Apricot-Glazed Corned Beef with Kimchi
Print recipe| Serves | 6-8 |
| By author | Rosanna Bell |
The apricot-glazed corned beef with kimchi is incredibly easy to make and requires hardly any preparation. The dish is sweet, salty, tangy, and spicy.
Ingredients
- 1 3 to 4 lbs corned beef
- 1/2 cup kimchi juice (the red liquid that accumulates inside the kimchi container)
- 3-4 Cups kimchi
- 1 cup apricot preserves
- 4 Tablespoons water
- 2 Teaspoons mustard powder
Note
You can find kimchi at some grocery stores and most Asian markets.
Directions
| Step 1 | |
| Preheat the oven to 325°F. Remove corned beef from packaging. Place fat side up into a roasting pan. Pour kimchi juice over the corned beef. Add contents of spice package over the corned beef. Cover the pan with aluminum foil. Bake for 2 1/2 hours, basting occasionally. | |
| Step 2 | |
| When the corned beef is nearly done, make the apricot glaze. Combine the apricot preserves and water in a microwaveable dish. Microwave for 1-2 minutes, stirring in between, until the mixture combines. Mix in the mustard powder. | |
| Step 3 | |
| Test the corned beef for doneness by inserting a fork into the meat. If the fork easily pierces the meat remove from the oven. Otherwise, continue cooking until it does. Remove the foil. Drain the kimchi juice and pan drippings. Pour the glaze over the corned beef and cook for an additional 30 minutes, basting twice. | |
| Step 4 | |
| Remove the corned beef from the oven and let rest for 25-30 minutes. Slice the corned beef and serve with kimchi. | |