Glazed Corned Beef

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.

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!

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!

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".

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.

I have not boiled corned beef now for over 2 years. The corned beef is SOOOOO flavorful. It is very important to wash the brine off the corned beef first (this keeps it from being to salty). Cover 1/2 way with water and cover. Seasonings are optional. Cooking times may very, but the slower the better. 200-250 degrees. I check after 2 hours and go from there. It is done when the strands start to seperate. This next step is VERY IMPORTANT! When the corned beef is done, take the juice and dump into a pot. Add potatos, cabbage and enough water to cover and boil till tender. Add carrots and 1/4 inch of water to pan and glaze both the corned beef and carrots. DON"T BROIL (it will burn). Bake on 450 for 20-30 minutes. It will still burn if your not careful, the goal here is to glaze! just be vigilant. Once the corned beef is glazed remove from pan and set on plate and cover with foil and let sit for 10-15 minutes. If the carrots are not done leave in pan till tender. Follow these instruction and I guarentee the absolute best corned beef you will EVER have!

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.

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

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!

I've never eaten corned beef before and this rocks! I can't imagine eating it just plain and bolied. I used 3 1/2lb CB rinsed and trimmed off fat, simmered for 2 1/2 hours w/ 3/4 pack of the seasoning that came w/ it, drain and pat dry. Then glazed the CB and baked it w/ 2 vidalia onions, mini carots and new red potatoes (par boil the car/pot. about 10 min. in the stock from earlier to ensure cooking thr.)then bake for 25 minutes as directed then broiled for about 12 minutes - mixing veggies as needed thr. cook time. I served w/ the veggies, boiled nappa cabbage and rye breaed. I would cut down to 3 tbs of sugar next time but this is an awesome easy fool proof recipe that I will happily take to any Patty's Day or football party!!!! The boys loved it CHEERS!!!!!!!

My husband loved this; I thought it was just o.k. At least it's a different way to serve corned beef.

I always love to cook my corned beef in a crockpot for 8 hours. I then trim the fat and put the corned beef on a foil wrapped cookie sheet. I apply the glaze and cook in the oven @ 350 degrees for 20 minuets. Perfect every time.

I'm with the other reviewers, I like to boil mine (in the oven) for a few hours on low heat (250F) before roasting. It makes a big difference in the salt content and I can save my broth to par boil my veggies then add to the beef as it roasts at a high heat with the glaze. I cut back on the soy and added a touch of stone ground mustard instead. It was just delicious and I added my parboiled potatoes, carrots and cabbage to the roast for the last 30 minutes or so. Perfection! Thanks for sharing. Just as a sidenote, rinsing the corned beef of the brine coating does not reduce the salt volume that much. A brine is an absorption into the meat, so rinsing the outside only takes off so much of the salt. You really need to rely on a bit of water cooking to draw alot of the salt out.

I have been looking for a good CB recipe for quite some time. I am not a fan of boiling meat. Just doesn't sound right and leaves it with an odd color. I followed this one exactly except adjusted the baking time to suit my taste. I must say it turned out great. Baking uncovered for the last 30 to 40 minutes is key for the glaze. Thank you.

Love this, but I did it like a more traditional kosher roasted corned beef. I first roasted at about 300 for five hours covered with foil and then I basted with the sauce and broiled it briefly till it carmelized. The secret is the LONG slow roast. It tenderizes the cut beautifully.

This was good. Cooked the corned beef in my crock pot and then moved to oven for 30 minutes with glaze, as per other directions. Did add some carrots and potatoes and they were jazzed up by the glaze. I'll save the recipe and pull out in March for a bit o' the Irish in our menu.

This is a really good recipe i have made it several times and now this is the only way i make it with just a few changes... i cook it in the crockpot on low for 24 hours then mix brown sugar,soy and appricot preserves put in oven at 350 and bake for 20-30 minutes until glaze is carmelized

My husband RAVED about this and he keeps asking me when we are going to have corned beef again. Thanks for sharing this!

