Jan D'Atri's Corned Beef recipe for St Patrick's

Corned beef

This Saturday is St Patrick's Day (March 17) and the #1 food for the day is corned beef and cabbage!
Jan D'Atri stopped by Monday morning to show off her recipe for baked glazed corned beef and
share a few other Irish treats as well!


Baked Glazed Corned Beef  (serves 4)

2 1/2 to 3 lb. corned beef brisket with spice packet ( I used a lean flat cut center piece)

8 small red potatoes

4 medium large carrots, peeled and cut in half

1 large green cabbage, cut in quarters

For the Glaze:

1/2 cup brown sugar

1/2 cup water

1/2 cup Dijon or brown mustard



Preheat oven to 325 degrees. Remove meat from package and place on a rack in a foil lined pan, fat side up. Sprinkle spice packet over corned beef. Place the pan in the oven, and add about 1/2 to 1 inch of water to bottom of pan. (water level should be just below the rack.) Cover the pan with foil. Bake about 2 1/2 to 3 hours.

 Make the glaze. In a sauce pan, combine the brown sugar and 1/2 cup water. Bring to a simmer over medium-high heat. After about 5 minutes, stir in mustard. Continue simmering another 2-3 minutes and set aside. (Reserve 1/4 cup of glaze for platter.)

Boil the Vegetables: In a large pot with add red potatoes, carrots and cabbage. Add enough water to steam vegetables. Cook until tender. Keep covered until ready to serve.

 After 2 hours of cooking corned beef, uncover and brush glaze over top. Continue to cook the beef until internal temperature reaches 160 degrees, re-glazing every 15 minutes or so. When done, remove from oven and let rest for 10 minutes before slicing.   Always slice meat across the grain. Arrange corned beef and vegetables on platter. Brush sliced corned beef with reserved glaze.

Watch my HOW TO video here: https://jandatri.com/jans-recipe/one-minute-kitchen/

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