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+ servings

Glazed Corned Beef

This recipe is as close as I can recall to my mother's version. It's yummy. Enjoy!
Prep Time15 mins
Cook Time3 hrs 20 mins
Total Time3 hrs 35 mins
Course: Main Course
Cuisine: American
Keyword: honey-glazed corned beef
Servings: 12
Calories: 577kcal


  • 5 lb  corned beef brisket
  • 2 quarts  water
  • 1 tablespoon pickling spices
  • 1 large white onion
  • 2 garlic cloves
  • medium carrots thick sliced
  • ribs celery thick sliced
  • small red potatoes quartered
  • 2 lbs cabbage 1 large cabbage, cut into wedges


  • 1/2 c Waxing Kara Honey
  • 1⁄4 c coconut sugar
  • 3 tbsp. Dijon mustard
  • 1⁄2 tsp. ground ginger


For Corned Beef

  • Tie pickling spices in a disposable paper tea bag or cheesecloth.
  • In a large stock pot, combine corned beef, water, pickling spices, one carrot, one celery rib, quartered onion and garlic cloves.
  • Bring to a boil, lower heat and simmer 3 hours.
  • Preheat oven to 350*F
  • Place a cooking rack in a shallow baking pan or dish.
  • Transfer beef from broth, place on rack fat side up, reserving broth.
  • Remove all cooked veggies and pickling spices from broth and discard.
  • 20 minutes before serving, return water to a medium boil.
  • Add remaining carrots, celery, cabbage and potatoes to boiling water for 15 minutes, just before serving beef.

For Glaze

  • Mix honey, sugar, mustard and ginger in a small bowl.
  • Brush glaze evenly over meat.
  • Bake, uncovered, in a preheated 350*F. oven for 30 to 40 minutes.
  • Transfer to serving plate.
  • Allow to stand 10 minutes before carving.
  • Cut corned beef across the grain.
  • Serve with cabbage and veggies.


You may use a crockpot for cooking this corned beef, cook 4-6 hours on high.


Calories: 577kcal | Carbohydrates: 49g | Protein: 31g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 102mg | Sodium: 2427mg | Potassium: 1312mg | Fiber: 4g | Sugar: 25g | Vitamin A: 2660IU | Vitamin C: 90.9mg | Calcium: 77mg | Iron: 4.7mg