Apricot Glazed Corned Beef Brisket Recipe
I plant this recipe on Kevin's site Closet Cooking and couldn't resist making it. I grabbed a pre-cooked corned beef at Trader Joe'southward that would brand my life easier for a weekday meal. Since it was already boiled, I just smothered it in the apricot glaze and roasted it in the oven with a bit of water in the baking dish to go on it moist. It turned out so tender, juicy, and delicious. We all loved the apricot glaze and felt it made this corned beef extra special. I paired beautifully with the Tangy Sautéed Cabbage with Salary and the Smashed Red Potatoes. It was a fun and hearty early Saint Patrick'due south Twenty-four hour period repast that we all enjoyed. Thanks for some other astonishing recipe, Kevin!
How to Make Apricot-Mustard Glazed Corned Beefiness
Preheat the oven to 375 degrees. Coat a baking dish with cooking spray so add a cup of water to the blistering dish.
Whisk the apricot jam, Dijon mustard, grainy mustard, and brown sugar together until well combined.
Remove the pre-cooked corned beef out of the package and place it in the prepared baking dish. Smother the corned beef with nigh of the apricot sauce, leaving the remaining sauce for dipping.
Place into the oven and bake for thirty minutes.
Side Notation: If yous can't find a pre-cooked corned beef, but follow the packaged directions for boiling OR bake in the oven. To do broil, preheat the oven to 350 degrees. Layer a large piece of can foil in a baking pan then place the corned beef fatty side upwardly on top of the foil. Smother in the sauce so wrap the corned beef with foil then that space is left in between the corned beefiness and the tin foil. Place into the oven and bake for 2 hours. Open the foil and bake the corned beefiness for ii-iii minutes, until the summit is bubbly and lightly browned. Watch carefully so information technology doesn't burn.
Remove the corned beef from the oven and place it onto a cutting board. Let the corned beefiness balance for at least 10 minutes before slicing beyond the grain of the meat. Serve with the reserved apricot mustard sauce. Enjoy!
Servings: 8
- i cup of water
- 1 ½ lbs of pre-cooked corned beef
- ¼ cup of apricot jam
- 1 tbsp Dijon mustard
- 1 tbsp grainy mustard
- 1 tbsp brown sugar
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Preheat the oven to 375 degrees. Coat a baking dish with cooking spray and so add a cup of h2o to the blistering dish.
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Whisk the apricot jam, Dijon mustard, grainy mustard, and brownish sugar together until well combined.
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Remove the pre-cooked corned beefiness out of the package and identify information technology in the prepared baking dish. Smother the corned beef with virtually of the apricot sauce, leaving the remaining sauce for dipping. Place into the oven and bake for xxx minutes.
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Side Annotation: If you can't find a pre-cooked corned beef, simply follow the packaged directions for boiling OR bake in the oven. To do bake, preheat the oven to 350 degrees. Layer a large slice of tin foil in a baking pan then place the corned beef fatty side up on top of the foil. Smother in the sauce and then wrap the corned beef with foil so that space is left in between the corned beefiness and the tin foil. Place into the oven and bake for 2 hours. Open the foil and broil the corned beef for 2-3 minutes, until the top is bubbly and lightly browned. Watch carefully and then it doesn't fire.
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Remove the corned beef from the oven and place it onto a cutting lath. Let the corned beef rest for at to the lowest degree x minutes earlier slicing beyond the grain of the meat. Serve with the reserved apricot mustard sauce. Savor!
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Source: https://fortheloveofcooking.net/2013/03/apricot-mustard-glazed-corned-beef.html