I had purchased a brisket for St. Patrick's Day thinking that I would be the only one eating it as no one else in the family is too keen on corned beef. That was until this recipe. My kids got to sample a little before dinner and absolutely loved it! It is so tender and tasty I can see there won't be any leftovers. I made only one small change - I used only a 1/2 cup of black cherry fruit spread instead of the full cup of apricot preserves...only because that was what was on hand. The subtle cherry flavor in the glaze is fabulous. This recipe is in my recipe box to be used over and over in the future. [Edited 3/8/09] If this isn't the best corned beef recipe I don't know what could be. My kids are already asking me to make this for St. Patrick's Day again this year! They normally don't have a long term memory on recipes I make but this one certainly made an impression.

There is only one thing wrong with the recipe, don't expect a lot of leftovers. My husband could not quit raving and eating this Rorned Beef. He said it was the best he ever had and did not even want to put horseradish on it. I did simmer it for an two hours and then followed the receipe exactly. Thanks Melody for a wonderful recipe.

Wow! This is INCREDIBLE!! I trimmed the fat from the beef and rinsed it well then put it in a pot and boiled it for about three hours (I actually used 2 briskets, 1 -3lb and 1 -2lb, I used one seasoning packet for both.) After it boiled I followed the recipe for baking it with the apricot spread. It came out really tender, after it was sliced, we didn't even need a knife to cut it. The sauce was great! It was sweet but not overpowering. Very, Very Good!!

I absolutely loved my annual St. Patrick's Day corned beef cooked this way! The only change I made was to add 2 tablespoons of mustard to the glaze. The glaze was so good that we all sat around the table picking at the bits stuck to the platter. It was like eating candy! The corned beef itself turned out tender but firm. It didn't all fall to pieces the way it does when I just boil it. I served it with buttered boiled potatoes and cabbage. Wonderful!

Tried this recipe as it is written for the first time at a family gathering. It was a big hit. It will definitely be in my make again list.

My husband is not a fan of corned beef, but this recipe he had NO complaints about. The recipe is clear and easy to follow and the end results are magnificent!!! This will be the only way I will make corned beef from now on.

First time ever making corned beef. I went the slow cooker route and it came out perfect. The sweet sauce makes for a perfect combo with the salty beef. yum!

This was fabulous! I love the idea of using apricot preserves as a main ingredient in the glaze. I cooked the meat in a slow cooker on low for close to 8 hours. It was perfect!

Excellent. Made exactly per the instructions and had the best corned beef ever.

wow! yum! and thanx! i had never made a corned beef before, but it was on sale at the store. i found this recipe and it was a hit! i took the advice of others and boiled the meat first and baked with the glaze for the last 35 minutes. it was sooooo good. my husband absolutely loved it. i think the glaze would be great on a pork roast or chicken too. this is going to become a popular recipe in our house.

This is BY FAR the best corned beef I have ever tasted! We had this a couple nights ago, and all 5 of us couldn't stop raving about it. Awesome!

Delicious and a snap to make. I cooked the meat in a slow cooker on low for 10 hours. Meat was so tender I had to use a spatula to get it onto a baking pan without breaking. Then put the meat into the oven to finish with the glaze. My family loved it and wants more. Thanks for a great recipe.

Delicious! Made just as written and it was perfect.

My rating is strictly for the glaze. I prepared my corned beef, carrots, cabbage, potatoes and onions the old-fashioned way on the stove top. Before adding the vegetables, I removed the brisket, placed it fat side up on a baking pan and smothered it in this glaze. While the vegetables were cooking in the liquid on the stove, the brisket baked in the oven at 350 for about 30 minutes. Seriously tasty. I'm hoping for some leftovers, because I'm sure the beef would make a great sandwich.

My husband said "always make corned beef this way!" This was a most amazing dish, especially since I used an Apricot-Jalapeno preserve. The sweet/hot combo on the corned beef was legendary! This is my new go-to for corned beef!

I served this on New Year's Day for company and it was enjoyed by all - WITHOUT MAKING ANY CHANGES TO YOUR RECIPE! I'll be making it again.

Would have given 5 stars if not for: Step 2 - "Cover tightly with aluminum foil and bake for 2 hours; drain liquid.". After draining the liquid the bottom of the corned beef and the glaze that ran off burned in the bottom of the pan. Step 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". What "pan drippings"? I just removed all the liquid! Next time I will remove "some" liquid with a turkey baster and put it aside to baste then leave enough liquid in the pan to avoid burning. Also the removed liquid will make an great Au Jus prior to adding glaze. Flavor and tenderness were excellent with the exception of the burned bottom which I cut off. BTW - I used 50/50 "Guinness" and water, after all it was St. Patick's Day.

The flavor of this Corned Beef was absolutely delicious. I followed the baking instructions but found that it was a mistake to bake the CB with the glaze uncovered. The meat totally dried out. I would bake it covered with the glaze next time.

i did this in the crock pot and it was very good! it wont be a glaze though. Just juice.

This is our favorite corned beef recipe. It does need to be cooked longer than indicated in the recipe if you want it to be tender. I cook in my crockpot with the corned beef seasonings for at least 12 hours & then remove, coat with apricot glaze and bake in oven for 10-15 minutes. The 20-30 minutes recommended in the recipe tends to cause the sauce to burn.

Sweet and salty combo is a good one, thanks for sharing this recipe.

I made this recipe today and the family loved it. I customized it by cooking in a crockpot for 7 hours, then drained thr liquid and brushed on the glaze several times over the next hour. It was great!

I've been looking for a way to make corned beef that doesn't involve beer, was happy to find this. I chose to simmer mine on the stove top for the first part because I wanted it to be tender and moist. It took about 5 hours in my dutch oven, overall this method worked well. Will plan better next time so I can try it in the slow cooker. I had a 3lb brisket so I only mixed a half-recipe, I trimmed the fat before applying the glaze. There was still plenty glaze for my carrots which I par-boiled for 10 mins, then arranged around the meat on a foil-lined baking pan (made potatoes too, but only brushed glaze on the carrots, also sprinkled on some marjoram). Baked at 350 for about 25 minutes, it could have gone just a little longer to caramelize the edges more. The whole meal came out really good, the glaze compliments the corned beef nicely. Thanks for the recipe!

Tried this recipe and it's GREAT. The few changes I made were - boiled the corned beef for a few hours before baking it (30 minutes) with the glaze & broiled it the last ten minutes. I used sugar free jam and sweet & low brown sugar and it was still wonderful. Very little leftovers and they were gone the next day, Much better than plain boiled. Thanks alot for a new idea.

I absolutely love this corned beef recipe. I follow the recipe and do not boil the corned beef first. Corned beef is supposed to be on the drier side and this turns out perfectly. It's great leftover as hash for breakfast. A keeper if you are tired of corned beef and cabbage.

Being Irish, I like to make corned beef on March 17 every year. We usually make a corned beef and cabbage soup. I found this recipe and thought it would be great. As luck would have it, I was to have mouth surgery on the 18th, and wanted to make my last meal, so to speak, special. with that, my sister was to watch the children while my husband took me out to dinner. We made this recipe and set it on the stove, asking my sister to put it away when it was cooled. Apparently, it was wonderful, because there was none left. My sister, her fiance, and my 3 kids ate the whole thing. I plan to make it again soon so I may see how wonderful it tastes. It got rave reviews, and smelled outstanding. I should have had some before we went out.

I bought a huge cut of corned beef last month and only made half because i was not sure if my family would like it due to the fact that we never had it before. I made it the way a friend told me to with cabbage and potatoes, my family hated it. So, I saw this recipe yesterday and tried it with the other half and oh my god, so delicious. My family gobbled it up. They told me never use the other recipe again. The sauce on this is exceptional and simple, planning to try it on chicken.

