This recipe wins raves every time I serve it, and I've given the recipe out many times. The corned beef comes out of the oven tender and delicious. Over time I've developed tips to reduce some of the fattiness from corned beef while adding great flavor. —Leith Devine
corned beef roast, preferably flat cut
bottle apple cider
In This Recipe
Open corned beef roast and rinse until clean. If there is a lot of fat, carefully remove with a knife. Save seasoning packet. Fill a large stockpot with cold water and add corned beef. Soak for 30-45 minutes to reduce the excessive salty taste.
Preheat oven to 350 degrees. Use a coated cast iron pot or a deep casserole dish with a lid. Get a long piece of foil and roll it into a "snake" shape, then make it into a circle.
Place the foil in the bottom of the pan and add the apple juice and the spice packet. Remove the corned beef roast from the cold water and position it on the foil. The idea is that the corned beef steams, not boils in it's own fat. You may use less apple juice depending on the depth of your pot. Don't put too little in or the bottom will burn.
In a medium bowl, mix together honey, mustard and chili sauce, Set aside.
Place a piece of foil over the top and put on the lid. Cook for 2 1/2 hours.
Remove corned beef from the oven and put 1/2 of the glaze on. Place lid back on the pot and cook for another 1/2 hour.
Remove corned beef and add the remainder of the glaze. Turn oven heat to 375 degrees and place pot back in the oven without the lid. Let cook until glaze is bubbling, approximately 15-20 minutes.
Remove corned beef and let cool slightly before slicing against the grain.