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.
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.
I got pinched for not wearing green and couldn’t understand why my friends believed in a giant bunny that gives away candy. Fast forward 30 years later, and I’m a mom of three 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 his classroom 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 super 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:
Please don’t come to our house.”
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 (besides my darling) totally scared of Leprechauns. So lucky for them (ha ha) the Leprechauns decided to skip Middle-Child’s classroom that year.
Whew! Crisis diverted.
Of course, now that boy is 14 years old and thinks Leprechauns are silly. Silly or not, he still doesn’t like them!
Which brings me to this lovely Baked Corned Beef.I originally posted this recipe back in 2011. It is such an amazing dish that I updated the photography and the post and decided to share it again with you — in case you missed it the first time around!
When I first tried making 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….
Then I found a recipe for baked corned beef and my curiosity was piqued. It made so much more sense to bake a brisket than to boil it. So I tried it myself.
I omitted cloves from the original recipe because no one in my family likes cloves. I also modified the mustard topping to my personal taste.
Oh yeah, now this is a keeper. The corned beef flavor doesn’t get washed away like it does when you boil it, plus the meat is super tender.
The whole family ate it up and we had zero leftovers! This is now my go-to recipe whenever we have a corned beef hankering!
I suppose this year, I should make a new sign for my front door.
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,
And for those of you who want to see my old picture, here ya go. I think I’ve learned a few things about food photography over the years, don’t you think?!
- 3 lb corned beef brisket
- 1/4 cup honey mustard
- 1/4 cup whole grain dijon mustard
- 2 TBS light brown sugar
- Preheat oven to 350°F.
- Drain liquid from corned beef package and pat dry with paper towels.
- Lay corned beef, fat side up, on a large piece of heavy duty, wide, aluminum foil.
- Evenly sprinkle peppercorns from package over corned beef (optional).
- In a small bowl, whisk together mustards.
- Spread half of the mustard mixture over the top of the corned beef. Reserve remaining mustard.
- Sprinkle over the mustard covered corned beef with brown sugar.
- Wrap the corned beef with foil so that space is left on top between the corned beef and the foil
- Place foil-wrapped corned beef in a shallow roasting pan and bake for 2 hours.
- Open the foil wrapping and broil for 2-3 minutes, until the top is bubbly and lightly browned.
- 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.
- Serve with reserved mustard on the side.
Recipe adapted from Simply Recipes.
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Serving Size:4-5 oz
Amount Per Serving:Calories: 256 Total Fat: 17g Saturated Fat: 7.3g Cholesterol: 85mg Sodium: 1377mg Carbohydrates: 4.2g Fiber: 0g Sugar: 3g Protein: 18.2g