Pretty good; does have a nice flavour; but the mess after baking from the carmelized marinatde almost makes it not worth the hassle. If you're going to do this; MAKE SURE that you line the pan with al foil or something; as the marinade sticks like something shocking; it took nearly 3 hours of soaking to get it maleable enough afterwards to get the leftover marinade out. Trully; would half the recipe next time and coat the corned beef the last 10 mins or so; up the heat a bit; to carmelize it that way; or maybe use the marinade as a dipping sauce instead..?

We loved it! But I made a mistake - I used worcestershire sauce instead of soy sauce - it was delicious!

Wonderful glaze. I cooked the corned beef in the crockpot for 8 hours on low. (I did not even use the spice packet that came with it.) I put the cooked beef in an oven proof pan and spread the glaze all over the top and bottom. Then put under broiler for about 15 minutes, watching carefully. It was a big hit with my family!!

I soak my beef over night in a non-reactive pot, it helps to remove more of the excess salt. I then put the beef in a enameled cast iron Dutch oven, add the water, I never bother with the packet that comes with the beef because the beef is already corned (it's actually more for your vegetables), cover and put into a preheated 350 oven, IMMEDIATELY reduce the heat to 250. Bake for 3 hours. The last half hour I drain off the liquid into a double boiler which I will use for steaming my veggies. But before dealing with the veggies, I spread the glaze evenly over the beef and return it back to the oven and increase the oven temp to 350 (uncovered) for about a half hour (watch carefully). Remove from oven and let the beef sit covered on a pre-warmed serving platter on the stove for a half hour. While the beef is "resting" I steam my potatoes and carrots (together) until they are about half done. Add the half done veggies to the pot with the drippings, stir to coat and return the pan to the oven uncovered for about fifteen minutes, check for doneness. Add the potatoes and carrots to the serving platter around the beef and serve.

Did not have apricot preserves, so I used orange marmalade instead. Wow! Fantastic flavor. The meat was not tender cooked this way, but it may have been the cut. Don't hesitate on buying the better higher priced corned beef and you won't be disappointed.

I usually just do my corned beef with dijon mustard but I wanted something new and different. This was really good! An excellent variation on the usual corned beef, this recipe is sweet but not to a fault. I served it with some sweet and sour cabbage and a nice hard roll of bread. Went perfect paired with a bock beer! Enjoy.

AMAZING!! My family loved it!! I did cook the meat in the slow cooker for about 6 hours on low. Then baked in the oven with the gaze at the end for about 40 minutes.

Waaaaay too salty. We were disappointed in this and won't make again.

Very yummy! Corned Beef is my absolute favorite and I like the difference this offers than the traditional Corned Beef & Cabbage. I do however think the Apricot glaze is slightly overpowering on the taste. Next time I will cut the amount down to maybe half. Still great though! I will definitely make this again.

Did not enjoy this at all!

My six year old daughter has requested this for her BD dinner for the past two years. My husband, when I first made this, just went... "ugh..corned beef" and was so skeptical. Guess who requests this now?? Yep! He is a convert! It will easily simmer in a crockpot all day in its bath, then you can take it out and do the glazing part in the oven. I have found that this makes the most tender cut. I have made it all the different ways, and that is my favorite method.

This is a nice change to traditinal corn beef. My kids like cornbeef and this gives me another option for serving. We took the suggestion of baby carrots and tossed them into the dish once the glaze went on...terrific.

for some reason, this did not turn out for me at all, the corned beef was so tough as to be inedible. I'm giving it 4 stars for the benefit of the doubt since I followed other reviewers' advice and boiled before the glazing stage instead of baking.

