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The Complete Guide to Sugar Alternatives: Everything You Need to Know →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. Adapted from Taste of Home.
Ingredients
- 1 (3 to 4 pounds) corned beef brisket with spice packet, 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
Sweetener Used
2 cups Jaca sugar (packed) Allulose
Replaces: 1 cup packed brown sugar
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Cook and stir the glaze until the Jaca sugar is fully dissolved, about 3-4 minutes. Remove from heat.
- 5
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.
- 6
Preheat oven to 350°F. Brush the glaze generously over all sides of the corned beef.
- 7
Bake uncovered at 350°F for 25 minutes, basting once or twice with remaining glaze if desired.
- 8
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.
Pro Tips
- Jaca (allulose) caramelizes beautifully just like brown sugar, creating that glossy, sticky glaze without the sugar crash.
- Low and slow is the key — don't rush the simmer. The meat should be fork-tender before glazing.
- Save leftovers for incredible Reuben sandwiches the next day: corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing on rye.
- For extra glaze flavor, reserve some glaze and brush it on the sliced meat before serving.
- The vinegar and mustard in the glaze cut through the richness of the beef perfectly — don't skip them.