Description
This traditional Irish Glazed Corned Beef recipe features tender, slow-roasted corned beef with a flavorful horseradish and mustard glaze. Cooked low and slow with aromatic carrots, onions, and pickling spices, the beef becomes wonderfully juicy and tender, then finished with a sweet and tangy glaze for a vibrant, delicious crust perfect for any main course.
Ingredients
Scale
Corned Beef and Vegetables
- 4 pound corned beef
- 4 medium carrots peeled and cut into 1 inch to 2 inch pieces
- 1 medium onion sliced into wedges
- 2 teaspoons pickling spice (usually included in corned beef package)
- Water, enough to come halfway up the sides of the beef
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° Fahrenheit to prepare for slow roasting the corned beef.
- Prepare Corned Beef: Remove the corned beef from its packaging and pat it dry thoroughly with paper towels. Place it fat side up in a roasting pan with 2 inch high sides.
- Add Vegetables and Liquid: Arrange the peeled and cut carrots and sliced onions around the beef. Pour enough water into the pan to reach halfway up the sides of the beef. Add the pickling spice packet into the water, avoiding placing it directly on the meat.
- Cover and Cook: Tightly cover the roasting pan with tin foil and put it in the oven. Cook the beef for 3 hours or until very tender.
- Make the Glaze: While the beef is cooking, combine the brown sugar, dijon mustard, whole grain pommery mustard, and hot prepared horseradish in a small saucepan. Whisk over medium-high heat constantly until the sugar melts and the mixture thickens to a glaze consistency. Set aside.
- Finish the Beef: Once the beef is tender, remove it from the oven and increase oven temperature to 375° Fahrenheit. Transfer the onions and carrots to a separate bowl.
- Apply Glaze: Score the fat cap of the corned beef with a sharp knife in a crosshatch pattern. Brush the horseradish glaze liberally over the fat.
- Roast with Glaze: Return the glazed corned beef to the oven and roast for 15 minutes or until the glaze is bubbly and caramelized.
- Slice and Serve: Remove the corned beef from the oven and let it rest briefly. Slice against the grain into 1/4 inch slices and serve with the roasted onions and carrots.
Notes
- Ensure the corned beef is cooked until very tender—this can take up to 4 hours depending on the meat’s thickness.
- If you prefer a thicker glaze, reduce it slightly longer on the stove before applying.
- Score the fat cap carefully to help the glaze penetrate and caramelize better.
- Leftover corned beef can be used in sandwiches, hash, or soups for added flavor.
- This recipe is naturally gluten-free, dairy-free, and egg-free, making it suitable for those dietary restrictions.
