Baked Corned Beef with Mustard Crust

Closeup of a pewter plate with a couple slices of corned beef roast topped with grainy mustard with a whole roast behind it

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.

Course Main Course

Cuisine Irish

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

Prep Time 5

Cook Time 2 15

Total Time 2 20

Servings

Calories 256kcal

Author Laura Bashar | Family Spice

Ingredients

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