Description
This classic Irish Glazed Corned Beef recipe features tender corned beef roasted with carrots and onions, finished with a flavorful horseradish and mustard glaze. Perfectly cooked in the oven, this hearty main course is great for St. Patrick's Day or any comforting meal.
Ingredients
Scale
Main Ingredients
- 4 pound corned beef
- 4 medium carrots peeled and cut into 1 to 2 inch pieces
- 1 medium onion sliced into wedges
- 2 teaspoons pickling spice (usually included in the corned beef package)
- water (enough to reach halfway up the beef in the roasting pan)
For the Glaze
- 1/3 cup brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain Pommery mustard
- 1 tablespoon hot prepared horseradish
Instructions
- Preheat Oven: Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius) to prepare for roasting the corned beef.
- Prepare Corned Beef: Remove the corned beef from its packaging and pat it dry with paper towels. Place the beef fat side up in a roasting pan with 2-inch high sides.
- Add Vegetables and Water: Arrange the peeled and cut carrots and onion wedges around the beef in the pan. Pour enough water into the pan to come halfway up the sides of the corned beef. Add the pickling spice packet to the water, not on top of the meat.
- Cover and Roast: Tightly cover the roasting pan with aluminum foil and place it in the oven. Roast for 3 hours or until the meat is very tender.
- Make the Glaze: While the beef is cooking, prepare the glaze. In a small saucepan, combine brown sugar, Dijon mustard, whole grain mustard, and hot prepared horseradish. Whisk continuously over medium-high heat until the sugar melts and the mixture thickens to a glaze consistency. Remove from heat and set aside.
- Increase Oven Temperature: Once the corned beef is cooked, remove the pan from the oven and increase the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius).
- Prepare for Glazing: Transfer the cooked onions and carrots to a separate bowl. Using a sharp knife, score the fat cap on the corned beef in a crosshatch pattern to allow the glaze to penetrate.
- Glaze and Roast Again: Brush the horseradish glaze liberally over the scored fat cap of the corned beef. Return the meat to the oven and roast uncovered for 15 minutes or until the glaze is bubbly and caramelized.
- Slice and Serve: Transfer the corned beef to a cutting board and slice against the grain into 1/4 inch thick slices. Serve with the roasted carrots and onions.
Notes
- For best results, make sure to score the fat to help the glaze soak in and avoid burning.
- If you don’t have whole grain mustard, you can substitute with Dijon mustard alone.
- Leftover corned beef can be stored in the refrigerator for up to 4 days and is great for sandwiches.
- To reduce sodium, rinse the corned beef before cooking and use low sodium pickling spice if available.
- You can add cabbage during the last hour of cooking for a classic Irish dinner addition.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 50 g
- Cholesterol: 130 mg
