Description
This Glazed Corned Beef recipe transforms a classic corned beef cut into a flavorful, tender dish with a sweet apricot glaze. Perfectly baked to retain moisture and enhanced with a rich blend of apricot preserves, brown sugar, and soy sauce, this recipe makes an impressive main course that’s both comforting and delicious.
Ingredients
Scale
For the Corned Beef
- Nonstick cooking spray
- 4 ½ pounds corned beef, rinsed
- 1 cup water
For the Glaze
- 1 cup apricot preserves
- ¼ cup brown sugar
- 2 tablespoons soy sauce
Instructions
- Preheat Oven: Set your oven to 350°F (175°C). Spray a large baking dish with nonstick cooking spray to prevent sticking and ease cleanup.
- Prepare Corned Beef: Place the rinsed corned beef into the prepared baking dish and pour in 1 cup of water. Cover the dish tightly with aluminum foil to lock in moisture and promote even cooking.
- Initial Baking: Bake the covered corned beef in the preheated oven for 2 hours. After baking, carefully remove the foil and drain off the liquid from the baking dish, discarding it to reduce excess saltiness and moisture.
- Make the Glaze: In a small bowl, combine the apricot preserves, brown sugar, and soy sauce. Stir the mixture well until all ingredients are fully blended, creating a sweet and savory glaze.
- Apply the Glaze: Evenly spread the prepared glaze over the surface of the corned beef, ensuring it is well coated to enhance flavor and caramelization during the final bake.
- Final Baking: Return the glazed corned beef to the oven, uncovered, and bake for an additional 25-30 minutes. Baste the beef occasionally with the pan drippings to keep it moist and develop a glossy, flavorful crust.
- Serve: Remove the corned beef from the oven and let it rest for several minutes. Slice the meat against the grain into thin pieces. Serve warm for the best texture and taste.
Notes
- Rinsing the corned beef helps reduce excess saltiness.
- Covering with foil during the initial bake traps steam to tenderize the meat.
- Glazing towards the end prevents burning of the sugar in the glaze.
- Slicing against the grain yields more tender slices.
- Leftover corned beef can be refrigerated for up to 3 days and reheated gently.
- Optional: Serve with mustard or horseradish sauce for added zing.
