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.

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 having fun with the many “holidays” celebrated in the U.S. Which brings me to this lovely wonderful recipe!

When I first tried making corned beef, I followed the directions on the package and slowly boiled it. Boiling the corned beef is how the Irish Americans first prepared this dish, too. It truly tasted awful and we threw it all away.

I was never a fan of boiled meat, whether in a pot over the stove or in a slow-cooker. I figured there had to be another way to prepare corned beef without boiling it.

Then I learned that I could bake my corned beef and my curiosity was piqued. It made so much more sense to oven bake a brisket than to boil it. So I tried it myself. It is now favorite way to enjoy corned beef.

Ingredients you need

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• Corned beef brisket: I prefer the brisket cut as it is much more tender and juicy than the other cuts. But you can use this method with other cuts of corned beef.
• Mustards: I use two mustard combinations, honey mustard and whole grain dijon mustard. You can use any kind of mustard you like. Just choose something that has depth of flavor beyond the standard yellow mustard.
• Brown sugar: You can use light or dark brown sugar. If you are eating low carb, you can also use alternative brown sweetener.

Step-by-step directions

1. Prep the roast. Drain liquid from corned beef package and pat dry with paper towels. This next step is optional. If salt is an issue for you, place your corned beef in a pot fat side up and cover with water. Once the water comes to a boil, remove from heat, discard the water and continue with the rest of the recipe. I personally do not boil my corned beef before roasting and just give it a quick rinse and pat dry.
2. Place on foil. 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).
3. Add the mustard. Whisk together mustards and spread half of it over the top of the corned beef. Reserve remaining mustard. Sprinkle brown sugar over the mustard covered corned beef.
4. Bake. 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 at 350ºF for 2-3 hours, or until fork tender. You will bake approximately 1 hour per pound of corned beef.
5. Optional brown. If you want it lightly browned, open the foil wrapping and broil for 2-3 minutes.
6. Rest. 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 ½-inch thick slices. Serve with reserved mustard on the side.

Recipe tips and FAQs

Honestly, my whole family loves this dish so much and usually we eat it up with zero leftovers. This is now my go-to recipe whenever we have a corned beef hankering!

But just in case you do have leftovers, you can always make up some delicious sandwiches. But my family absolutely loves my corned beef mac and cheese. You can also set it up as appetizer/snack like this corned beef bruschetta. My absolutely favorite way to enjoy leftover corned beef is in my corned beef and cabbage quinoa salad.

Special thanks to Simply Recipes for the inspiration. I have altered it to my family’s liking and sharing my version below. 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.

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Baked Corned Beef with Mustard Crust

Laura Bashar | Family Spice

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.

4.52 from 85 votes

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Prep Time 5 minutes mins

Cook Time 2 hours hrs 15 minutes mins

Total Time 2 hours hrs 20 minutes mins

Course Main Course

Cuisine Irish

Servings 10

Calories 256 kcal

Ingredients

  

1x2x3x

• 3 lb corned beef brisket
• ¼ cup honey mustard
• ¼ cup whole grain dijon mustard
• 2 tablespoon light brown sugar

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Instructions

 

• Preheat oven to 350°F.
• Drain liquid from corned beef package and pat dry with paper towels.
• (Optional) If salt is an issue for you, place your corned beef in a pot fat side up and cover with water. Once the water comes to a boil, remove from heat, discard the water and continue with the rest of the recipe.
• 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 2-3 hours, or until internal temperature reaches 190º F (90º C). You will bake approximately 1 hour per pound of corned beef.
• 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 ½-inch thick slices.
• Serve with reserved mustard on the side.

Video

Notes

You can use either the flat cut or the point tip corned beef brisket for this recipe. I personally prefer the flat cut.

Regular mustard can also be used if you do not like whole grain dijon mustard.

TO STORE: Store any leftover corned beef in an airtight container and refrigerate for up to 4 days.

TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

TO REHEAT: I am not a fan of reheating meats in the microwave. Instead I like to pan fry slices. If you have large chunks of roast, you can reheat in the oven. Just wrap in foil and place in a 300ºF oven until warmed through.

Nutrition

Serving: 5ozCalories: 256kcalCarbohydrates: 4.2gProtein: 18.2gFat: 17gSaturated Fat: 7.3gCholesterol: 85mgSodium: 1377mgSugar: 3g

Keyword baked corned beef, corned beef brisket recipe, corned beef in oven, corned beef recipe oven, roast corned beef, slow roasted corned beef

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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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