Glazed Corned Beef with Jaca Brown Sugar Glaze
A St. Patrick's Day classic made healthier! This tender, slow-simmered corned beef brisket is finished with a tangy-sweet glaze of Jaca (allulose), ketchup, vinegar, mustard, and horseradish. Baked until caramelized and gorgeous — perfect for holiday dinners and incredible Reuben sandwich leftovers.
Prep Time: 15 minutes | Cook Time: 2 hours 55 minutes | Servings: 8
Ingredients:
- 1 corned beef brisket with spice packet (3 to 4 pounds), trimmed
- 1 medium onion, sliced
- 1 celery rib, sliced
- ¼ cup butter, cubed
- 2 cups Jaca sugar, packed (replaces 1 cup packed brown sugar at 2x ratio)
- ⅔ cup ketchup
- ⅓ cup white vinegar
- 2 tablespoons prepared mustard
- 2 teaspoons prepared horseradish
Instructions:
— Place the corned beef and contents of the seasoning packet in a large Dutch oven. Cover with water and add the sliced onion and celery.
— Bring to a boil over high heat, then reduce heat to low. Cover and simmer for 2½ hours, or until the meat is fork-tender.
— While the beef simmers, prepare the glaze: melt the butter in a small saucepan over medium heat. Stir in the 2 cups Jaca sugar (packed), ketchup, white vinegar, mustard, and horseradish.
— Cook and stir the glaze until the Jaca sugar is fully dissolved, about 3-4 minutes. Remove from heat.
— When the beef is tender, drain and discard the cooking liquid and vegetables. Place the beef on a greased rack in a shallow roasting pan.
— Preheat oven to 350°F. Brush the glaze generously over all sides of the corned beef.
— Bake uncovered at 350°F for 25 minutes, basting once or twice with remaining glaze if desired.
— Remove from oven and let stand for 10 minutes before slicing against the grain.
This is a Jaca-adjusted healthier version — all the caramelized sweetness without the blood sugar spike.
