Citrus Jelly-Glazed Corned Beef recipe

Think of this dish like a sweet and savory pork loin—in fact, this recipe will work great for any other roasted meats.


2 cups red currant jelly
¼ cup red wine
1 tablespoon grated orange zest
1 teaspoon Dijon mustard
1 teaspoon grated lemon zest
1 teaspoon ground ginger
½ teaspoon salt
¼ teaspoon black pepper
1 (4- to 5-pound) cooked corned beef brisket (see the “Fresh Corned Beef” recipe page)


1) Preheat oven to 425F. Lightly grease a roasting pan.

2) Combine jelly, wine, zests, mustard, ginger, salt, and pepper in a small saucepan; bring to a boil over high heat. Reduce to a simmer and cook 5 minutes, stirring occasionally. Remove from heat.

3) Brush glaze liberally over beef to coat on all sides. Place in prepared roasting pan. Roast 30 minutes, basting with extra glaze every 10 minutes. Slice and serve warm.

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Published by Starsol