Happy St. Patrick’s Day (…a day late and a dollar short)! A holiday for eating potatoes, red meat, and drinking quality beer. If you are in the mood to celebrate with semi-traditional Irish food get yourself a slab of corn beef and make this recipe. It dresses up an old classic and will be sure to please everyone helping you to celebrate this holiday.
I know we just went down the Apricot road a few recipes ago and I do hate to be repetitive. But, this recipe has received such praise I would be totally remiss if I didn’t share it with you.
This was meant to be a post about a cook off between my mother and myself. Her classic recipe my crazy McCutcheon’s themed recipe. But alas the weekend got away from me and I didn’t get around to making this recipe until Sunday. Though the cook off was a bust, this recipe was not. It was amazing. Sweet, but rich and salty. The mustard seeds on the corned beef really blend well with the apricot preserves. (I am noting a culinary theme: mustard and apricot is a winning combination.)
Apricot Glazed Corned Beef
- 4 1/2 pounds corned beef, rinsed
- 1 cup water
- 1 cup apricot preserves
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- Preheat oven to 350 degrees F (175 degrees C).
- Coat a large pan with non-stick cooking spray. Place corned beef in dish and add water. Cover tightly with aluminum foil and bake for 2 hours; drain liquid.
- In a small bowl combine apricot preserves, brown sugar, and soy sauce. Spread the apricot mixture evenly over the corned beef.
- Bake uncovered at 350 degrees F (175 degrees C) 25 to 30 more minutes, or until the meat is tender; basting occasionally with pan drippings.
- Slice corned beef across grain and serve.