Corned Beef

“This is a St. Patrick’s Day tradition (at least in the United States!) I brought leftovers to work for lunch one time, and Delandy asked what it was. When I said corned beef, she mentioned she didn’t care for it. I said, ‘Ah, but you haven’t had it with this glaze before.’ So she tried it and love it. The next year, she made it for her family for St. Patrick’s Day.” – April Ferre

“I never make corned beef without this glaze. In fact I usually make a double recipe.” – Calla Ferre

Corned Beef

Course: Main Courses – Beef
Cuisine: Irish


  • 1 Shenson’s Seasoned Corn Beef
  • 1/3 Cup Brown Sugar
  • 1 Tablespoon Mustard
  • Cabbage Cut In Wedges
  • Baby Carrots
  • Pearl Onions
  • Small Red Potatoes


  • Place corn beef in Dutch oven with water to cover. Boil until tender. When tender, remove from Dutch oven and trim off fat.
  • Mix together brown sugar and mustard and glaze corn beef. Bake at 375 degrees for 20 minutes.
  • Add potatoes first, the carrots and onions, followed by cabbage to seasoned corn beef water. Cook until vegetables are tender.

Recipe – Jean Hansen