Updated post: Growth is fun, isn’t it? Scroll to the bottom to see the original photos.
I meant to share this recipe earlier, but life intervened: my five children all had a 24-hour stomach bug. Thankfully they’re recovered, the sun is shining, and the yard is full of laughter again. So let’s get to the corned beef.
This recipe is my favorite version of corned beef. I loved corned beef even before I returned to eating meat full-time, and over the years I learned a simple finishing trick that transforms a boiled brisket into something exceptional. After reading The Good Stuff Cookbook I experimented with glazing the brisket using pickled-onion syrup (leftover from Golden Crunchy Pickled Onion Rings) and the result was unforgettable. The meat stays tender and pink inside while the glaze caramelizes into a crisp, sweet-and-sour crust.
The glaze can be made with pickled onion brine, sweet pickle brine, or bread-and-butter pickle syrup—any of these will yield a sticky, tangy coating that balances the savory brisket. If you like, prepare the boiled brisket ahead of time and finish it in the oven just before serving to develop the crust.
I love hearing from people who try my recipes, so please share how this one turns out for you.
Cook’s Notes
- Many packaged corned beef briskets include a small packet of pickling spices, but it’s often not enough for this recipe. I buy pickling spices in bulk, but any mixed pickling spices from the grocery store will work.
- The glaze uses pickled onion syrup, sweet pickle brine, or bread-and-butter pickle syrup—each gives the brisket a tender interior and a sticky, tangy crust.
- Leftovers are excellent in corned beef hash, Reubens, and Reuben egg rolls.
Ultimate Glazed Corned Beef
Rebecca Lindamood
Ingredients
- 1 corned beef brisket about 3 pounds
- 1 1/2 Tablespoons pickling spices
- 1 cup brown sugar dark or light
- 1/2 cup pickled onion ring syrup or sweet pickle brine or bread and butter pickle syrup
Instructions
-
Remove the corned beef from its packaging and rinse it under cold water.
-
Place the brisket in a large stockpot and cover with cold water by about 3 inches. Add the pickling spices. Bring to a boil over medium-high heat, skimming any foam from the surface. Reduce heat and simmer, uncovered, for at least 3 hours, or until the meat is fork-tender.
-
Cooking time varies by cut; plan ahead. You can boil the brisket up to two days before serving: when tender, remove from the cooking liquid, wrap tightly in plastic, and refrigerate. About an hour before serving, remove from the fridge and let sit at room temperature for 20 minutes before proceeding.
-
Preheat the oven to 450°F with a rack in the center. Place the brisket fat-side up in a roasting dish. Drizzle the pickled onion syrup (or alternative pickle syrup) over the top. Sprinkle the brown sugar evenly and press lightly so it adheres.
-
Bake in the oven, basting occasionally with pan drippings or extra pickle syrup, until the sugar and syrup bubble and form a crust—typically 15 to 25 minutes depending on the oven and how crisp you want the crust. A few charred spots add great flavor.
-
Let the brisket rest for 20 minutes before slicing and serving.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the actual ingredients and quantities you use.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use the hashtag #foodiewithfamily so I can see your photos.
This post was updated on 10/29/14 with a printable version of the recipe and new photos. It was originally published in 2009 near the start of my blogging journey. I think my photography has improved since then—judge for yourself below.
I especially love my clever caption. (She smacks her head on the desk.)
Please allow me to demonstrate the complex task of pouring pickling spices over a brisket in a pan of water.