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!
Why this recipe is so awesome
Here in the U.S. we celebrate St. Patrick’s Day with some corned beef and cabbage. This is ironic considering that beef was not readily available in Ireland and was considered a luxury item. The traditional Irish meal for St. Patrick’s Day was usually lamb or pork.
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 the corned beef is how the Irish Americans first prepared this dish, too. Since this is a tough cut of meat, you have to cook it low and slow so it will yield tender and juicy.
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 found a recipe for baked 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.
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.
See why so many people now bake their corned beef and no longer boil it.See my Baked Corned Beef Web Story for a quick visual guide to making this recipe.
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.
Tools to Use
1. 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. I personally do not boil my corned beef before roasting and just give it a quick rinse and pat dry.
2. 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. In a small bowl, whisk together mustards. Spread half of the mustard mixture over the top of the corned beef. Reserve remaining mustard. Sprinkle brown sugar over the mustard covered corned beef.
4. 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 hours, or until internal temperature reaches 145º F (65º C).
5. Open the foil wrapping and broil for 2-3 minutes, until the top is bubbly and lightly browned.
6. 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 love my corned beef mac and cheese or set it up as appetizer/snack like this corned beef bruschetta.
The beef gets cured using large grains of rock salt, aka “corns” of salt. The beef sits in this brine giving corned beef its distinctive pink color. This curing process helps tenderize a normally tough cut of meat.
If salt is an issue for you, place your brisket in a pot fat side up and cover with water. Once the water comes to a boil, remove from heat, discard the water then bake as recipe directs. But I personally do not boil the meat before roasting it. It is not necessary but is dependent on your own personal taste.
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Baked Corned Beef with 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.
- 3 lb corned beef brisket
- ¼ cup honey mustard
- ¼ 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.
- (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 hours, or until internal temperature reaches 145º F (65º C) .
- 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.
Recipe adapted from Simply Recipes.
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.
Serving Size:4-5 oz
Amount Per Serving: Calories: 256Total Fat: 17gSaturated Fat: 7.3gCholesterol: 85mgSodium: 1377mgCarbohydrates: 4.2gFiber: 0gSugar: 3gProtein: 18.2g
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
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Where is the cooking temperature? I was hoping to find that at the top of the article. Oven temp should be right at the top of the page.
All of the recipe details are in the recipe card below. Just click the ‘jump to recipe’ button at the top of the page and you’ll find everything. Oven temp 350ºF.
Leave the fat ON the corned beef. It gives it so much more flavor. It scrapes right off with a knife once it’s cooked and you get all that delicious flavor.
Without the fat the meat can be dry and bland.
I forgot to put the brown sugar on top. Will this affect the taste? Can I put it on at then end
It just won’t have the sweetness to it, just a mustard topping. It caramelizes while it cooks, so adding it at the end just adds sugar.
Can I quickly open the foil and add it? Still have an hour left of cooking
Sorry for the late response, I wouldn’t bother. Opening it releases the steam that is cooking your brisket.
I’m too late to help, but, I completely forgot the brown sugar for this year’s St Pat’s day brisket. It was still very good.
Tip: The 4 1/4 brisket I bought looked beautiful in the vac pac…nice evenly thick! Discovered it had a nasty thin end tucked in and around where it could not be seen in the packaging. Made the mistake of cooking it the way it was packed (thin end tucked under) without trimming off the thin end’s fat cap. Not a good idea.
I am using a larger brisket as well, and used ground mustard with horseradish to give it a kick! Fingers crossed! ☘️
Love the addition of horseradish! Hope you all enjoy it!
Can we pull out the corned beef brisket at 190f when cooking it at 250f in the oven? I heard that the collagen breaks down and becomes tender when it reaches around 180-195f. I feel that pulling out at 145f would still be too tough since brisket is a TOUGH cut.
There are two schools of thought when it comes to doneness of brisket. Some like it fork tender but still holding its shape, while others like it fall apart tender. I confess that I stop checking with a thermometer when I make this brisket recipe, as I stick a fork in it and see if it is fall apart tender.
I’ve made this twice. 350 for two hours both times. No temping etc. Perfect results. Hardest part is sealing up the brisket without letting foil touch the sugar/mustard topping. Tip: don’t try to move the foil wrapped brisket into the pan…put the foil in the pan first then add brisket, topping, and seal all while already in the pan.
Apologies. Meant to say: at 350, 2 hours for 3 pounder, 3 hours for much thicker 5 pounder. No temping. Perfect results.
It really does make a delicious corned beef – thank you for sharing your results!