Corned Beef with Ruby Glaze

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 422.2
  • Total Fat: 9.1 g
  • Cholesterol: 93.0 mg
  • Sodium: 327.0 mg
  • Total Carbs: 31.7 g
  • Dietary Fiber: 1.2 g
  • Protein: 49.8 g

View full nutritional breakdown of Corned Beef with Ruby Glaze calories by ingredient
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Number of Servings: 10


    5 lbs. Fresh Corned Beef-soaked overnight before recipe
    1 onion
    4 whole cloves
    1 large carrot, cut into 2" slices
    1-2 large celery talks, cut into 2" slices
    3 cloves of garlic
    6 peppercorns

    Port Sauce
    1/4 cup ruby port
    1 cup currant jelly
    1/4 cup shallots
    2 Tbs lemon juice
    2 Tbs orange juice
    2 tsp lemon peel
    1/2 Tbs orange peel
    1 1/2 tsp dry mustard
    1 tsp ginger
    1 tsp ground pepper
    1/4 tsp salt

    1/4 cup coarse-grained mustard
    1/4 cup firmly packed dark brown sugar


Put beef in heavy large pot. Stud onion with 4 whole cloves. Add to pot with carrots, celery, garlic and peppercorns. Cover with water. Bring to a boil over medium heat. Reduce heat, cover and simmer until beef is tender, about 31/2 hours, turning beef every hour.

For sauce comine first 11 sauce ingredients in heavy medium sauce pan over medium heat. Stir until jelly is melted. Let cool for thirty minutes or more.

Preheat oven to 350. Drain beef and pat dry. Place fat side up in large roasting pan. Cut off any excess fat and discard. Spread wth coarse grained mustard and sprinkly with brown sugrar. Pour 1 cup of sauce over beef. Bake until beef is glazed a deep rich brown, about 45 minutes, basting every 15 minutes. Transfer to a platter and serve with remaining sauce. Also remember the drippings on the bottom of the pan for glaze.

Number of Servings: 10

Recipe submitted by SparkPeople user CHEFSOPHIE.

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