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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (530g) Recipe makes 8 servings The following items or measurements are not included below: 1 tablespoon pickling spices |
||
| Calories 676 | ||
| Calories from Fat 389 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 43.3g | 66% | |
| Saturated Fat 14.4g | 71% | |
| Monounsaturated Fat 21.0g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 222mg | 74% | |
| Sodium 2652mg | 110% | |
| Potassium 445mg | 12% | |
| Total Carbohydrate 28.9g | 9% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 25.5g | ||
| Protein 41.8g | 83% | |
Honey Glazed Corned Beef
By: Sharon123
May 11, 2006
A yummy glaze with honey, brown sugar and mustard. From the Sue Bee Honey folks! Corned beef is very popular in England.
SERVES 8
Ingredients
- 4 lbs corned beef brisket
- 2 quarts water
- 1 tablespoon pickling spices
- 1 large white onion
- 1 large carrot
- 1 stalk celery
- 2 garlic cloves
Glaze
- 1/2 cup honey
- 1/4 cup brown sugar, packed
- 3 tablespoons Dijon mustard
- 1/2 teaspoon ground ginger
Directions
1
Tie pickling spices in a square of cheesecloth(spices may come with corned beef package). In a large stock pot, combine corned beef, water, pickling spices, whole vegetables and garlc. Bring to a boil, lower heat and simmer 3 hours. You may use a crockpot for this, cooking 4-6 hours on high.2
Place a cooking rack in a shallow baking pan or dish. Transfer brisket from cooking liquid, placing fat side up on rack.3
Combine honey, brown sugar, mustard and ginger to make a glaze. Spoon glaze over meat.4
Bake, uncovered, in a preheated 350*F. oven for 30 to 40 minutes. Transfer to serving plate.5
Makes 8 servings.
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- Course > Main Dish
- Main Ingredient > Meat > Beef
- Cuisine > European > Western > French
- Cuisine > European > Western > Belgian
- Cuisine > North American > United States > Northeastern
- Preparation > Time to Make > < 4 hours
- Occasion > Holiday/Event > Non-Religious > St. Patricks Day
Featured Reviews for This Recipe
From: Chef #705337
On Apr 27, 2008
I have to rate this.......incredibly delicious as my daughter said.......and if you know what it is like to please a 15 yr old girl, then you know what I am saying! Super easy, made it on a Sunday and got to do other things all day and not worry about dinner. I put a little more celery and onions in and then about the last hour added potatoes to my broth while I put the meat only in the oven with the glaze. The meat with cooked celery, carrots, onion and potatoes was a great meal for us! My grocery store has brisket on sale and I am going to go get another one before the sale is over! Thanks so much for sharing!!
From: mary winecoff
On Jan 13, 2008
My boys and a friend absolutely loved this! There were no leftovers and the meat was very tender. Excellent glaze. Thanks for a great recipe.
From: Fairy Nuff
On Jul 12, 2006
Very tasty corned beef!! I cut all the visible fat away from my piece of corned beef but otherwise followed the recipe. The glaze was a great touch. Served with colcannon (#123663), carrots, peas and mustard sauce (#54122). A very enjoyable meal.
From: cookiedog
On Mar 14, 2008
This was so good I made it twice in one week! The glaze really takes this to the next level. This will be my go to recipe when I make corned beef.
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