Don’t Boil It – Baked Corned Beef with Mustard Crust!

Don’t wash out your corned beef by boiling it. Enjoy a flavorful and tender St. Patrick’s Day dinner with this Baked Corned Beef with Mustard Crust.

Don't Boil It - Baked Corned Beef with Mustard Crust! by

I never really understood St. Patrick’s Day. I am not Irish. I have zero, zippo Irish blood running in my veins. I’ve got Lithuanian and Iranian blood, you see, and when I moved the U.S. in the 70’s I had no understanding about things like Leprechauns or the Easter Bunny. Now, I’m a mom and I’m having fun with the many “holidays” celebrated in the U.S. and around the world.

Middle-Child has been scarred by these mischievous Leprechauns. When he was 4 and in preschool, the “Leprechauns” came into their room while the children played on the playground. The Leprechauns left a big mess! Of course, they also left candies and “gold,” but my young boy came home paranoid after this incident. My Princess was barely 2-years old and I asked Middle-Child to play quietly in his room while I put his sister down for her afternoon nap. When I came back to check on him, he was hiding under his sheets, terrified.

“What’s wrong, baby?” I asked frantically.

“Mommy, what if the Leprechauns come here and mess up my room? I don’t want to clean it up! They’re going to get me in trouble!” he cried to me.

I didn’t know if I should laugh or cry. So I hugged him tight and told him that the Leprechauns wouldn’t come to our house because we weren’t Irish. I reassured him that they only come to visit kids at school.

Just to be sure, he had me make a sign and posted it on our front door:

“Dear Leprechauns,
Please don’t come to our house.”

Don't Boil It - Baked Corned Beef with Mustard Crust! by

It took months before Middle-Child stopped talking about those naughty Leprechauns. When he started kindergarten, I asked his teacher if the Leprechauns were going to visit the classroom. Apparently there were several children scared of Leprechauns and the Leprechauns decided to skip Middle-Child’s classroom that year.

Whew! Crisis diverted.

Of course, now he is almost 8 years old and thinks Leprechauns are silly.

But he still doesn’t like them!

Which brings me to this lovely Baked Corned Beef. When I first made corned beef, I followed the directions on the package and slowly boiled it. It seemed good enough. I really didn’t know what I was doing, being a new wife. Boiling meat didn’t seem like a good idea, but it’s St. Patrick’s Day, right? Everyone’s doing it….

Don't Boil It - Baked Corned Beef with Mustard Crust! by

Then I baked my corned beef. OMG. Oh yeah, now this is a keeper. The corned beef flavor isn’t washed away like it is when you boil it, and the meat is super tender. The whole family ate it up and we had no leftovers! This is now my go-to recipe whenever we have a corned beef hankering!

Don't Boil It - Baked Corned Beef with Mustard Crust! by

Baked Corned Beef with Sweet-Mustard Crust

Corned beef is taken to a new level when baked with this delicious mustard crust. It's as easy as traditionally boiling the beef, except it is wrapped in foil and baked in the oven. Recipe adapted from Simply Recipes


  • 3 lb corned beef
  • 1/4 cup honey mustard
  • 1/4 cup whole grain dijon mustard
  • 2 TBS brown sugar, light


  1. Preheat oven to 350°F.
  2. Drain from package:
    • 3 lb corned beef
  3. Lay corned beef, fat side up, on a large piece of heavy duty, wide, aluminum foil.
  4. Evenly sprinkle peppercorns from package over corned beef (optional).
  5. In a small bowl, whisk together:
    • 1/4 cup honey mustard
    • 1/4 cup whole grain dijon mustard
  6. Spread half of the mustard mixture over the top of the corned beef.
  7. Reserve remaining mustard.
  8. Sprinkle evenly with:
    • 2 TBS brown sugar, light
  9. Wrap the corned beef with foil so that space is left on top between the corned beef and the foil
  10. Place foil-wrapped corned beef in a shallow roasting pan and bake for 2 hours.
  11. Open the foil wrapping and broil for 2-3 minutes, until the top is bubbly and lightly browned.
  12. Let corned beef rest for 5 to 10 minutes, then place on cutting board and cut at a diagonal, across the grain of the meat, into 1/2-inch thick slices.
  13. Serve with reserved mustard on the side.


Recipe adapted from Simply Recipes

Prep Time:

Yield: Serves 6

Cook Time:

Baked Corned Beef with Sweet-Mustard Crust Detail

I suppose this year, I should make a new sign for my front door.

Dear Leprechauns,

Please don’t mess up my house.
I have 3 kids and they do that pretty
well on their own. But, if you want
to leave a little gold, I will be more
than happy to accept your gift!

All the best,

, ,

16 Responses to Don’t Boil It – Baked Corned Beef with Mustard Crust!

  1. What a cute post and story 🙂 Leprecauns are scary almost as scary and creepy as clowns. (I'm shuddering )I've never made Corned beef but I love the taste.T hanks for the recipe I like this better than boiling, hate the tasted of boiled meat.

  2. Britt at #

    I am so glad I found this. I have to make it this week and I haven't liked it before…

  3. I'm glad everyone liked it! It must have been one big roast!

  4. Britt at #

    I used your recipe for corned beef tonight. I had to cook mine for 3 hours to get it tender. It was really good. Everyone loved it. The crispy skin was delish from broiling it. Thanks for the recipe!

  5. Lois at #

    I'm looking forward to this recipe with the corned beef. Each year I want something a little different to challenge my family's taste buds and any attitudes towards a specific ingredient. Ha! Looking forward to their therapy sessions regarding food issues when they grow up.

  6. Lois at #

    I'm looking forward to this corned beef recipe. I like changing things up a little every year. Although green beer is green beer. Not sure how I'm going to change that…green wine maybe? Will let you know.

  7. Kevin at #

    I don’t know how old this post is, but felt compelled to comment. We always kept a can of monster away spray around when the kids were little to help banish any monsters (or Leprechauns). We would spray a bit of spray around the room or wherever the kids were most nervous and sing a little made up ditty about getting rid of monsters. That really seemed to do the trick for our kids. We generally used some sort of air freshener for the spray.

    Thanks for sharing the cute story.

    • ha! ha! I LOVE this idea! This happened 4 years ago, and I swear my son still doesn’t like St. Patrick’s Day. And he’s almost 10 now! He was shaken up for a couple months afterwards, had a scare again in kindergarten, but seemed unaffected by the time first grade came along. This reminds me when my oldest boy was barely 2 years old and he freaked out on Christmas Eve because some strange fat man in a red suit was going to be in his house while he slept! Thanks for sharing!

  8. I’ve actually never tried corned beef.. and had no idea that it had Irish origins either. Looks cooked to perfect though!

    • Corned beef, grainy mustard and sauerkraut… oh, so good together! I hope you get to try it.

  9. Carolyn at #

    We always bake ours for the last 20 minutes or so, but I’ve never done it the whole time baked. I’d love to try it!

    • It has so much more flavor when baked. And then everyone gets upset if there are no leftovers!

  10. I always figured the boiling tradition just came from lack of oven space because baking makes so much more sense. This looks delicious. Thanks.

  11. What a cute story! Pinning the recipe, looks delicious.

  12. Poconos at #


    changed cooking to 325 for six hours. (on a 4 pounder)

  13. Lois at #

    This recipe was a huge success! My kids had a second helping. Thanks for the inspiration and wonderful pairing with some “green” wine and beer.

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