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5 from 4 votes

Corned Beef with Blackberry Mustard Glaze

You will love this savory Glazed Corned Beef recipe. It is sure to make your mouth water!
Prep Time5 minutes
Cook Time4 hours
Total Time4 hours 5 minutes
Course: Main Course
Cuisine: American
Keyword: beef
Servings: 6 -8 servings

Ingredients

Corned Beef Ingredients:

  • 1 (4-5 pound) corned beef
  • 2 Tbsp. canola oil
  • 1 onion peeled and quartered
  • 8 whole cloves
  • 4 cloves garlic minced
  • 3 sprigs fresh thyme
  • 3 bay leaves
  • 1 Tbsp. whole black peppercorns
  • 3 carrots peeled, quartered and chopped into 4-inch pieces (optional)

Blackberry-Dijon Glaze Ingredients:

  • 1/2 cup blackberry preserves or favorite flavor of preserves
  • 2 Tbsp. dijon mustard
  • 2 Tbsp. brown sugar packed
  • 1 Tbsp. soy sauce
  • 1/2 tsp. freshly-ground black pepper

Instructions

To Make The Corned Beef:

  • Use a sharp knife to carefully trim off the excess fat on the corned beef.
  • Heat oil in a Dutch oven or thick-bottomed stock pot over medium-high heat. Place corned beef in the pot, and cook for 1-2 minutes on each side until browned. Add the next six ingredients (onion through peppercorns), then fill pot with water until the beef is completely covered. Bring water to a boil. Then either reduce heat to low and simmer for about 3-4 hours, until meat is fork-tender. Or transfer to a 300-degree oven, and cook for 4-5 hours, or until the meat is fork-tender. If you would like to make cooked carrots as well, add them to the pot about an hour before the beef is finished cooking.
  • Remove the beef and carrots, and set the carrots aside. Place the beef on an aluminum-foil covered baking sheet. Brush with glaze, then place under the broiler for 5-7 minutes, until the glaze begins to caramelize.
  • Remove from oven, and let the corned beef sit for at least 10-15 minutes before carving. Brush with additional glaze if desired. Serve with roasted cabbage, herbed potatoes and carrots if desired. (See tip below for making herbed potatoes.)

To Make The Glaze:

  • In a small saucepan, whisk the glaze ingredients together until combined, and bring to a boil over medium-high heat. Continue to boil until the mixture has slightly reduced and thickened, about 7-10 minutes.

Notes

To make herbed potatoes, simply boil halved Yukon potatoes until they are fork-tender.  Drain, then toss with melted butter and chopped fresh herbs (parsley, rosemary, thyme, and/or oregano).  Season with kosher salt and freshly-cracked black pepper.