baked corned beef 

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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.

• Corned beef brisket • Honey mustard • Dijon mustard • Brown sugar

Lay corned beef, fat side up, on a large piece of heavy duty, wide, aluminum foil. Evenly sprinkle peppercorns from package over corned beef.

In a small bowl, combine honey and whole grain mustards. Spread half over  top of corned beef. Reserve remaining mustard. Sprinkle brown sugar over mustard.

Wrap roast with foil leaving space between foil and roast. Place in a shallow roasting pan and bake at 350F (177C)for 2 hours, or until internal temperature reaches 145F (65C).

Open foil and broil for 2-3 minutes, until the top is bubbly and lightly browned.

Let roast rest for 10 minutes, then place on cutting board and cut at a diagonal, across the grain of the meat. Serve with reserved mustard.

Let roast rest for 10 minutes, then place on cutting board and cut at a diagonal, across the grain of the meat. Serve with reserved mustard.

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