Glazed Corned Beef

SUBMITTED BY: CANMAD7 PHOTO BY: The Fragile Gourmet

"This apricot sweet sauce really brings out the flavor in corned beef. It is great to serve the sauce over cooked carrots also!"

PREP TIME	15 Min
COOK TIME	3 Hrs
READY IN	3 Hrs 15 Min

SERVINGS & SCALING

Original recipe yield: 7 servings

USMETRIC

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INGREDIENTS

4 1/2 pounds corned beef, rinsed
1 cup water
1 cup apricot preserves
4 tablespoons brown sugar
2 tablespoons soy sauce

READ REVIEWS (110)

DIRECTIONS

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.

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REVIEWS

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Reviewed on Jan. 28, 2004 by ZOEMC

Last year on St. Pats I made boiled corned beef and this version. The flavor of this recipe was superior to the traditional boiled corned beef, but the baked corned beef was FAR too tough. In prep for this year's St. Pats feast, I tried boiling the corned beef according to the package directions, then draining it, patting it dry, adding the glaze, and baking it for approx 30 minutes (I turned the broiler on for the last couple of minutes to carmelize the top -- watch it carefully though!!) My family agreed it was the best corned beef they had ever tasted. This will be our St. Pats corned beef recipe from now on.

22 users found this review helpful