Marmalade Glazed Corned Beef
Easy Marmalade Glazed Corned Beef for St. Patrick’s Day dinner!
What’s the perfect way to cook a corned beef brisket? First of all, we only treat ourselves to this Irish meal once a year, and our family loves the recipe I’m sharing today, Marmalade Glazed Corned Beef . It’s sweet and savory, with a tangy glaze–excellent for an Irish Dinner Party!
Earlier I shared a fabulous appetizer using micro greens (that look like little shamrocks), and an easy Coconut Cream Dessert (vegan, too), which were a part of my dinner party menu this past weekend.
This corned beef recipe is adapted from the Silver Palate Cookbook (I know, I’m dating myself) for Glazed Corned Beef. The sauce is amazing, and instead of using orange marmalade like the recipe recommends, I used Harry & David’s Meyer Lemon Marmalade. Fantastic! Plus a zippy honey hot mustard. Oh, boy!
It’s all about the timing.
Organized entertaining is all about timing.
You boil the brisket, and then baste and bake with the sauce. I had the brisket already cooked, so about 30 minutes prior to wanting to sit at the table for our meal, I popped it in the oven.
You have to think through your courses, and plan ahead as to when each one should be done and ready to serve. If you don’t, it’s called organized chaos. LOL. :(
How to cook a brisket.
I did learn something while researching how to exactly cook a corned beef this week. I thought this tip was really good, for my readers who do the same as me: Cook corned beef (and cabbage) once a year! Here are some tips:
– Real corned beef is made from beef brisket.
– Make sure you buy the flat cut, not the point cut of corned beef. The point cut is tougher and much stringier.
– Also, the meat starts as a brisket, and isn’t a “corned beef” until after it’s been cooked! Did you know this?
– The packet of seasonings I referred to in the above post comes with the corned beef. You don’t need to buy a separate packet of seasonings, but if you choose to, McCormick’s pickling spices are perfect.
– You can make your own spices too, which generally include peppercorn, bay leaves, allspice, cinnamon, ginger, coriander, cloves, nutmeg and mustard seed. You can also throw in some fresh garlic for added flavor.
You can see the spices on top of my corned beef (before it went into the oven with the glaze), plus I added fresh chives from our garden. And then, look closely below, you can see the lemon rind from the marmalade.
It’s so good …
What’s your favorite way to cook a brisket?
Marmalade Glazed Corned Beef
Adapted from The Silver Palate Cookbook. Leftovers are perfect for sandwiches!
- 3 lbs. corned beef (brisket)
- 1 cup lemon marmalade (I used Harry & David’s)
- 4 tablespoons dijon-style mustard (I used spicy)
- 4 tablespoons brown sugar
- Place corned beef in a large pot, along with the liquid and spices that accompanied it in the package, and cover with boiling water.
- Bring back to a boil, lower the heat, cover partially, and simmer as slowly as possible for about 3 hours, or until very tender when tested with a fork.
- Preheat oven to 350°F.
- Mix marmalade, mustard and sugar in a bowl until well combined.
- When meat is done, remove from pot and drain.
- Place meat in ovenproof dish (spray the bottom) and pour marmalade mixture over it, coating thoroughly.
- Bake for 30 minutes, uncovered, or until glaze is crisp and brown. (Mine had to go a few minutes more for the crispy coating — worth it!).
- Serve hot or at room temperature.
The Silver Palate CookbookAll images and text ©
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