Glazed Corned Beef

Preparation info

  • 8 to 10

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 5 to 6 pounds corned beef brisket
  • 3 onions, sliced
  • 2 or 3 garlic cloves, finely minced
  • 6 whole cloves
  • 3 bay leaves
  • 1 tablespoon Düsseldorf mustard
  • cup light brown sugar


    1. Place the corned beef in a Dutch oven. Barely cover corned beef with boiling water.

    2. Add the onions, garlic, cloves and bay leaves. Bring the mixture to a boil. Cover the Dutch oven tightly with aluminum foil and the cover. Simmer gently, but do not allow to boil, for fifty minutes per pound of meat, or until meat is tender when pricked with a fork.

    3. Preheat oven to moderate (350°F.).

    4. Remove the meat from the liquid and drain. Place the meat in a shallow pan, fat side uppermost. Score the fat. Spread the top with the mustard and then with the sugar. Bake for fifteen to twenty minutes, or until well glazed. Serve corned beef hot or cold.