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
Step 1 –Preheat the oven to 300 degrees F.
Step 2 –Line an 18×26-inch baking sheet with aluminum foil.
Step 3 –In a Dutch oven or thick-bottomed stock pot over medium heat, heat the oil.
Step 4 –Place the corned beef in the oil and cook until it is browned, about 1-2 minutes per side.
Step 5 –Add the onion, the cloves, the garlic, the fresh thyme, the bay leaves, and the black peppercorns to the corned beef.
Step 6 –Fill the Dutch oven with enough of the water so that the corned beef mixture is completely covered.
Step 7 –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.
Step 8 –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.
Step 9 –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.
Step 10 –Transfer the cooked carrots to a medium bowl.
Step 11 –Transfer the cooked corned beef to the prepared baking sheet.
Step 12 –Brush the top and sides of the corned beef with 1/2 of the blackberry glaze.
Step 13 –Switch the oven to broil on high heat and cook the corned beef until the glaze caramelizes, about 5-7 minutes.
Step 14 –Let the corned beef rest on the baking sheet, about 10-15 minutes.
Step 15 –Transfer the corned beef to a cutting board, brush it with the remaining glaze, and carve.
Step 16 –Serve the corned beef with the carrots, the cabbage, and the herbed potatoes.
