Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
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  • 1 star values: 0

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.

Recipe by Southern Living March 2007

Gallery

Credit: Jennifer Davick; Styling: Cari South

Recipe Summary

prep:
5 mins
bake:
35 mins
total:
40 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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