Corned beef is an Irish American favorite and the go to meal for Saint Patrick’s Day celebrations all over the United States. But you may be surprised to learn that corned beef is an American, and not an Irish, signature dish.
The first time I ever tasted a corned beef brisket was in Elmira, New York at a St. Patrick’s Day party in 1988.
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Corned Beef or Bacon?
Many people asked if it tasted just like my mom’s corned beef. They were astonished to learn we don’t eat corned beef and cabbage in Ireland.
In Ireland we tend to pair cabbage and potatoes with bacon. Our version of corned beef is an inexpensive canned deli meat. I am not sure if it is a step above or below Spam.
So where did the association of corned beef with St. Patrick’s Day come from in America. When Irish emigrants arrived in America they found that beef and salt were relatively cheap, so they started to cure beef just like they treated a “bacon joint” back home in Ireland. Hence corned beef and cabbage replaced Ireland’s traditional bacon and cabbage dinner.
Bacon and cabbage was a weekly staple in our house. I always remember my grandmother sending me to the creamery to buy a piece of meat. “The man behind the counter saves the piece of bacon I like,” she advised. He never failed her. I would arrive back with a lovely pink piece of meat wrapped up in brown paper and tied with rough twine.
She cooked it in an ever-boiling pot of water, bubbling on the range, tossing in shredded cabbage leaves about a half an hour before the meat was done. My West Cork grandmother was no fancy cook, but she made the best bacon and cabbage I have ever tasted.
Since coming to live in America it is hard, if not impossible, to find traditional Irish bacon. Just like emigrants from years gone by, I have learned to substitute corned beef, but unlike my grandmother, I don’t just boil it. I make a sweet glaze with apricot preserves then finish cooking it in the oven, to add an extra layer of flavor.
Plus I cook cabbage with some streaky bacon and peppercorns wrapped in a cabbage leaf – it adds the requisite flavor I require for boiled cabbage Irish style.
Here’s my recipe for corned beef with a sticky, sweet glaze to take it to a whole new level of flavor…
Ingredients for Apricot Glazed Corned Beef
Here you’ll find a quick list of what you’ll need for this recipe. Check out the printable recipe at the bottom of this post for US and Metric equivalent versions of the recipe. There you can choose the measurement system that works best for you.
- corned beef brisket
- onion (quartered)
- celery stalks (chopped in 1 inch pieces)
- teaspoon salt
- teaspoon pepper
- brown sugar
- apricot preserves
- worcestershire sauce
- dijon mustard
- apple cider vinegar
- ground ginger
Directions for Apricot Glazed Corned Beef
Here you’ll find step-by-step photographic instructions to help you recreate this recipe successfully.
Place the brisket in a large Dutch oven, and add the chopped celery and quartered onions.
Cover the meat with water and season with salt and pepper.
Turn the heat to high and bring to a boil, then reduce the heat to low and simmer for 2 to 2 and ½ hours.
A 3-pound brisket takes 2 hours and a 4 pound brisket needs 2 and ½ hours.
Just before the meat finishes boiling pre-heat the oven to 350 degrees F and make the glaze.
Melt the butter in the bottom of a small saucepan and add the brown sugar.
Pour in the apricot preserves or jam as we say in Ireland. Next comes a tablespoon of worcestershire sauce.
Then add two tablespoons of dijon mustard. Pour a ¼ cup of apple cider vinegar into the glaze.
And finally, powdered ginger adds extra depth of flavor to this sweet glaze.
Whisk the glaze ingredients together over medium heat until the sugar and preserves dissolve.
Remove the brisket from the Dutch oven and discard the cooking liquid and vegetables. Place the joint in a greased roasting pan.
Pour the glaze over the meat. Use a spoon to make sure the surface of the corned beef is well glazed.
Bake uncovered in a 350 degree oven for 30 minutes.
Spoon the glaze from the bottom of the pan over the joint every 10 minutes during the baking process.
Remove from the oven and let the meat stand for 10 minutes before slicing and serving. This resting time allows the meat juices redistribute and remain in the meat when you slice it open.
Place the brisket on a chopping board and slice it into ¼ inch pieces.
A serving of 3 to 4 pieces is plenty. Serve it warm, of course, with cabbage and potatoes.
You can serve the potatoes either in their skins or peeled and boiled. You can also serve mashed potatoes, which is a perfect side for buttered cabbage.
Recipe Card for Glazed Corned Beef
Here is the printable recipe card.
Apricot Glazed Corned Beef
- 3 pounds corned beef brisket
- 1 medium onion quartered
- 2 stalks celery chopped in 1 inch pieces
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 ounces butter ½ stick
- ¼ cup brown sugar
- ⅔ cups apricot preserves
- 1 tablespoon worcestershire sauce
- 2 tablespoons dijon mustard
- ¼ cup apple cider vinegar
- ¼ teaspoon ground ginger
- Place corned beef brisket in a Dutch oven. Add chopped celery and onion. Cover with water. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover and simmer for 2 hours for a 3 pound brisket, 2 and ½ hours for a 4 pound brisket.
- Five minutes before the end of cooking time for the meat, make the apricot glaze. Melt the butter over medium-low heat in a small saucepan. Add the brown sugar, apricot preserves, worcestershire sauce, dijon mustard, vinegar, and ground ginger. Stir over low heat until the sugar dissolves.
- Preheat the oven to 350 degrees F. When cooked, remove the meat from the pot. Discard the cooking liquid and vegetables.
- Place the cooked beef in a greased roasting pan. Brush the brisket with the apricot glaze.
- Bake, uncovered for 30 minutes in a 350 degree oven. Every 10 minutes reglaze the joint by spooning some of the glaze from the bottom of the pan over it.
- Once cooked, let the corned beef stand for 10 minutes before slicing.
- Serve with cabbage and potatoes.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Wishing you all successful St. Patrick’s Day planning and cooking.
Thanks for following my recipes and ramblings.
Slán agus beannacht,
(Goodbye and blessings)
Irish American Mom
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