exactly as written and next time would only make minor changes: double the glaze as you need more to really coat the meat and halve the lentils as you end up with far more then can be eaten with a 4 # brisket. Otherwise it turned out nicely - not too dry.
* Percent Daily Values are based on a 2,000 calorie diet.
Glazed Corned Beef with Lentils
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 278
New for spring! Good-for-you food you’ll love to eat.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Watch how to make this traditional St. Patrick’s Day dish.
Simple, no-fuss corned beef and cabbage simmers slowly all day.
See how to make the official meal of St. Patrick’s Day.