Description
A flavorful Irish-inspired glazed corned beef recipe featuring tender slow-roasted meat with carrots and onions, finished with a sweet and tangy horseradish glaze for a delicious main course.
Ingredients
Scale
Corned Beef and Vegetables
- 4 pound corned beef
- 4 medium carrots peeled and cut into 1 to 2 inch pieces
- 1 medium onion sliced into wedges
- 2 teaspoons pickling spice
- Water, enough to come halfway up the sides of the beef in the pan
Glaze
- 1/3 cup brown sugar
- 2 tablespoons dijon mustard
- 1 tablespoon whole grain pommery mustard
- 1 tablespoon hot prepared horseradish
Instructions
- Preheat oven. Preheat your oven to 325 degrees Fahrenheit to prepare for slow roasting the corned beef.
- Prepare the beef and vegetables. Remove the corned beef from its packaging and pat dry with paper towels. Place the beef fat side up in a roasting pan with 2-inch high sides. Arrange the peeled and chopped carrots and sliced onions around the beef.
- Add water and spices. Pour water into the roasting pan until it reaches halfway up the sides of the beef. Add the pickling spice packet into the water, ensuring it does not sit directly on the meat.
- Cover and roast. Tightly cover the roasting pan with aluminum foil and place it in the oven. Cook for 3 hours or until the meat is very tender.
- Prepare the glaze. While the beef cooks, combine brown sugar, dijon mustard, whole grain pommery mustard, and hot prepared horseradish in a small saucepan. Whisk constantly over medium-high heat until the sugar melts and the mixture thickens to a glaze consistency. Set aside.
- Remove and adjust oven temperature. After the beef is tender, carefully remove the roasting pan from the oven and turn the oven temperature up to 375 degrees Fahrenheit.
- Remove vegetables. Transfer the cooked carrots and onions from the roasting pan to a separate bowl and set aside.
- Score and glaze the beef. Use a sharp knife to score the fat cap on top of the corned beef. Brush the prepared horseradish glaze liberally over the fat surface.
- Roast to finish. Return the glazed corned beef to the oven and roast uncovered for 15 minutes, or until the glaze is bubbly and caramelized.
- Slice and serve. Remove the beef from the oven and transfer to a cutting board. Slice the corned beef against the grain into 1/4 inch thick slices. Serve with the roasted carrots and onions.
Notes
- Using a roasting pan with sides helps contain the water and keeps the beef moist during cooking.
- Scoring the fat cap allows the glaze to penetrate the meat and create a flavorful crust.
- Be careful not to overcook the corned beef to avoid drying out; it should be fork-tender but juicy.
- The glaze can be adjusted to taste by adding more or less horseradish depending on your spice preference.
- If you don’t have pommery mustard, substitute with extra whole grain or dijon mustard.
- Leftover corned beef can be refrigerated for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 slice with vegetables
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 120 mg
