Glazed Corned Beef – Back to Basics

While the name may not suggest, this recipe is meant to showcase the basic cooking method of braising. Braising is one of my favorite cooking techniques! It is most associated with winter stews and pot roasts. With St. Patrick’s Day right around the corner, there is no better time for this great glazed corned beef recipe.

Glazed Corned Beef Recipe

  1. 3# Corned Beef
  2. 2 Tsp. Olive oil for searing
  3. (2) Small Onion (Cut into Quarters)
  4. (1) Large Orange (Cut in Half)
  5. (1) Seasoning Packet (That Comes with the Corned Beef)
  6. (2) Light Beers (Lager or Pilsners) 12oz.
  7. (4) Garlic Cloves
  8. 2 Tsp. Beef Base
  9. Water to Cover


Remove the corned beef from the package and pat dry with a paper towel. Heat a Dutch oven over medium high heat and add olive oil. Just before the oil begins to smoke, add the corned beef and sear over medium heat for 3 minutes per side.

Remove from pan, adjust heat setting to low and add the seasoning packet. Toast the spices over low heat for no more than 30 seconds. Remove ½ tsp of zest from the orange before cutting it in half.  (There are spices in here which do well with a toast and others which do not, so were just going to toast very slightly to try and open the ones that benefit from it while trying not to burn the ones that don’t)

Add all the ingredients into the Dutch oven along with the seared corned beef. Add enough water to cover everything and bring to a boil. Once it comes to a boil turn down to a simmer and cook covered for 3 hours.

Corned beef Glaze

  1. ¼ C. Dark Brown Sugar
  2. 2 T. Whole Grain Mustard
  3. 1 T. Dijon Mustard
  4. 1 T. Irish Whiskey
  5. ¼ tsp. Black Pepper
  6. Pinch of Cloves
  7. ½ Tsp. Orange Zest

Mix all the ingredients for the glaze and set aside until the corned beef is done. Once the 3 hours has concluded there are two options. I have always achieved better results from braising if I allow the meat to cool in the braising liquid. This is an optional step. The glazing process is the same whether the meat is cooled or not.

Preheat the oven to 275°. Brush the top of the corned beef with the glaze and bake for 7 minutes.  Remove from oven and turn over and baste, then bake for an additional 7 minutes. Repeat this process a total of 3 times per side. Remove from the oven, allow to rest for 4 minutes per pound, then slice against the grain and enjoy.

Combination Cooking Method

Cooking methods are broken down between wet and dry methods. Wet obviously use water and dry do not. Usually, they use oil or fat (think deep frying or sautéing). Braising and stewing are a combination cooking method. This implies they use both wet and dry stages of the cooking process. In this recipe the searing step is a dry cooking method, and the simmering is a wet cooking method.

Where to use Braising

Braising is a method best suited to tough cuts of meat that have sufficient fat to ensure it doesn’t dry out during the long cooking method. Think pot roast or pulled pork. Chuck roast is usually used for pot roast. It comes from the shoulder of the animal, so it has plenty of connective tissue and fat to break down to become tender and juicy after a long-time cooking. Pulled pork uses pork butt which, despite what its name may suggest, also comes from the shoulder.

Glazed Corned Beef Summary

This corned beef recipe not only provides a tasty dish but also serves as a platform to showcase the essential cooking technique of braising. Braising, a personal favorite of mine often associated with comforting winter stews and pot roasts, takes center stage in the preparation of this flavorful corned beef. With St. Patrick’s Day just around the corner, it’s an opportune time to explore this culinary delight.

The braising process involves searing the corned beef and then allowing it to simmer in a rich mixture for hours, resulting in tender, succulent meat. Additional steps, such as glazing and baking, add layers of flavor to create a delectable dish that’s perfect for festive occasions. Today we delved into the combination cooking method of braising, illustrating its integration of wet and dry stages through the example of a savory corned beef recipe, and highlights its suitability for tough cuts like pot roast or pulled pork.