Looking to impress on Passover with a great main course? I’ve got you covered with my Pineapple and Honey Glazed Corned Beef. I posted the recipe last autumn for Rosh Hashanah, and it has been one of my most popular and requested holiday recipes. With just a few tweaks I adapted the recipe for Passover. This one’s a winner! Enjoy and have a Sweet Passover!
Pineapple and Honey Glazed Corned Beef
Rinse the corned beef and remove any pickling spices left on the meat. Place the meat in a large stockpot and fill with water to cover the meat by about 2 inches.
Add the onions, carrots, parsnips, celery, turnip, garlic, parsley, and dill. Bring all ingredients to a boil, then reduce heat to a simmer and cook meat and vegetables for about 3 hours until meat is very tender.
Allow the meat to cool slightly, then remove gently from the broth. You will not need the broth—so it is ok to discard it. The corned beef is now cooked and ready for glazing. It can be prepared to this point up to two days in advance, and refrigerated until ready to glaze.
To make the glaze—place the oil, mustard, ketchup, vinegar, honey, brown sugar and about ¼ cup of the reserved pineapple juice into a saucepan. Bring all ingredients to a boil, reduce heat and simmer for about 5 minutes. You can prepare this glaze up to two days in advance.
When you are ready to glaze and bake the corned beef, preheat the oven to 350 degrees. Slice the corned beef, then place the into a roasting pan. Brush some of the glaze on the corned beef. Arrange the pineapple rings on top of the corned beef, placing a cherry into each pineapple ring center. If necessary, you can secure the cherries with toothpicks. If desired, arrange the green and red grapes decoratively on top of the corned beef. Bake for about 30 minutes. Allow to rest for about 10 minutes, then serve. Place the extra glaze in a gravy boat and pass around. Serves 8.