Many people are reluctant to make corned beef because it usually has to simmer on the stove top for several hours, heating up the house with a pungent aroma. Once I discovered the oven method, I find the preparation much easier to handle. This is my younger daughter’s favorite recipe of all. Perfect for any Yom Tov.
Oven-Baked Glazed Corned Beef
Recipe By Renee Chernin
- Cooking and Prep: 4 h 20 m
- Serves: 12
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No Allergens
Ingredients (7)
Main ingredients
Sommelier Suggests
Start Cooking
Prepare the Glazed Corned Beef
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Preheat the oven to 350 degrees Fahrenheit. Rinse the beef in cold water and place in a large, deep pan.
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Add the vinegar, two tablespoons of the brown sugar, and half a cup of the orange juice.
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Fill the pan with water to cover the beef (about two and a half cups), cover tightly with foil, and bake until fork tender, three to four hours. Remove the beef from the oven and uncover.
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In a small bowl, combine the one cup brown sugar, the two tablespoons remaining orange juice, mustard, and allspice to make a thick glaze.
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Raise the oven temperature to 400 degrees Fahrenheit. Remove the beef from its juices and transfer to a baking dish fatty-side up, discarding the juices. Score the top of the brisket with a sharp knife in a diamond pattern. Spread the brown sugar glaze over the scored beef and bake for an additional 30 minutes.
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Remove from oven and cool. Slice across the grain. Serve with mustard, if desired.
Note:
Oven-Baked Glazed Corned Beef will keep in the refrigerator, tightly covered, for up to one week. Can freeze for up to two months
About
By Renee Rousso Chernin. Reproduced from Cooking for the King, Rosh Hashanah edition.
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Replies:
I think corned beef is generally served warm. However, you can serve it however you'd like. If you'd like to serve it at room temperature on a meat board, I'm sure it would also be delicious. -
Oven-Baked Glazed Corned Beef
Freezing
1. How do I freeze this if if I've discarded the juices? Won't it get dried out? 2. I've never seen allspice - what can I replace it with please? 3. After adding the glaze do I bake it covered or uncovered? Thank you! -
Oven-Baked Glazed Corned Beef
piked brisket oven
omy this is the best best recipe for pickled brisket. i also love the idea that its oven baked at first i was little scared when making it because it sounds bit interesting ingredients but to be honest we almost finished it before yom tev , everyone loved it ,its so delicious and yummy thank you so much from this year its my every year rosh hashana recipe for meat
Please
Log in to post a review How'd it turn out? Write a review.
-
Oven-Baked Glazed Corned Beef
piked brisket oven
omy this is the best best recipe for pickled brisket. i also love the idea that its oven baked at first i was little scared when making it because it sounds bit interesting ingredients but to be honest we almost finished it before yom tev , everyone loved it ,its so delicious and yummy thank you so much from this year its my every year rosh hashana recipe for meat
Please
Log in to ask a question How'd it turn out? Write a review.
-
Replies:
I think corned beef is generally served warm. However, you can serve it however you'd like. If you'd like to serve it at room temperature on a meat board, I'm sure it would also be delicious.
-
Oven-Baked Glazed Corned Beef
Freezing
1. How do I freeze this if if I've discarded the juices? Won't it get dried out? 2. I've never seen allspice - what can I replace it with please? 3. After adding the glaze do I bake it covered or uncovered? Thank you!
