Glazed Corned Beef

Name: Glazed Corned Beef
Ingredients: 1 3 pound corned beef (with brine already); 1/2 cup apricot preserves; 2 tablespoon brown sugar; 1/2 cup coarse grain mustard (or half corase grain wtih 1/2 Dijon)

Tamar Genger MA, RD • Mar 13, 2012 (Updated: Aug 20, 2019)Comment Jump to Recipe

Glazed Corned Beef

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Servings

Ingredients

1 3 pound corned beef with brine already
1/2 cup apricot preserves
2 tablespoon brown sugar
1/2 cup coarse grain mustard or half corase grain wtih 1/2 Dijon

Instructions

Fill a large pot with water and place the beef inside. Bring to a boil and then reduce heat to simmer for 3 hours or until tender.
Preheat oven to 350. When tender remove the beef to a large baking pan. Mix the preserves, sugar and mustard in a bowl. Brush over the corned beef. Bake in the oven until bubbling. Let rest a few minutes and then slice thin.

Category: Recipes

Diets: Meat

About Tamar Genger MA, RD

Tamar is the Executive Editor of JamieGeller.com. She is the mother of three amazing children, a registered dietitian, nutrition educator, and major foodie!! Always on the search for the best of everything and often found in the kitchen cooking up new healthy foods, Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!Tamar is the mastermind behind Fresh Families, Jamie Geller’s healthy, family-friendly meal plan.

Comments

Suri

Sep 16, 2016 at 12:38 am

can this be served cold?

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chaya

May 15, 2015 at 11:28 pm

can i substitute regular mustard instead of the coarse grain mustard?

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shelly

Mar 29, 2015 at 9:03 pm

Though the Kosher for Pesach mustard does not taste so wonderful stand alone, it is PERFECT for this recipie. I make it every Pesach! Chag Samech to all!!

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Liba Adler

Nov 30, 2014 at 6:24 am

Great recipe!! Made it for shabbos lunch and everyone enjoyed!

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Tamar Genger MA, RD

Mar 24, 2013 at 7:04 pm

I would try kosher for Passover mustard, not sure what it is made from, but it would do the trick.

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Batsheva Sofer

Mar 24, 2013 at 12:02 pm

This recipe looks fantastic and I would like to use it for Pesach. I was wondering if you know of a subsitute for mustard? Thanks!

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Jacqueline Strand

Mar 13, 2012 at 8:04 pm

This sounds like a great glaze for corned beef. I always used just mustard and brown sugar and never thought about adding the appricot preserves. Will definitely try this. Thanks

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