Corned Beef Recipe With Mustard and Brown Sugar Glaze

Flavorful five-ingredient honey mustard baked corned beef recipe for St. Patrick's Twenty-four hour period! A sweet tangy glaze is brushed on top and sprinkled with brownish sugar and then the brisket is broiled in the oven to create a gorgeous crust.

Interested in other ways to make corned beef? Try my Instant-Pot or Slow Cooker methods.

When jubilant St. Patrick's Day, nearly traditional recipes telephone call for boiling corned beef and cabbage in a big pot. The problem with that method is information technology can yield tough, overcooked pieces if non carefully monitored. I invite yous to switch things up and give this baked version a try, y'all won't regret information technology!

If you haven't tried blistering corned beef yous'll be pleasantly surprised by the ease of training, minimal ingredients, and the fact that the meat is actually flavorful. The best part is right before serving, the brisket gets a generous honey mustard glaze that forms into a delicious crust.

What is Corned Beef?

Corned beef is either brisket or circular, and they're both tougher cuts of meat that benefit greatly from slow, moist-heat cooking. The beefiness is cured in a brine for several days in a solution of salt, sugar, pickling spices, and curing salt, like tinted cure mix, Insta-Cure #i, or Prague Pulverisation 1 (a mixture of salt, sodium nitrite, and pink coloring).

Osmosis is the process that occurs during wet curing to equalize the concentration of the table salt solution from the outside to the inside of the meat's prison cell walls, which makes them more flavorful after the curing process. The salt physically moves with water from the outside of the membrane to the inside cell walls over time. This yields the characteristic brined and flavorful corned beef flavor that you lot love.

Preparing the meat

The beef does non need to be rinsed, just pat dry out the surface with newspaper towels. Identify on a rack prepare on top of a roasting pan and then that it's elevated from the bottom. This allows the heat to circulate around and helps the roast cook evenly.

Add a small amount of cold water to the pan to prevent burning. This also creates a moist environs that softens the connective tissues without existence submerged in water. Loosely cover the brisket with aluminum foil before baking, this traps some of the steam. Make sure that the meat is fatty-side up so that it flavors baste the beef as information technology cooks, simply similar a roasted chicken.

Season with these iv ingredients

The brisket should already be cured, making it quite salty. So I don't recommend calculation actress salt and pepper, or the spice package that comes with information technology when blistering. The seasoning parcel tends to deliver more flavor when added to a slow cooker or boiling liquid.

Instead, a combination of honey, whole grain mustard, and smooth dijon mustard is added in a sparse layer on top of the meat, plus brown sugar before it bakes. A piffling bit of whole mustard seeds gives a subtle flare-up of spicy season.

Make a stunning crust

Subsequently the beefiness is cooked, the remaining honey mustard sauce is added on tiptop, followed by a generous sprinkling of more brownish sugar. The layer of carbohydrate gets caramelized under the hot heating element of the broiler and creates a gorgeous golden-brown crust. It merely takes a few minutes, and then proceed a close on the color.

Rest so slice

Make certain to balance the corned beef on a cutting lath for at least 10 minutes earlier slicing. This allows for carryover cooking and prevents the meat from losing juices and drying out. Slice the beef confronting the grain, information technology volition be easy to identify because this cut has very coarse grains.

What I would serve with this

While the roast is baking, y'all can set up some tasty sides. I would propose serving this year's banquet with creamy cauliflower mashed potatoes and sauteed brussels sprouts. To complete your repast, bake a sweetness Irish soda breadstuff with cherry and almonds for a nice twist on the traditional recipe.

The target internal temperature

Using an instant-read thermometer, the beef is ready when the thickest part reaches 160ºF (71ºC) and is fork-tender. This recipe is for a two-pound roast cooked at 350ºF (177ºC), which takes nigh 75 minutes. Extend the cooking time for larger cuts, monitoring with a thermometer every x minutes.

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• ▢ 2 pounds corned beef
• ▢ one tablespoon whole grain mustard
• ▢ five tablespoons dijon mustard
• ▢ 1 tablespoon beloved
• ▢ ¼ cup night brown saccharide

• Fix the oven rack to the heart position. Preheat to 350°F (177ºC).

• Remove the corned beef from the package, discarding the spice packet.

• Dry the meat with paper towels, and and so place fat-side upwards on a wire rack set on top of a roasting pan.

• Add together almost 1-inch of h2o to the bottom of the pan, this volition forestall the juices from burning while cooking.

• Combine the whole grain mustard, Dijon mustard, and honey. Evenly spread three tablespoons (most half) of the mixture on top of the meat.

• Sprinkle 2 tablespoons of the brown sugar over the superlative of the roast.

• Loosely cover the meat and pan completely with foil.

• Bake the corned beef until tender and the internal temperature reaches 160ºF (71ºC), about 75 minutes. Add more time as needed to fully cook.

• Carefully remove the pan from the oven and transfer the corned beef to a baking sheet lined with foil.

• Preheat oven to broil.

• Summit the corned beef with the remaining mustard mixture, and then sprinkle with two tablespoons of brown carbohydrate.

• Cook until the pinnacle becomes golden chocolate-brown, virtually iii to 5 minutes.

• Remove beef from the oven and allow to residue for 10 minutes on a cutting board. Slice against the grain and serve hot.

• Check the water level in the pan every hour, add together more than as needed so the juices don't fire on the lesser of the pan.
• Serving Size: 4 ounces or sliced corned beefiness
• 6 tablespoons of pre-mixed whole grain Dijon mustard can be substituted for the private ingredients.

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Nutrition Facts

Baked Honey Mustard Corned Beef

Amount Per Serving

Calories 279 Calories from Fat 135

% Daily Value*

Fat 15g 23%

Saturated Fatty 6g 30%

Polyunsaturated Fat 0.1g

Monounsaturated Fatty 0.2g

Cholesterol 101mg 34%

Sodium 1123mg 47%

Potassium 15mg 0%

Carbohydrates 8g 3%

Cobweb 0.3g 1%

Carbohydrate 8g 9%

Protein 31g 62%

Atomic number 26 3.2mg 18%

* Percent Daily Values are based on a 2000 calorie diet.

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Filed under: Baking Beef Beef Main Family Friendly Irish Main Dish St. Patrick's Day

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I'thousand a culinary schoolhouse graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to assist you gain confidence in the kitchen.

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