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.

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Recipe Summary

prep:
3 hrs 20 mins
cook:
1 hr
total:
4 hrs 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Bake, uncovered, in a preheated oven at 350 degrees F (175 degrees C) for 30 to 40 minutes.

  • 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

652 calories; protein 42g 84% DV; carbohydrates 50g 16% DV; fat 30.9g 48% DV; cholesterol 156.8mg 52% DV; sodium 1978.7mg 79% DV. Full Nutrition

Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/15/2003
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! Read More
(26)

Most helpful critical review

Rating: 3 stars
10/15/2003
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. Read More
(8)
48 Ratings
  • 5 star values: 31
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/15/2003
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! Read More
(26)
Rating: 5 stars
10/15/2003
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. Read More
(20)
Rating: 5 stars
10/15/2003
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. Read More
(15)
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Rating: 4 stars
03/22/2004
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. Read More
(10)
Rating: 3 stars
10/15/2003
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. Read More
(8)
Rating: 5 stars
06/16/2006
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!! Read More
(8)
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Rating: 5 stars
10/15/2003
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. Read More
(8)
Rating: 5 stars
10/15/2003
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. Read More
(8)
Rating: 4 stars
02/13/2009
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 spices so I omitted them and just dumped the juices from the meat into the pot. I also couldn't resist adding cabbage to the pot because I love corned beef and cabbage. I figured I'd add it to the lentils later (which I didn't end up doing I just ate the yummy cabbage!). My lentils are STILL cooking as I type. I used the brown kind since that's what was at my grocery store but different kinds of lentils cook up differently so I don't know what would be best. I also had to add ALL the broth to my ONE CUP of lentils-which makes a TON! I included the carrot and some of the onion to my lentils and then mashed it in. The lentils taste great but they're taking a real long time to cook. I will make this again but I'll try and tweak the cooking times so I have a moist roast. This was also my first time making corned beef so I'm giving some credit to the recipe since I'm inexperienced. Read More
(7)