Orange Glazed Corned Beef – A St. Patrick’s Day Classic with a Twist

When you think of St. Patrick’s Day, the first dish that likely comes to mind is corned beef and cabbage. While the traditional version is delicious, I’m taking it up a notch with a rich, caramelized orange glaze that adds the perfect balance of sweetness and tang to the savory, slow-cooked beef.

This recipe keeps all the hearty, comforting flavors we love but introduces a bold, citrusy twist that makes it truly unforgettable. Paired with steamed cabbage, carrots, and Irish potatoes, it’s a meal worthy of any celebration! Whether you’re hosting a St. Patrick’s Day gathering or just craving something special, this orange-glazed corned beef will impress every guest at the table.

Let’s dive into the recipe and bring a little extra flavor and flair to your holiday feast!

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How to make this juicy and flavorful beef

Ingredients:

For the Corned Beef:

• 3 lbs corned beef

• ½ lb carrots, chopped

• 10 oz onion, chopped

• 6 oz celery, chopped

• 1 ½ cup orange juice

• 2 oz brown sugar

• 1 pinch salt & pepper

Side Dishes:

• 2 lbs green cabbage, chopped

• ½ lb shredded carrots

• 5 oz onion, sliced

• ½ oz grapeseed oil

• 1 pinch salt & pepper

• 2 lbs Irish potatoes, boiled

Instructions:

1. Boil corned beef in a large pot of water for 1.5 hours to tenderize.

2. Preheat oven to 450°F (232°C).

3. Remove corned beef from water and place in a baking dish. Roast for 22 minutes.

4. Prepare the Orange-Brown Sugar Glaze:

• In a saucepan, caramelize 2 oz brown sugar over medium heat.

• Add 1 ½ cup orange juice and reduce until thickened.

5. Sauté the Vegetables:

• In a pan, sauté carrots, celery, and onions in the caramelized glaze for 5 minutes.

• Pour the vegetable glaze mixture over the roasted corned beef.

6. Return to the oven and bake for another 18 minutes.

7. Prepare the Cabbage Side Dish:

• In a large pot, steam green cabbage, shredded carrots, and onion with grapeseed oil, salt, and pepper for 10 minutes until al dente.

8. Prepare the Potatoes:

• Boil Irish potatoes in salted water until fork-tender. Drain and serve.

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Servings

This batch makes 6 servings, assuming each serving includes ½ lb corned beef, vegetables, and potatoes.

Nutrition Information (Per Serving, based on 6 servings):

• Calories: ~580 kcal

• Protein: ~40g

• Carbohydrates: ~60g

• Fats: ~20g

• Fiber: ~7g

• Sodium: ~950mg (varies based on corned beef)

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Disclaimer: The information in this blog is for informational purposes only and is not intended as medical advice. The potential health benefits mentioned are based on general research and should not be taken as guarantees of specific results. Always consult with a healthcare professional before making changes to your diet, especially if you have existing health conditions.

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