Photo: Jennifer Davick; Styling: Cari South
Prep Time
5 Mins
Bake Time
35 Mins
Yield
Makes 6 to 8 servings

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.

How to Make It

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.

Ratings & Reviews

Judithkerr's Review

LouisePearl
March 08, 2014
The great thing about this recipe--the beef can be cooked ahead, glaze added and then reheated. Makes a nice presentation, too. This glaze works well on ham, also.

LouisePearl's Review

anicholson828
April 08, 2012
This is a nice variation on Corned Beef. The orange and mustard go very well with it, and it is easy to prepare. We had it for a simple Easter dinner, and liked it!

anicholson828's Review

Judithkerr
March 17, 2012
Best corned beef ever