Honey Garlic Glazed Corned Beef is a sweet and tangy meat dish that’s easy to make and a hit with the whole family!
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I’m so excited to be sharing this recipe with you. Partly because I’ve gotten so many requests for a new and easy corned beef recipe that’s delicious but different from the classic mustard glaze that everyone seems to have grown up on. I’m also excited because while this is definitely a year round recipe, it’s certainly perfect for Rosh Hashanah with that gorgeous honey glaze. Plus it’s a super easy recipe that you’ll find yourself throwing together in just a few minutes… what more can you want, amiright?
The honey glaze on this corned beef is kinda magical in how it gets caramelized – in a way that means it develops a wonderful crust that’s you really just can’t get enough of. I served this Honey Garlic Glazed Corned Beef to my shabbos guests recently, and they’re breathing down my neck for this recipe because they seriously loved it – which is just another reason I guess I really need to get this recipe published, huh?
The magic of this recipe is the combination of the salty, pickled beef plus the sweet caramelization of the glaze combined with the tangy savory garlic that’s studded throughout. It’s a flavor explosion and a party of textures that is more than a little difficult to resist!
FAQ About Honey Garlic Glazed Corned Beef
Scroll past the FAQ to get to the recipe.
What cut of meat can I use for this recipe?
I like to use pickled corned beef deckle or pickled 2nd cut brisket for corned beef, but other cuts will work – adjust baking time as necessary.
Can I make this ahead of time and freeze it?
You can make the recipe fully and freeze it, but for best results, I suggest freezing it after the initial cook, before glazing. Defrost and glaze fresh before serving.
Can I serve this meat for shabbos lunch?
You sure can, and I have! Corned beef is a great option for a small crowd, because you can serve it warm on friday night, and then again at room temperature for shabbos lunch. The trick is to take it out of the fridge and give it plenty of time to come to room temperature, as cold corned beef can be congealed and not as enjoyable to eat.
Can I use anything instead of the honey in this recipe?
While I generally don’t recommend substituting or replacing ingredients that are in the title (as that indicates that they are a key component of the recipe), in this particular case, you can make a swap. While the flavor will be very different, maple syrup (pure – not pancake syrup!) will work well in this recipe.
Do I need to use fresh garlic in this recipe?
I highly recommend using the fresh garlic for this recipe! Garlic powder will definitely not do the trick. Frozen garlic cubes or jarred garlic will be okay, but certainly won’t provide the same punch of incredible flavor as fresh garlic would. This is one of those times when I strongly recommend using fresh!
Can I use a roast that isn’t pickled?
This Honey Garlic Glazed Corned Beef recipe works really well because it’s well balanced with the salty meat. If you use a non-pickled piece of meat, it’ll be much sweeter – if you enjoy sweeter styles of meat, go for it! The changes I would make would be to add additional salt to the glaze, to compensate for less salt in the meat. I would also skip the baking in water. Simply prepare the glaze and pour it over the raw meat. Bake at 350 for 45-60 minutes per pound, until fork tender.
I don’t have/like balsamic vinegar. Can I skip it or use something else?
The balsamic flavor is not strong in this recipe, so if you want to skip it because you don’t like how overwhelming balsamic can be, I would suggest using it. If you prefer, you can use red wine or apple cider vinegar instead.
Can I boil this instead of baking it?
Growing up, my mother always boiled corned beef before glazing and baking it, and that certainly works. I prefer to bake it, simply because it’s easier. Boiling will definitely work too!
What side dishes would go well with this Honey Garlic Glazed Corned Beef?
I would suggest something simple that will work well with the delicious sauce/gravy that you’ll have with this meat. Plain rice or mashed potatoes will work, as will Smashed Potatoes, Herb Roasted Sweet Potatoes, Apple and Cabbage Rice, or Doughless Potato Knishes.
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Honey Garlic Glazed Corned Beef
- 1 (approx. 3 lb) pickled corned beef deckle or brisket
- 2/3 cup honey
- 8 cloves fresh garlic, minced
- 2 Tablespoons balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground ginger
- Preheat oven to 350.
- Remove corned beef from bag, drain liquid, and place in a 9x13 inch baking pan. Pour water over the meat, to fully cover it.
- Cover pan tightly. To prevent drips in your oven, place pan on top of a cookie sheet. Bake for about 3 hours, until meat is fork tender. (Check by sticking a fork in the meat - if the fork goes in easily, it's ready!) Drain the water and set meat aside.
- Raise oven temperature to 400.
- Meanwhile, prepare the glaze: combine all glaze ingredients in a small bowl. Whisk to combine.
- Pour glaze over the meat, covering it fully and allowing it to drip down the sides.
- Return glazed meat, uncovered, to the oven. Bake for 20 minutes, then remove from oven and baste by spooning the sauce back over the meat.
- Bake for an additional 10 minutes, until caramelized and glazed.
Plan ahead: You can freeze the meat after baking it in water. Defrost and glaze fresh before serving for best results.
If you like this recipe, you’ll also love:
Silan Braised Roast with Apples and Leeks
Looking for some great Rosh Hashanah Recipes? Here are some great places to start!
101 recipes for Rosh Hashanah and the Holidays!
15 Desserts to Make Ahead and Freeze for Rosh Hashana
26 Freezer Friendly Mains for your Holiday Meals
Fill Your Freezer: 40 Freezer-Friendly Starts, Sides and Soups
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Hi.tysm.sounds amazing(as ALL your recipes)I do not 7se vinegar in any form till simchas,torah.any suggestions ty again.
Try lemon or lime juice.
Do you drain the water from the pan before glazing?
Rachel J Liberman says
Same question here! Makes sense that you should!
Faigy Friedman says
How would you recommend reheating this for Yom tov day meal?
This meat looks amazing! I’ve been making the brown sugar/mustard glaze for YEARS and am so excited to try something new. I want to prepare the meat before yom tov and pour over the glaze and bake/rewarm on yom tov. Is it essential to be baked at 400 degrees, since I won’t be leaving my oven on that high. What do you suggest I do?
Hi! I’m using a corned beef that isn’t pickled. I’m skipping the water baking like you suggest, but when I bake it with the glaze should the meat be covered? Ty
If I am making this ahead of yom Tov and then serving second night how should I alter the recipe/reheat
I’m so excited to find this. Especially the bake in oven instead of boil in pot step.
Can I leave out the ginger? Or replace with something you suggest? I don’t like the taste.
Yes you can!
Do you slice the meat before or after glazing?
Dova Weinberger says
Hi, I am doing a 6 lb deckel – how would I adjust the baking time? Thank you!
I boiled an unpickled brisket because I didn’t see the tip earlier… can it still be saved??
I really like this recipe, thanks. One thing I would recommend you add is after baking the meat, to let cool , then slice against the grain, and then glaze. It’s much easier to serve, the meat doesn’t fall apart.
I made this for Sukkos. The only bad thing about it was there were no leftovers! Thank you for sharing this delicious recipe!
Possible to use crockpot instead of 3 hours in oven? If so, pls advise – amount of water & time in crockpot. Also- high or low setting? Thks