Ruby-Glazed Corned Beef Recipe

Name: Ruby-Glazed Corned Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Corned Beef; 1 (10 1/2 lb) corned beef brisket (flat cut preferred); 2 1/2 lbs onions; 8 whole cloves; 2 large carrots, peeled and cut into 2-inch pieces; 2 large celery ribs, cut into 2-inch pieces; 6 garlic cloves; 12 black peppercorns; Ruby Currant and Port Sauce; 2 cups red currant jelly; 1/2 cup ruby port; 1/2 cup finely chopped shallot; 1/4 cup fresh lemon juice; 1/4 cup fresh orange juice; 4 1/2 teaspoons grated lemon peel; 1 tablespoon grated orange peel; 1 tablespoon dry mustard; 1 1/2 teaspoons ground ginger; 1 1/2 teaspoons fresh coarse ground black pepper; 1/2 teaspoon salt; Glaze; 1/2 cup coarse grain mustard; 1/2 cup firmly packed brown sugar

Servings: persons

Corned Beef
1 (10 1/2 lb) corned beef brisket (flat cut preferred)
2 1/2 lbs onions
8 whole cloves
2 large carrots, peeled and cut into 2-inch pieces
2 large celery ribs, cut into 2-inch pieces
6 garlic cloves
12 black peppercorns
Ruby Currant and Port Sauce
2 cups red currant jelly
1/2 cup ruby port
1/2 cup finely chopped shallot
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
4 1/2 teaspoons grated lemon peel
1 tablespoon grated orange peel
1 tablespoon dry mustard
1 1/2 teaspoons ground ginger
1 1/2 teaspoons fresh coarse ground black pepper
1/2 teaspoon salt
Glaze
1/2 cup coarse grain mustard
1/2 cup firmly packed brown sugar

1
Place beef in heavy large pot. Stud each onion with 4 cloves. Add to pot with carrots, celery, garlic and peppercorns. Cover with water. Bring to boil over medium heat. Reduce heat, cover and simmer until beef is tender, about 3-1/4 hours, turning beef every hour. (Can be prepared 1 day ahead. Refrigerate beef in cooking liquid. Bring to room temperature before baking.).
2
For sauce: combine first 11 ingredients in heavy medium saucepan over medium-low heat. Stir until jelly ismelted. Let cool at least 30 minutes. (Can be prepared 1 day ahead.).
3
Position rack in center of oven and preheat to 350 degrees. Drain beef and pat dry. Arrange fat side up in large roasting pan. Cut off any excess fat and discard. Spread coarse-grained mustard over beef. Pour 2-1/2 cups sauce over beef. Sprinkle with sugar. Bake until beef is glazed deep rich brown, basting every 15 minutes, about 45 minutes.
4
Transfer to large platter. Spoon some of sauce over top. Serve immediately, passing remaining sauce separately.

665

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Corned Beef, 1 (10 1/2 lb) corned beef brisket (flat cut preferred), 2 1/2 lbs onions, 8 whole cloves, and more.

Yes, Ruby-Glazed Corned Beef falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ruby-Glazed Corned Beef

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions