Glazed Corned Beef

I used Blackberry preserves instead and it turned out amazing.

Everyone love it! Great meal and super easy crowd pleaser!

This was absolutely FANTASTIC! Insead of Apricot sauce, I used a Strawberry-Mango preserve from Smuckers. It was both beautiful and tasty!

This is my second brisket in a month. The first one was out of this world, my second one I think is even yummier if that's possible. I didn't have a cup of apricot preserves so I got a half a cup of apricot and I used a half a cup of pineapple Reserves and it was yummy.

This is my second brisket in a month. The first one was out of this world, my second one I think is even yummier if that's possible. I didn't have a cup of apricot preserves so I got a half a cup of apricot and I used a half a cup of pineapple Reserves and it was yummy.

This recipe was very very good, very simple and basically took care of itself. It was too sweet for myself so I took off some of the upper crust, but everybody else devoured it! It was served alongside sauteed cabbage and carrots in a creamed tangy sauce that worked out well. *** If you use foil to cover it while baking, be sure to place a piece of baking paper on top of the meat before covering with foil. If not you'll take it out of the oven with bits of aluminum specks baked into the top of the roast. It happened and was quite unsightly.

Wow delicious! I used peach preserves instead. Cooked on high in slow cooker 3 hrs. Scored brisket thru fat about 1/8" into meat rubbed glaze into score marks and all over brisket and placed in oven 350 degrees 30 min. Turned out amazing. Next time going to use this recipe and make a pulled corned beef with that glaze. Shred it up. Place on Hawaiian rolls and top with coleslaw.

I boiled the corned beef on the stove for about 3 hours and then added the glaze (after dumping the nasty water) and baked it following thee directions. The best corned beef ever!