Pepper-Apricot Glazed Corned Beef Recipe Photo - Diabetic Gourmet Magazine Recipes


  • 1 boneless corned beef brisket (2-1/2 to 3-1/2 pounds)

    Glaze Ingredients

  • 1/4 cup apricot preserves
  • 1 tablespoon red wine vinegar
  • 1 clove garlic, minced
  • 1/4 teaspoon coarse grind black pepper


  1. Place corned beef brisket in Dutch oven; add water to cover. Bring just to a simmer; do not boil. Cover tightly and simmer 2-1/2 to 3-1/2 hours or until fork-tender.
  2. Combine glaze ingredients in 1-cup glass measure. Microwave on HIGH 2 to 3 minutes, stirring once.
  3. Remove brisket from water; trim fat. Place on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Brush top of brisket with glaze; broil 2 to 3 minutes or until glazed. Carve diagonally across the grain.

Recipe Yield: Makes 6 to 8 servings

Nutritional Information Per Serving:

Calories: 302
Fat: 20 grams
Saturated Fat: 7 grams
Sodium: 1206 milligrams
Cholesterol: 104 milligrams
Protein: 19 grams
Carbohydrates: 9 grams

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