We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Meat and poultry
- Corned beef
In this different take on corned beef, an apricot glaze really complements the beef's flavour. Serve with carrots and roasties or rice for a delicious and family friendly dish.
270 people made this
- 2kg whole corned beef brisket
- 250ml water
- 300g apricot preserves
- 4 tablespoons dark brown soft sugar
- 2 tablespoons soy sauce
MethodPrep:10min ›Cook:2hr30min ›Ready in:2hr40min
- Preheat oven to 180 C / Gas 4.
- Coat a large dish with a bit of oil. Place corned beef brisket in dish and add water. Cover tightly with aluminium foil and bake for 2 hours; drain liquid.
- In a small bowl combine apricot preserves, dark brown soft sugar and soy sauce. Spread the apricot mixture evenly over the corned beef.
- Bake uncovered at 180 C / Gas 4 25 to 30 more minutes, or until the meat is tender; basting occasionally with pan drippings.
- Slice corned beef across grain and serve.
Reviews & ratingsAverage global rating:(298)
Reviews in English (241)
Last year on St. Pats I made boiled corned beef and this version. The flavor of this recipe was superior to the traditional boiled corned beef, but the baked corned beef was FAR too tough. In prep for this year's St. Pats feast, I tried boiling the corned beef according to the package directions, then draining it, patting it dry, adding the glaze, and baking it for approx 30 minutes (I turned the broiler on for the last couple of minutes to carmelize the top -- watch it carefully though!!) My family agreed it was the best corned beef they had ever tasted. This will be our St. Pats corned beef recipe from now on.-16 Mar 2003
by The Fragile Gourmet
You've GOT TO TRY THIS for St. Pat's Day! Great recipe if you boil the corned beef first. I simmered it with the spice packet for 3.5 hours and threw some carrots in the water for the last 20 minutes. Took it out, cut off the fat, and placed it in a 9x13 glass dish along with the carrots. Spread the glaze all over and baked for 30 minutes at 350. I made Diane's Colcannon from this site as a side dish. This is better than any restaurant meal you could possibly have!-08 Mar 2008
by Victoria Leigh
Wow this glaze was amazing. I had actually baked the corned beef for 5 hours in 2 bottles of Guiness Beer and then filled the pan the rest of the way with water to cover the meat and added the seasoning packet. Then I took the corned beef out of the liquid and just left a small amount in the bottom of the pan and added a layer of glaze every 15 minutes for an hour. I broiled it on high for the last 10 minutes and it ended up coming out so great that even my kids (who would have never eaten corned beef before), loved it. I will never make corned beef any other way from now on!-15 Feb 2007