Corned Beef with Pineapple-Apricot Glaze

This time last year I made my first ever corned beef brisket, which was to die for delicious, so when the supermarket shelves started stocking them again this month, I couldn’t wait to make another! I wanted to be a little more creative with this corned beef recipe, but also do something kind of traditional–so I decided to make a sweet glaze, and serve it with a classic irish colcannon.  This recipe might sound a little weird, but it’s just one you’re going to have to trust me on, because it is SO divine! In fact, this is definitely one of the best meals I have cooked since I can remember. I hope you guys love it, and that you have a fantastic St. Patrick’s day today!  

1 4 1/2 lb corned beef brisket with seasoning packet
1 cup apricot pineapple preserves
4 Tbsp grainy dijon mustard

Preheat the oven to 350degF. Rub the corned beef brisket with the spices, and add to a roasting pan. Fill with 1″ of water, then cover with foil and bake for 4 1/2 hours {1 hour per pound} until done.

Add the apricot-pineapple preserves to a small saucepan, heat until a sauce-like consistency, and stir in the mustard. Use some of the glaze to coat the corned beef, and the rest to serve as a sauce.

Serve with Colcannon: colcannon1<3 Sarah