Corned Beef with Apricot Glaze



This Corned Beef with Apricot Glaze is a dish that you will pleasing to your palate. It can be used as the main dish, in salads, sandwiches and in hash.

Corned beef usually comes in two forms; usually a cut of beef (brisket), cured or pickled in a seasoned brine or canned. I prefer to prepare my own corned beef rather than buy it in a can.

Although corned beef did not originate in Ireland, it is used by Irish-Americans as part of the St. Patrick's Day celebration. The traditional Irish dish is Bacon and Cabbage. Corned beef and cabbage became popular in the U.S. after Irish immigrants used it as a substitution for pork in their traditional dish. It was used as a substitute for bacon by Irish immigrants in the early 1800s.

For this Corned Beef with Apricot recipe you will need:

  • 3 to 3 1/2 lb. corned beef brisket, well trimmed
  • 1 tbsp. whole mixed pickling spices
  • 1 medium onion, finely chopped, this will be about 1/2 c.
  • 1/3 c. apricot preserves
  • 1/3 c. golden raisins
  • 1 tbsp. fresh lemon juice
  • 1/4 tsp. dry mustard
  • 1/8 tsp. salt

Place corned beef brisket in a Dutch oven. Cover with water. Add pickling spices and heat to boiling. Reduce heat, cover and simmer for up to 3 1/2 or until tender.

Preheat oven to 325° F. while cooling beef in broth at room temperature for 1 hour. Place beef in a shallow roasting pan. Mix remaining ingredients and spread over beef. Roast uncovered in your oven until got and glazed, about 30 minutes.

Cut beef across grain into thin slices. Enough for 6 servings with plenty left over for another meal.



For an alternative flavor try:
Omitting the apricot glaze and do not roast boiled corned beef. Mix 1/2 c. sour cream, 1 1/2 tsp. prepared mustard, 1 tsp. horseradish and 1/4 tsp onion salt. Serve with the boiled corned beef.




FUN FACT: Did you know that Corned Beef was served at Lincoln's inauguration dinner on March 14, 1861?



Corned Beef with Apricot Glaze is just one of my favorite beef recipes.



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