Corned Beef with an Apricot Glaze

Let’s Get Cooking!  By Barbara Yonkin Bozon

During the month of March, many great and fun things happen.  It’s the beginning of Spring for one (Finally!), it comes in like a Lion and goes out as a Lamb….yes, sometimes visa versa. Mother Nature has a quite sense of humor. 

March is Dr. Seuss’ birthday…March Madness for Basketball fans! Go Syracuse Orange….and last but not least, St. Patrick’s Day! We all know that everyone’s Irish on St Patrick’s Day!  Shamrock Shakes at McDonald’s, green beer, St. Patty’s Day parades, celebrations and events.  Who doesn’t love great Irish cooking!  I am part Irish, I just love it.  

Let’s Get Cooking!  I have cooked many different delicious corned beef colcannon and cabbage recipes that are delicious.  I have to say that recipes featured below are my favorite.  I loved the apricot glaze, it was absolutely perfect with the corned beef.  Enjoy! 

Corned Beef with an Apricot Glaze (recipe by Closet Cooking)

Prep Time:10 minutes Cook Time: 3 hours 10 minutes Total Time:
3 hours 20 minutes   Servings: 4

Tender slow cooked corned beef served in a sweet and tangy apricot glaze.

Corned Beef with an Apricot Glaze

Tender slow cooked corned beef served in a sweet and tangy apricot glaze.
Author: Barbara Yonkin Bozon

Ingredients

  • 3 c water
  • 2 tablespoon sugar
  • 2 tablespoon cider vinegar
  • 2 cloves garlic peeled and smashed
  • 1/2 c apricot preserves
  • 2 tablespoon brown sugar
  • 2 tablespoon dijon mustard
  • 2 tablespoon grainy mustard

Instructions

  • Mix the water, sugar, vinegar and garlic in a large pot, add the corned beef, and the pickling spices and bring to a boil, reduce the heat to medium-low and simmer, covered until the meat is tender, about 1 hour per pound.
    Mix the the apricot preserves, brown sugar and mustards in a bowl.
    Place the beef in a baking pan and cover in the apricot glaze.
    Bake in a preheated 350F/180C oven until the glaze is bubbling.
    Let it rest for 10 minutes, slice and serve with the remaining apricot glaze.
    Slow Cooker: Mix the water, sugar, vinegar and garlic in the slow cooker, add the corned beef, and the pickling spices and cook on low for 8-10 hours or on high for 4-6 hours before continuing on with the remaining steps.

Colcannon Potatoes 

Prep Time:10 minutes Cook Time: 25 minutes Total Time: 35 minutes
Servings: 4

Irish style mashed potatoes with sauteed cabbage, green onions and bacon

Colcannon Potatoes

Irish style mashed potatoes with sauteed cabbage, green onions and bacon

Ingredients

  • 1 pound potatoes cut in cubes
  • 4 slices bacon cut into 1 inch slices
  • 1/4 head small cabbage thinly sliced
  • 4 green onions
  • 2 tablespoon butter
  • salt & pepper to tase

Instructions

  • Bring some water to boil, add the potatoes and simmer until fork tender, about 20-30 minutes.
    Meanwhile cook the bacon in a large pan over medium heat until it renders, about 3-5 minutes.
    Add the cabbage saute until tender, about 10 minutes.
    Add the green onions and cook another 5 minutes.
    Drain and mash the potatoes in a large bowl.
    Mix in the bacon, cabbage and onions, half and half, butter and season with salt and pepper to taste

Sautéed Cabbage

Prep Time:5 minutes Cook Time:25 minutes Total Time:30 minutes Servings: 4

Cabbage sauteed with bacon makes for an easy and tasty side dish.

Sautéed Cabbage

Cabbage sauteed with bacon makes for an easy and tasty side dish.

Ingredients

  • 4 slices bacon cut into 1 inch slices
  • 1 onion sliced
  • 1/2 head cabbage sliced thinly
  • 2 teaspoon sugar
  • 2 tablespoon cider vinegar
  • sale & pepper to taste

Instructions

  • Cook the bacon and set aside.
    Add the onion and saute it in the bacon grease until tender, about 5-7 minutes.
    Add the cabbage saute until tender, about 10-15 minutes.
    Add the bacon, vinegar, sugar, salt and pepper and cook until the liquid disappears.