This recipe was SO FANTASTIC! I was leary of baking a corned beef! I had never made one before, and only ever had heard of them boiled. In fact, I never really did like corned beef. But, I bought the meat to try something different. When my husband heard that I was making a corned beef for dinner he told me how he couldn't stand corned beef and disliked anything boiled. I found this recipe, and tried it - not only was it so EASY to make, it was the hit dinner of the year! No kidding! Even my finicky 5 y.o. gobbled it up! My husband, needless to say, ATE his WORDS! He could not believe how much he enjoyed it! The glaze adds such a good flavor to the meat! Thank you SO MUCH for sharing this recipe, Melody! It was the best! (and made me seem like a gourmet chef!) :-)

What an amazing corned beef. Made exactly how recipe stated. A true crowd pleaser!

Very good, a big hit with the croud. Will make every St. Pat's Day, (if not before)!

Delicious glaze! I made the corned beef in the crockpot the night before, then reheated with the glaze at dinner time. Definely a keeper, don't think I'll do corned beef any other way!

This recipe is AWESOME!!! I made it twice this week because it is so amazing and since the corned beef shrinks to such a small amount, I had to have more. I boiled the corned beef in a pot on the stove with the packet of seasoning for 3 hours on medium low heat after the water boils. I made the glaze according to the recipe. I smothered the corned beef with the glaze and cooked it in the oven at 350 degrees for 20 minutes and 3-4 minutes on broil. Both my daughters and my friend raved about this recipe. I will be making it many more times...Thank you for it!!!

This was great. My whole family loved it. I didn't have apricots so I used a jar of Orange marmalade and it worked great. Will definitely make again.

This is the only corned beef my dh will request since we first tried it last year. After the first time I made it for St. Pattys day '09, he was hooked and bought several more briskets for cheap that we froze and made on later dates. We did the same this year, and it seems this is now our yearly St. Pats recipe.

I've made this at least 10 times and it is still my family's favorite way to eat Corned Beef. I don't change anything. It is served with carrots, cabbage and/or sauerkraut and/or dilled potatoes. The leftover beef makes the most ultimate sandwiches on rye using French/Russian dressing mixed together and slathered on with sprinkles of caraway seeds and sauerkraut.

really good , it can be a little too sweet if u don't served with the right sides

This is a very good change to the traditional corned beef and cabbage. Next time I think I will cook in crockpot with the spices from the packet and then finish up in the oven with the sauce. I think corned beef is more tender when cooked in crockpot. This was good, just not as tender. The sauce is great and I think next time I will use peach in place of apricot. Very good and will make again.

Fabulous! Was a big hit with my hubby. Best way to have corned beef!

I didn't know untill I went to make this dish that the corned beef came "plain" with spice packet on side or pre-seasoned. I made sure I used a corn beef that was "plain". My entire family LOVED it. The apricot really does make the dish. Even my husband who is not a huge fan of corned beef thought it was very tasty. Thank you for the wonderful recipe.

My son loved it. I followed instructions exactly and it turned out perfectly. Our biggest problem was not having enough; it was a half the suggested size. Next time will need to have at least 2.

This recipe was amazing! I used others reviews and cooked it in a crock pot all day (10 hours) on low. I covered the meat in a wheat beer instead of using water. It was truly amazing. My family loved it and it was SO easy. An easy crock pot meal that will be added to our list of favorites!

My better half wanted to fix corn beef but couldn't find a decent recipe in our cookbooks. I came to allrecipes.com and VIOLA!! Found this glazed recipe, he fixed the roast, it was delicious!!! We found our corn beef roast recipe!!! Thanks for sharing!

First and foremost... The better the cut of meat the better this recipe. This was very simple to make but tasted absolutely great! I've never tasted corned beef so good! The only thing I did different was to boil the corned beef for half and hour before putting in the oven. The meat wasn't salty and it was VERY tender. The sauce was really tasty and we gobbled up every bite. Best corned beef I've ever had.

I have made this every year for our St. Patrick's dinner party we have with my family, because of the rave reviews it got the first time I made it. Even those that say that they don't care for corned beef can't get enough of this because of it's sweetness and the glaze makes it so tender and yummy! Even reheats well!

