Corned Beef With Marmalade-Mustard Glaze

Southern Living
Corned Beef With Marmalade-Mustard GlazeRecipe
Photo: Jennifer Davick; Styling: Cari South
This is a great make-ahead dish. Follow the package directions to cook the corned beef the day before, and refrigerate. Use our glaze for even more flavor, and just pop it in the oven.
Makes 6 to 8 servings


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1/2 cup orange marmalade
2 tablespoons stone-ground mustard
1 (3- to 3 1/2-lb.) corned beef brisket, fully cooked


Prep: 5 Minutes
Bake: 35 Minutes

1. Stir together 1/2 cup orange marmalade and 2 Tbsp. stone-ground mustard. Brush 1 (3- to 3 1/2-lb.) corned beef brisket, fully cooked, with half of marmalade mixture, and place in a lightly greased jelly-roll pan. Bake at 425° for 30 to 35 minutes or until golden brown, basting with remaining half of marmalade mixture every 10 minutes. Serve corned beef with cooked cabbage.

Created date

February 2007