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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.