Recipe Background
Top o' the morning to ya! Speaking of top... the topping is the star of this grand St. Paddy's Glazed Corned Beef extravaganza! It all starts with slow-cooked, tender, and flavorful corned beef and then just like a queen, it is crowned with a sweet, tangy, and delectable blackberry glaze. Mmhmm, can't you just taste it?! This extra special touch will convince you that all corned beef should have a crown (i.e. a glaze)! Try the St. Paddy's Glazed Corned Beef to give your friends a new taste sensation! You will be crowned the "queen or king of the green" (the official St. Paddy's Day color requirement, of course)!
Top o' the morning to ya! Speaking of top... the topping is the star of this grand St. Paddy's Glazed Corned Beef extravaganza! It all starts with slow-cooked, tender, and flavorful corned beef and then just like a queen, it is crowned with a sweet, tangy, and delectable blackberry glaze. Mmhmm, can't you just taste it?! This extra special touch will convince you that all corned beef should have a crown (i.e. a glaze)! Try the St. Paddy's Glazed Corned Beef to give your friends a new taste sensation! You will be crowned the "queen or king of the green" (the official St. Paddy's Day color requirement, of course)!
Ingredients
For the corned beef:
- 2 tablespoons canola oil
- 1 (4-5 pound) corned beef fat trimmed
- 1 medium onion peeled and quartered
- 8 whole cloves
- 4 cloves garlic minced
- 3 sprigs fresh thyme
- 3 bay leaves
- 1 tablespoon whole black peppercorns
- water to taste
- 3 carrots optional, peeled, quartered, and chopped into 4-inch pieces
- cabbage optional, to taste, cooked
- herbed potatoes optional, to taste, cooked
For the glaze:
- 1/2 cup blackberry preserves
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar packed
- 1 tablespoon soy sauce
- 1/2 teaspoon ground black pepper
Directions
- Preheat the oven to 300 degrees F.
- Line an 18x26-inch baking sheet with aluminum foil.
- In a Dutch oven or thick-bottomed stock pot over medium heat, heat the oil.
- Place the corned beef in the oil and cook until it is browned, about 1-2 minutes per side.
- Add the onion, the cloves, the garlic, the fresh thyme, the bay leaves, and the black peppercorns to the corned beef.
- Fill the Dutch oven with enough of the water so that the corned beef mixture is completely covered.
- Bring the corned beef mixture to a boil, then reduce heat to low, and simmer until the corned beef is fork-tender and reaches an internal temperature of 135 degrees F, about 3-4 hours.
- Add the carrots to the corned beef mixture 1 hour before the corned beef is finished cooking and cook until the veggies are tender, about 30 minutes.
- While the corned beef mixture is cooking, in a small saucepan over medium-high heat, whisk the blackberry preserves, the Dijon mustard, the brown sugar, the soy sauce, and the ground black pepper and mix well, bringing it to a boil and cooking until the mixture slightly reduces and thickens, about 7-10 minutes.
- Transfer the cooked carrots to a medium bowl.
- Transfer the cooked corned beef to the prepared baking sheet.
- Brush the top and sides of the corned beef with 1/2 of the blackberry glaze.
- Switch the oven to broil on high heat and cook the corned beef until the glaze caramelizes, about 5-7 minutes.
- Let the corned beef rest on the baking sheet, about 10-15 minutes.
- Transfer the corned beef to a cutting board, brush it with the remaining glaze, and carve.
- Serve the corned beef with the carrots, the cabbage, and the herbed potatoes.
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