When my husband and I decided to get married, we had a lot of long talks about how we wanted our life together to go. One of the things that was very important to us was starting traditions to keep our families close to us. Usually, this revolves around good food.
For St. Patrick’s Day, we have tried to start a tradition of inviting our families over for a traditional Irish dinner of corned beef and cabbage with potatoes. This has been a recipe I’ve used for the last couple years we’ve done this, and I always get rave reviews from family members about the corn beef and its glaze.
I’ve seen similar recipes for the glaze used with other proteins but I’ve only ever used this apricot glaze with the corned beef. I really like the sweet, tangy vibe I get with it and I think it complements the beef well. Plus, I think cooking the corned beef in the oven and using a glaze helps preserve so much more flavor than the traditional boiled method.
Keep watching as I’ll be bringing out more of my favorite Irish/St. Patrick’s Day recipes!
Apricot-Glazed Corned Beef
1 package of corned beef
1/3 cup apricot marmalade
1 tbsp spicy mustard
1/2 yellow mustard
Preheat oven 350F.
Place corned beef in a baking dish with the fatty side facing upward. Sprinkle the seasoning packet over the corned beef (this is typically included in the package).
Cover with foil and cook according to package instructions. Most packages suggest 50 minutes per pound of beef.
Combine the apricot marmalade and mustards in a bowl.
With 20 minutes left in the cooking time, remove foil to uncover the corned beef. Pour the glaze over the center of the beef. Cook the additional 20 minutes.
Let beef rest for 20-30 minutes before cutting up to serve.