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Apricot-Mustard Glazed Corned Beef

Apricot-Mustard Glazed Corned Beef

I found this recipe on Kevin’s site Closet Cooking and couldn’t resist making it. I grabbed a pre-cooked corned beef at Trader Joe’s that would make my life easier for a weekday meal. Since it was already boiled, I just smothered it in the apricot glaze and roasted it in the oven with a bit of water in the baking dish to keep it moist. It turned out so tender, juicy, and delicious. We all loved the apricot glaze and felt it made this corned beef extra special. I paired beautifully with the Tangy Sautéed Cabbage with Bacon and the Smashed Red Potatoes. It was a fun and hearty early Saint Patrick’s Day meal that we all enjoyed. Thanks for another amazing recipe, Kevin!

Apricot-Mustard Glazed Corned Beef

How to Make Apricot-Mustard Glazed Corned Beef

Preheat the oven to 375 degrees. Coat a baking dish with cooking spray then add a cup of water to the baking dish.

Whisk the apricot jam, Dijon mustard, grainy mustard, and brown sugar together until well combined.

Remove the pre-cooked corned beef out of the package and place it in the prepared baking dish. Smother the corned beef with most of the apricot sauce, leaving the remaining sauce for dipping.

Apricot-Mustard Glazed Corned Beef

Place into the oven and bake for 30 minutes.

Side Note: If you can’t find a pre-cooked corned beef, simply follow the packaged directions for boiling OR bake in the oven. To do bake, preheat the oven to 350 degrees. Layer a large piece of tin foil in a baking pan then place the corned beef fat side up on top of the foil. Smother in the sauce then wrap the corned beef with foil so that space is left in between the corned beef and the tin foil.  Place into the oven and bake for 2 hours. Open the foil and broil the corned beef for 2-3 minutes, until the top is bubbly and lightly browned. Watch carefully so it doesn’t burn.

Remove the corned beef from the oven and place it onto a cutting board. Let the corned beef rest for at least 10 minutes before slicing across the grain of the meat.  Serve with the reserved apricot mustard sauce.  Enjoy!

Apricot-Mustard Glazed Corned Beef

 

Apricot-Mustard Glazed Corned Beef

Apricot-Mustard Glazed Corned Beef

Prep Time: 10 minutes
Course: Main
Cuisine: American
Servings: 8

Ingredients

  • 1 cup of water
  • 1 ½ lbs of pre-cooked corned beef
  • ¼ cup of apricot jam
  • 1 tbsp Dijon mustard
  • 1 tbsp grainy mustard
  • 1 tbsp brown sugar

Instructions

  • Preheat the oven to 375 degrees. Coat a baking dish with cooking spray then add a cup of water to the baking dish.
  • Whisk the apricot jam, Dijon mustard, grainy mustard, and brown sugar together until well combined.
  • Remove the pre-cooked corned beef out of the package and place it in the prepared baking dish. Smother the corned beef with most of the apricot sauce, leaving the remaining sauce for dipping. Place into the oven and bake for 30 minutes.
  • Side Note: If you can't find a pre-cooked corned beef, simply follow the packaged directions for boiling OR bake in the oven. To do bake, preheat the oven to 350 degrees. Layer a large piece of tin foil in a baking pan then place the corned beef fat side up on top of the foil. Smother in the sauce then wrap the corned beef with foil so that space is left in between the corned beef and the tin foil. Place into the oven and bake for 2 hours. Open the foil and broil the corned beef for 2-3 minutes, until the top is bubbly and lightly browned. Watch carefully so it doesn't burn.
  • Remove the corned beef from the oven and place it onto a cutting board. Let the corned beef rest for at least 10 minutes before slicing across the grain of the meat. Serve with the reserved apricot mustard sauce. Enjoy!
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24 Comments

  1. What a scrumptious recipe and definitely perfect for St Patrick’s Day. The glaze must have added so much flavor on the corned beef. I haven’t get my corned beef from the market this year, just yet. I think I’ll opt for a cooked one and make this recipe and not the traditional (boil in water) one. 😛

  2. I wonder if I can get corned beef here, or what it might be called if I can. Must see what I can track down as this sounds delicious. Keep well Diane

  3. Sounds delicious, Pam! And I love that you used a pre-cooked item … sometimes you just have to… life doesn’t allow for more hours in the day 🙂

  4. This sounds excellent, Pam. We all LOVED your honey mustard baked corned beef. I’m sure this version would be a success as well!

  5. Sounds very good, Pam! I was kind of thrown off by the “non-cured corned beef” since corning was a form of curing, I thought. Now I have to go Google. D*** you Trader Joes.

    My favorite thing to do with corned beef is to soak it to remove some of the salt, put a coriander heavy rub on it and then smoke it into pastrami. Best pastrami that you will ever eat.