Skip to main content New<> this month
Get the Allrecipes magazine

Glazed Corned Beef with Lentils

Rated as 4.48 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

4 h 20 m servings 652
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  1. Tie pickling spice in a square of cheesecloth. In a large stew pot, combine water, brisket, whole vegetables, garlic, and pickling spices. Bring to a boil, reduce heat, and simmer for 3 hours.
  2. Place a cooking rack in a shallow baking dish or pan. Remove brisket from cooking liquid, and place fat side up on rack. Reserve cooking liquid. Mix together brown sugar, ginger, mustard, and honey. Spoon glaze over meat.
  3. Bake, uncovered, in a preheated oven at 350 degrees F (175 degrees C) for 30 to 40 minutes.
  4. Meanwhile, prepare the lentils. In a medium saucepan, combine 3 cups cooking liquid from the brisket, and chili sauce. Bring to a boil. Add lentils, return to a boil, and reduce heat to simmer. Continue cooking for 30 to 40 minutes, or until lentils are tender. Sprinkle with parsley, and serve with brisket.

Nutrition Facts


Per Serving: 652 calories; 30.9 50 42 157 1979 Full nutrition

Explore more

Reviews

Read all reviews 41
  1. 46 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 f...

Most helpful critical review

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.

Most helpful
Most positive
Least positive
Newest

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 f...

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...

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...

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 ...

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 rea...

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 ...

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 ...

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.

This tasted really good, but I had issues. I followed the recipe, even though my roast was only 2.12 pounds (which I'm sure was some of the problem). My roast was pre marinaded in the pickling...