Ingredients

The following ingredients have 10 Servings
  • 5 lbs. corned beef
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, smashed
  • 2 carrots, quartered
  • 2 celery ribs, quartered
  • 3 bay leaves
  • 1 teaspoon dried thyme or 2 sprigs fresh thyme
  • 2 teaspoons black peppercorn
  • 3 whole cloves
  • 3-4 cups water
  • 1/3 cup marmalade
  • 2 tablespoons honey
  • 1 tablespoons brown sugar
  • 1 tablespoons dijon mustard
  • 2 tablespoons grainy mustard

Instruction

  • Preheat oven to 300 degrees F.
  • Combine the marmalade, honey, brown sugar, dijion, and grainy mustard. Set aside.
  • Trim corned beef of excess fat.
  • Rinse and pat dry the beef.
  • In a large dutch oven, heat 2 teaspoons olive or canola oil over medium-high heat.
  • Add the beef to the pan and cook until browned, 2-4 minutes.
  • Flip to the other side.
  • Add the onion and garlic around the beef. Cook for 2-4 minutes more until the other side has browned.
  • Add the carrot, celery, bay leaves, thyme, peppercorn and cloves.
  • Pour the 3-4 cups water into the pot (water should reach mid way point of the beef).
  • Bring to a boil, cover, and transfer to the oven for 3-4 hours, or until meat is very tender.
  • Remove meat from the dutch oven.
  • Preheat oven to 375 degrees F. Line a broiler pan with foil, then place the corned beef on top.
  • Spread it with the glaze (reserving excess for serving) and bake at 375 degrees F for 10 minutes.
  • Remove from the oven and let rest for 5-10 minutes before slicing.
  • Serve topped with extra glaze.
  • Serve along side Roasted Cabbage with Lemon and boiled red potatoes (tossed with butter and parsley) and carrots (or you can roast the vegetables too).