I have made this recipe multiple times and it has ALWAYS been well received. I've even had people who claim to hate corned beef, love it. The only thing I did differently was that I always boil my corned beef for 10-15 minutes prior to putting it in the oven. Otherwise I stick to the recipe.

different but delicious

Entire family loved this dish. My kids are picky eaters but my 7 yr old said, "Mommy this is scrumptious!" Definitely will make this one again!

I loved this, but my husband (who doesn't like corned beef that much) thought it was ok. The marinade got a little overdone, however. Keep an eye on it.

Can't get any easier than this! I boiled the corned beef (without the spice packet) for 2 1/2 hrs first...then just mix up the glaze and bake as directed! Very tender and tasty.

very good!

This was surprisingly good. Next time I will do as others have suggested and cook first in the slow cooker and finish with the glaze in the oven. I will make the glaze again with just the carrots - yummy!

the was the best corned beef i have ever eaten! i started in the slow cooker and ended by pouring that glaze over it. yum!!

This may be good for those that don't like traditional corned beef but for us it was unacceptable.

This was very good! My picky girls ate it up!

This recipe was wonderful ~ the only thing I did different is I cooked the beef in a dutch oven inside the oven with potatoes, carrots and onions. After three hours, I removed it and put in a separate baking dish with this glaze over it and cooked for another 45 minutes ~ it was great!

I made this on St Patricks day. Since I work all day I placed in the slow cooker on low with 8 oz of water for about 9 hours. I then placed in a baking pan put the glaze as directed on top and it was wonderful. I will make this for St Patricks day every year and many times in between. Very good flavor throughout. My husband and I both agree that the outside where the glaze had been carmelized was the best part. He was disappointed that there wasn't enough left over for him to take for his lunch. I served with corn and Irish Potato Casserole.

One of the BEST corned beef recipes EVER! We loved it!! I wouldn't change one thing about this recipe. Follow it to a "T" and you will not be disappointed. Thank you for the recipe!

I'm a college student and wanted to make corned beef for my brothers on St. Patrick's Day while we were away from home. This was SPECTACULAR. The glaze really made this dish stand out. Not one bit of that thing was left at the end of the night, and it's now one of my standard recipes. Make sure to get flat-cut corned beef though--much easier to cut.

HOLY COW! This is Amazing! My Father-in-Law fell ill and sent this hunk of Corned Beef over for me to cook. I am not fond of it at all and dreaded the thought of the usual Corned Beef meal. I found this recipe and made up following Victoria Leigh's changes. I knocked it out of the park! Everyone loved it, including my Father-in-Law who does not give out food compliments easily. I made this a week ago and he is still talking about how much he liked it. This is something I will actually plan to make again and again!

Really good glaze. I boiled my corned beef for 2 hours then added the glaze and cooked in oven for another 30 minutes with potatoes. It was really good and moist. thx.

Tried this recipe as written and we did not care for the soy sauce flavor. Made it again, this time I baked it with a bottle of apricot ale at 275 for 5 hours.(No spice pack) Removed from oven, drained, cut the fat away and added a apricot chutney to the meat and broiled for a minute, (will burn so watch carefully.) It was very moist and had a nice carmelized glaze.

This glaze was really great. It almost tastes like the ribs you get at a chinese restaurant.

Yummy! My family loved it. I did as other reviews suggested and cooked it in water first. I added the glaze and baked it while my cabbage and potatoes cooked in the water. Thanks!

This was my first time making corned beef. It was simple to make and tasted delicious! I will definitely add this recipe to my regular dinner rotation.

Glaze was good! A little sweet...

I will cook corned beef like this again for sure. It turned out wonderful. I did not have apricot so I used red pepper jelly instead and it came out perfect. Juicy inside, slightly crunchy and sweet on the outside. Timing was right on for cooking with a 3.5 lb roast.

my guests raved over this. I always choose a corned beef round (don't want all the fat of a brisket) and this recipe is replacing my mother-in-law's.

Easy! Perfect combination of sweet and salty. I still have people asking me for the recipe.