Corned beef is typically boiled, but why not trying baking this delicious cut of meat? Encrusted in Dijon mustard and brown sugar, this corned beef is slowly baked. We found this to be a delicious and unique taste. This was good both hot and cold, sliced for sandwiches, and finally the leftover meat made it into potato salad.
Baked Corned Beef
Baked Corned Beef encrusted in Dijon Mustard and Brown Sugar
Corned beef baked with brown sugar and Dijon mustard is a nice take on the traditional boiled corned beef.
- 5 pounds corned beef
- 1/2 cup Dijon mustard you can use more
- 1/2 cup brown sugar
Preheat the oven to 375 degrees F. Open the packaged corned beef and rinse well. Discard the spice packet. Place the corned beef flat side up on a large piece of foil (you will be wrapping the corned beef with the foil).
Spread the mustard over the corned beef and sprinkle with the brown sugar. Wrap the brisket tightly with the foil. Place the wrapped brisket in a baking pan and place in the oven. Cook for about 2 1/2 hours. Open the top of the foil to expose the brisket and turn the oven to broil. Broil long enough for the mustard crust to brown.