Glazed Corned Beef with Lentils

Glazed Corned Beef with Lentils

38 Reviews 1 Pic
  • Prep

    3 h 20 m
  • Cook

    1 h
  • Ready In

    4 h 20 m
Recipe by  Karena

“First the brisket is simmered for several hours, and then it is baked with a honey mustard glaze. While the brisket is baking, make the lentils using the boiling liquid from the brisket. Making the lentils is optional with this recipe, but I do strongly recommend them. Try this with good beer and rye bread.”

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Adjust Servings

Original recipe yields 8 servings



  1. Tie pickling spice in a square of cheesecloth. In a large stew pot, combine water, brisket, whole vegetables, garlic, and pickling spices. Bring to a boil, reduce heat, and simmer for 3 hours.
  2. Place a cooking rack in a shallow baking dish or pan. Remove brisket from cooking liquid, and place fat side up on rack. Reserve cooking liquid. Mix together brown sugar, ginger, mustard, and honey. Spoon glaze over meat.
  3. Bake, uncovered, in a preheated oven at 350 degrees F (175 degrees C) for 30 to 40 minutes.
  4. Meanwhile, prepare the lentils. In a medium saucepan, combine 3 cups cooking liquid from the brisket, and chili sauce. Bring to a boil. Add lentils, return to a boil, and reduce heat to simmer. Continue cooking for 30 to 40 minutes, or until lentils are tender. Sprinkle with parsley, and serve with brisket.

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Reviews (38)

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This recipe is AMAZING! This was my first attempt with cooking corned beef and I couldn't have asked for a better recipe. It is just the right touch for a great St. Patrick's Day Meal. We had friends over and everyone raved over the meal - this will definitely be made year-round, not just for St. Pat's Day. Timesaver Tip: I ended up slowcooking this in my crockpot during the day instead of on the stove and ended up with very tender meat and plenty of free time to run errands during the day instead of watching the stove. Right before my guests arrived, I baked the glazed brisket and made the lentils on the stove. So tasty and so easy!



I really liked this recipe. My whole family loved it. The only thing I would do different is to spray Pam cooking spray in the bottom of the pan I bake the corned beef in because the sauce burns on to the pan. Also I would not cook it for 40 minutes in the oven at the most 30. But my family loved it and I will hold on to this recipe.



The flavor was really good. A nice change from the traditional corned beef and cabbage. I followed another users tip to slice the corned beef before glazing and baking it. I would not do that again because it was a bit dry. Next time I make this I will not put it on a rack and I will cover the baking dish with foil. I would definately recommend trying this recipe.

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Amount Per Serving (8 total)

  • Calories
  • 652 cal
  • 33%
  • Fat
  • 30.9 g
  • 48%
  • Carbs
  • 50 g
  • 16%
  • Protein
  • 42 g
  • 84%
  • Cholesterol
  • 157 mg
  • 52%
  • Sodium
  • 1979 mg
  • 79%

Based on a 2,000 calorie diet



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Slow Cooked Corned Beef for Sandwiches


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Corned Beef and Cabbage