Glazed Corned Beef
I serve this delicious entree each St. Patricks Day, even though my family is Dutch, not Irish. The meat is so tender and tasty topped with a simple tangy glaze. Leftovers make excellent Reuben sandwiches.
I serve this delicious entree each St. Patricks Day, even though my family is Dutch, not Irish. The meat is so tender and tasty topped with a simple tangy glaze. Leftovers make excellent Reuben sandwiches.
- Carbohydrate 40.7734397671472 g
- Cholesterol 91.814334946289 mg
- Fat 26.6290831350956 g
- Fiber 0.39985377002401 g
- Protein 22.8516426528713 g
- Saturated Fat 9.60425631278403 g
- Serving Size 1 1 (228g)
- Sodium 2088.37213224456 mg
- Sugar 40.3735859971232 g
- Trans Fat 4.01361710071553 g
- Calories 494 calories
Step-by-step
- Place corned beef and contents of seasoning packet in a Dutch oven; cover with water. Add onion and celery; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender.
- Drain and discard liquid and vegetables. Place beef on a greased rack in a shallow roasting pan; set aside.
- In a small saucepan, melt butter over medium heat. Stir in the remaining ingredients. Cook and stir until sugar is dissolved. Brush over beef.
- Bake, uncovered, at 350° for 25 minutes. Let stand for 10 minutes before slicing.
Brown sugar drives the contrasting profile of this dish, balancing the assertive salinity inherent in cured brisket through sustained caramelization. Without proper simmering, however, heavy curing salts remain locked inside the muscle fibers, yielding a stringy texture regardless of surface treatments. Simmering the brisket submerged in water at a gentle bubble for two and a half hours breaks down tough connective tissue uniformly. Cover the vessel tightly to maintain consistent moisture retention throughout this long cooking phase.
Discarding the initial cooking liquid eliminates excess sodium before the final baking stage. Resting the cooked brisket for ten minutes off the heat allows internal juices to redistribute, preventing the slices from crumbling under the knife. Brushing the glaze over the meat during the final twenty-five minutes at 350 degrees Fahrenheit creates a sticky lacquer without burning the dairy solids present in the butter.
Honey or maple syrup can replace brown sugar at a one-to-one ratio if adjustments are made for moisture content, though granulated sweeteners promote superior browning. Leftover slices maintain quality for up to four days when stored in an airtight container in the refrigerator.
