• Email
  • Pin It

Glazed Corned Beef


Contributed by:

Glazed Corned Beef


6 comments | Leave Comment

1 Star2 Star3 Star4 Star5 Star (0 Rating)
Loading ... Loading ...


Glazed Corned Beef


  • Ready Time : 0 min



  • 1 3 pound corned beef (with brine already)
  • 1/2 cup apricot preserves
  • 2 tablespoons brown sugar
  • 1/2 cup coarse grain mustard (or half corase grain wtih 1/2 Dijon)


Fill a large pot with water and place the beef inside.  Bring to a boil and then reduce heat to simmer for 3 hours or until tender.

Preheat oven to 350.  When tender remove the beef to a large baking pan.  Mix the preserves, sugar and mustard in a bowl.  Brush over the corned beef.  Bake in the oven until bubbling.  Let rest a few minutes and then slice thin.


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




6 Responses to Glazed Corned Beef

  1. This sounds like a great glaze for corned beef. I always used just mustard and brown sugar and never thought about adding the appricot preserves. Will definitely try this. Thanks

  2. This recipe looks fantastic and I would like to use it for Pesach. I was wondering if you know of a subsitute for mustard? Thanks!

    • I would try kosher for Passover mustard, not sure what it is made from, but it would do the trick.

  3. Great recipe!! Made it for shabbos lunch and everyone enjoyed!

  4. avatar says: shelly

    Though the Kosher for Pesach mustard does not taste so wonderful stand alone, it is PERFECT for this recipie. I make it every Pesach! Chag Samech to all!!

  5. avatar says: chaya

    can i substitute regular mustard instead of the coarse grain mustard?

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in