corned beef

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.

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

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Lay corned beef, fat side up, on a large piece of heavy duty, wide, aluminum foil. Spread mustards over it and top with brown sugar.

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Wrap roast with foil leaving space between foil and roast.

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Place in a roasting pan and bake at 350F (177C) until internal temperature reaches 145F (65C).

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

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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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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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corned beef

THE BEST

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. Spread mustards over it and top with brown sugar.

Wrap roast with foil leaving space between foil and roast.

Place in a roasting pan and bake at 350F (177C) 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.