-
-
My review
Glazed Corned Beef
CANMAD7
"This apricot sweet sauce really brings out the flavor in corned beef. It is great to serve the sauce over cooked carrots also!"
Added to shopping list.
Go to shopping list.
Ingredients
3 h 15 m servings 463 calsOriginal recipe yields 7 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- In a small bowl combine apricot preserves, brown sugar, and soy sauce. Spread the apricot mixture evenly over the corned beef.
- 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.
- Slice corned beef across grain and serve.
Footnotes
- Easy Cleanup
- If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.
Nutrition Facts
Per Serving: 463 calories; 24.3 g fat; 38.1 g carbohydrates; 23.8 g protein; 125 mg cholesterol; 1725 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 239295 Ratings
-
-
-
-
-
Most helpful positive review
3/16/2003
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 pr...
Most helpful critical review
6/18/2002
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 slo...
Most helpful
Most positive
Least positive
Newest
3/16/2003
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 pr...
3/8/2008
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 mi...
2/15/2007
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 ...
3/17/2007
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...
9/25/2003
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 leavin...
3/12/2009
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). C...
9/18/2001
Super easy and delicious. I won't fix corned beef any other way from now on.
3/18/2004
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...
6/18/2002
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 slo...