Level: Intermediate
Time: 245 minutes
Yield: 6-8 servings

Ingredients

Corned beef:
  • 1 (4-5 pound) corned beef
  • 2 Tbsp. canola oil
  • 1 onion, peeled and quartered
  • 8 whole cloves
  • 4 cloves garlic, minced
  • 3 sprigs fresh thyme
  • 3 bay leaves
  • 1 Tbsp. whole black peppercorns
  • 3 carrots, peeled, quartered and chopped into 4-inch pieces (optional)
Blackbery Dijon glaze:
  • 1/2 cup blackberry preserves, or favorite flavor of preserves
  • 2 Tbsp. dijon mustard
  • 2 Tbsp. brown sugar, packed
  • 1 Tbsp. soy sauce
  • 1/2 tsp. freshly-ground black pepper

Instructions

To make the corned beef:
  1. Use a sharp knife to carefully trim off the excess fat on the corned beef.
  2. Heat oil in a Dutch oven or thick-bottomed stock pot over medium-high heat. Place corned beef in the pot, and cook for 1-2 minutes on each side until browned. Add the next six ingredients (onion through peppercorns), then fill pot with water until the beef is completely covered. Bring water to a boil. Then either reduce heat to low and simmer for about 3-4 hours, until meat is fork-tender. Or transfer to a 300-degree oven, and cook for 4-5 hours, or until the meat is fork-tender. If you would like to make cooked carrots as well, add them to the pot about an hour before the beef is finished cooking.
  3. Remove the beef and carrots, and set the carrots aside. Place the beef on an aluminum-foil covered baking sheet. Brush with glaze, then place under the broiler for 5-7 minutes, until the glaze begins to caramelize.
  4. Remove from oven, and let the corned beef sit for at least 10-15 minutes before carving. Brush with additional glaze if desired. Serve with roasted cabbage, herbed potatoes and carrots if desired. (See tip below for making herbed potatoes.)
To make the glaze:
  1. In a small saucepan, whisk the glaze ingredients together until combined, and bring to a boil over medium-high heat. Continue to boil until the mixture has slightly reduced and thickened, about 7-10 minutes.