Prepare yourself for a fabulous Irish Dinner! With a sweet and savory glaze, this rich and flavorful Corned Beef with Apricot Dijon Glaze is so easy to make! My secret? Tender corned beef is simmered in ginger ale before cooking to remove the excess saltiness, and then slowly simmered in Guinness Stout, more ginger ale and tender onions and spices to create the most flavorful corned beef ever. So moist and tender that it just pulls apart with your fork. Perfect for a St. Patrick’s Day celebration or a cold winter night!
I don't know about you, but my family doesn't usually care for a "typical" corned beef dinner - the meat is too salty and stringy for them. But I have found the best method for cooking some of the saltiness out of the corned beef, and it cooks up so tender. And it is simply DAZZLING with Apricot Dijon Glaze! There is pretty much a tied consensus between this version and my Corned Beef with Blackberry Dijon Glaze.
This tender corned beef is topped with a delicious Apricot Dijon Glaze, which caramelizes to the most beautiful glaze ever. My little ones (and the big ones too) were scooping this glaze up with their spoons and pouring it over the corned beef, tender vegetables and licking their fingers! You'll have to try both versions and let me know what your favorite is!
This method of cooking corned beef is so flavorful and so moist! You can prepare either in your oven or in a slow cooker, and its a process that doesn't take oodles of your time!
The corned beef is actually braised twice - the first time in a ginger ale marinade to remove the saltiness, and the second time to add a mandatory bottle of Guinness Stout Beer and fresh spices. Before you know it, your house will be filled with the most magnificent scents, and the leprechauns will come running for some delicious dinner!
If you're lucky enough to find yourself with any leftovers, this Corned Beef with Apricot Dijon Glaze is PERFECT in Corned Beef Hash with Eggs or in Reuben Waffle Fries.
1 (4-5 pound) corned beef brisket
2 (2 liter) bottles ginger ale
2 large onions, peeled and quartered (divided)
6 cloves garlic, minced
1 cup brown sugar (packed)
8 whole cloves
3 sprigs fresh thyme
3 bay leaves
1 Tablespoon whole black peppercorns
1/3 cup Worcestershire sauce
1 bottle Guinness Stout Beer
8-10 carrots, peeled and sliced or cut into thirds
2 lbs. baby red potatoes, washed and cut into halves
Fresh snipped parsley
Apricot Dijon Glaze:
10 oz. apricot preserves
2 Tablespoons Dijon mustard
2 Tablespoons brown sugar, packed
Garnish: Fresh Parsley, snipped
HOW I MAKE THIS:
YIELD: Allow 1/3 to ½ pound of corned beef per serving.
NOTES: This meal is actually the best if you refrigerate the cooked corned beef in its juices overnight. Follow recipe thru Step 2. Cover pan and refrigerate overnight. The next day, you can easily remove the fat from the surface of the liquid. Start with Step 3 and serve to rave reviews!
Originally posted March 2011; Revised and reposted March 2019.
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