Glazed Corned Beef Recipe -
Glazed Corned Beef Recipe
  • READY IN 3+ hrs

Glazed Corned Beef

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 7 servings Change Servings
  • PREP

    15 mins
  • COOK

    3 hrs

    3 hrs 15 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. In a small bowl combine apricot preserves, brown sugar, and soy sauce. Spread the apricot mixture evenly over the corned beef.
  4. 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.
  5. Slice corned beef across grain and serve.
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  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 28, 2004

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.

Most Helpful Critical Review
Jul 30, 2003

This is a delicious recipe! I rinsed the corned beef, but it was still a little salty. The sauce is great!(though it burned before beef was done). Nexttime I will cook the beef in water in a slow cooker then put in oven with sauce over for a 1/2 hour, so it isn't as salty & a little more tender.(and no burned sauce). Definately a re-do (with adjustments) Thanks!

Mar 08, 2008

You've GOT TO TRY THIS for St. Pat's Day! Great recipe if you boil the corned beef first. I simmered it with the spice packet for 3.5 hours and threw some carrots in the water for the last 20 minutes. Took it out, cut off the fat, and placed it in a 9x13 glass dish along with the carrots. Spread the glaze all over and baked for 30 minutes at 350. I made Diane's Colcannon from this site as a side dish. This is better than any restaurant meal you could possibly have!

Feb 15, 2007

Wow this glaze was amazing. I had actually baked the corned beef for 5 hours in 2 bottles of Guiness Beer and then filled the pan the rest of the way with water to cover the meat and added the seasoning packet. Then I took the corned beef out of the liquid and just left a small amount in the bottom of the pan and added a layer of glaze every 15 minutes for an hour. I broiled it on high for the last 10 minutes and it ended up coming out so great that even my kids (who would have never eaten corned beef before), loved it. I will never make corned beef any other way from now on!

Mar 19, 2007

This was fabulously delicious. I put the corned beefs (I cooked 3 of them!) in roasting pans and filled the pans to within an inch of the top with water and added the spice packs that came with the corned beefs. Then I covered them with foil and put them in the oven at only 250 degrees for 5 hours. Uncovered them, drained most of the water as well as removed the fat, added the glaze, put my carrots in with the corned beefs, and baked them at 350 for another hour, basting both the carrots and beefs occassionally. YUMMY, and the carrots were delish, too! 3/18/07 update: Cut all leftovers into bite-sized chunks, melted butter in large skillet, put in the leftovers (corned beef, carrots, cabbage, potatoes and turnip). Cooked on medium high, stirring, for a few minutes. Turned stove to low, covered the skillet, and heated for about 20 minutes - this was SUPER "corned beef hash".

Jan 28, 2004

GREAT!!!! My spouse is Irish and has had alot of cornbeef and this was the best by far. I did cook the cornbeef in a slow cooker for 8 hours and turned out very tender and moist. I think leaving this step out may produce a tough dish.

Aug 29, 2002

Super easy and delicious. I won't fix corned beef any other way from now on.

Mar 18, 2004

Very yummy recipe. I have been wanting to perfect a delicious St. Patty's Day menu. I have to say this is probably as close as I'll get. I rinsed my beef well and put it in the crock on low with a cup of water and the pickling seasongs for about 8 hours. Then when I got home from work, I made the glaze and transfered the beef and juice to a baking pan, spread the glaze on top and baked uncovered for 30 mins. I served it with boiled carrots and cabbage, and mashed potatoes. Very good. Everyone loved it.


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  • Calories
  • 463 kcal
  • 23%
  • Carbohydrates
  • 38.1 g
  • 12%
  • Cholesterol
  • 125 mg
  • 42%
  • Fat
  • 24.3 g
  • 37%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 23.8 g
  • 48%
  • Sodium
  • 1725 mg
  • 69%

* Percent Daily Values are based on a 2,000 calorie diet.

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