Spearmint-Glazed Corned Beef


April 13, 2016

Use this sweet and spicy glaze for a Sunday supper.
KISS Recipe Contest: 1st PLACE WINNER, Savory Category
Chelsea Barret
, Stratford University School of Culinary Arts & Hospitality Program (Richmond, VA campus).


For the brisket:

1 – 2 corned beef brisket (depending on size)

6 cups water

4 potatoes cut into 4 wedges each

2 onions cut into 4 wedges each

1-1 lb bag carrots

⅓ cup olive oil

¼ teaspoon parsley

For the glaze

2 Tbsp mustard

1½ teaspoons freshly-cracked black pepper

1 cup Spearmint Keep It Simple Syrup®

¼ teaspoons salt


1Place brisket in a large pot with water and seasonings, and bring it to a simmer on medium heat for 3 hrs.

2In the meantime, mix together the ingredients for the glaze in a small bowl and set aside.

3Place vegetables in a bowl along with the olive oil and parsley, and mix together until coated.

4Once the brisket is fork-tender, place it in a roasting pan along with the vegetables.

5Brush the glaze on the brisket and place into a 400°F oven for 10-15 minutes until the glaze is brown.

6Brush on more of the glaze; continue to bake for another 10-15 minutes.

7Remove from oven and let sit for 5-10 minutes before slicing and serving.

©2013 Chelsie Barrett. | All rights reserved. Republished with permission by Chef Sous LLC.