• Recipes
  • Contact
  • FAQ
  • banner

    Brown Sugar & Orange Marmalade Caramelized Corned Beef


    By caramelizing this Nations Best® Corned Beef with a brown sugar and orange marmalade glaze, the juices are sealed in, making the beef especially moist and juicy. This recipe can be prepared a day or two, in advance, for the meat to absorb the taste and aroma of the flavorful cooking liquids.


    • 1 Nations Best® First Cut Corned Beef (about 4 lb, raw), trimmed of most fat
    • 1/4 c (packed) dark brown sugar
    • 2 Tbsp Dijon mustard
    • 2 Tbsp orange marmalade
    • 8 red-skinned new potatoes
    • 4 Tbsp butter
    • 2 Tbsp chopped flat-leaf parsley
    • Coarse salt & freshly-ground black pepper, to taste
    • Whole-grain mustard, for serving


    1. Place the corned beef in a large heavy pot. Add cold water to cover by 2 inches. Bring to a boil, reduce the heat, and simmer, covered, for 3 hours. Turn off heat and let the meat sit in the water, covered, for an additional 30 minutes.
    2. Transfer the meat to a shallow baking dish and cover with 3 cups of the cooking liquid. Reserve the pot with the remaining broth for cooking the potatoes.
    3. Preheat the oven to 350 degrees F. Combine the brown sugar, mustard and marmalade in a small bowl. Brush this mixture over the corned beef. Bake until the glaze has caramelized, about 30 to 45 minutes.
    4. Meanwhile, bring the remaining broth back to a boil. Add the potatoes and cook, until tender, 20 minutes. Drain and place in a bowl. Toss with the butter, parsley, and salt and pepper.
    5. Transfer the meat to a cutting board and let it rest for 10 minutes. Slice into 1/4-inch slices, against the grain. Serve immediately with the potatoes and mustard.