Posted on March 12, 2012

Apricot Glazed Corned Beef

20oz Jar of Apricot Preserves from McCutcheon's

Happy St. Patrick’s Day (…a day late and a dollar short)! A holiday for eating potatoes, red meat, and drinking quality beer. If you are in the mood to celebrate with semi-traditional Irish food get yourself a slab of corn beef and make this recipe. It dresses up an old classic and will be sure to please everyone helping you to celebrate this holiday.

I know we just went down the Apricot road a few recipes ago and I do hate to be repetitive. But, this recipe has received such praise I would be totally remiss if I didn’t share it with you.

This was meant to be a post about a cook-off between my mother and myself. Her classic recipe vs. my crazy McCutcheon’s themed recipe. But alas the weekend got away from me and I didn’t get around to making this recipe until Sunday. Though the cook off was a bust, this recipe was not. It was amazing. Sweet, but rich and salty. The mustard seeds on the corned beef really blend well with the apricot preserves. (I am noting a culinary theme: mustard and apricot is a winning combination.)

P.S. I just noticed how holiday appropriate our Apricot Preserves are! Did you notice the green, white, and orange color combination of the preserves and the label?


Apricot Glazed Corned Beef


  • 4 1/2 pounds corned beef, rinsed
  • 1 cup water
  • 1 cup apricot preserves
  • 1/4 cup brown sugar
  • 2 tablespoons soy sauce


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Coat a large pan with non-stick cooking spray. Place corned beef in dish and add water. Cover tightly with aluminum foil and bake for 2 hours; drain liquid.
  3. In a small bowl combine apricot preserves, brown sugar, and soy sauce. Spread the apricot mixture evenly over the corned beef.
  4. Bake uncovered at 350 degrees F (175 degrees C) 25 to 30 more minutes, or until the meat is tender; basting occasionally with pan drippings.
  5. Slice corned beef across the grain and serve.