Corned beef is typically boiled, but why not trying baking this delicious cut of meat? Baked with Dijon mustard and brown sugar, this corned beef is slowly braised in the oven. 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.
Have you ever tried cooking corned beef in the oven? Slow cooking a brisket in the oven means you will have wonderfully tender corned beef. Corned beef is typically boiled, but why not trying baking this delicious cut of meat? You can meat fork tender when you bake the brisket in the oven.
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. I know that you are going to love this corned beef recipe.
When you bake a corned beef are essentially making an oven braised brisket. The slow cooking breaks down the connecting tissue so the meat just turns into something wonderfully fork-tender.
How do you pick out the perfect corned beef?
Corned beef is sold in three basic sizes, the whole brisket, the thick cut, and the thin cut. Your choices really depend upon how many people you are serving. The whole brisket is pretty self-explanatory. This is ideal for when serving a large group, it will serve 6 to 8 people.
The thick cut is the point part of the brisket. It is the thicker piece of the brisket, has more fat in it, and it does have more flavor due to the fat content. The point or thick cut is perfect for when you are serving about 4 to 6 people.
The thin cut of the brisket is also known as the flat. The flat portion has the least amount of fat. It is great for 2 to 4 people.
Baked Corned Beef encrusted in Dijon Mustard and Brown Sugar
We have all had a boiled corned beef, you can even make corned beef in a pressure cooker. An oven-baked corned beef will soon become a favorite of yours. You don’t need to serve a corned beef for St. Patricks day, you can serve this slow-roasted corned beef all year long.
Why the brown sugar and Dijon Mustard
Sometimes when you buy a commercially prepared corned beef brisket, the meat can be a bit salty. I always take the brisket out of the package and rinse it off in the sink, then I pat it dry with a paper towel. Then I spread on the Dijon mustard and sprinkle on the brown sugar. As the beef cooks in the oven, the brown sugar and mustard slowly marinate and give the beef a lot of flavors.
I hope you give this recipe a try soon!
Looking for more Irish recipes? Be sure to check out some of these recipes.
Baked Corned Beef with Mustard and Brown Sugar
- 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 seasoning packet. Place the corned beef fat side up on a large piece of foil (you will be wrapping the corned beef with the aluminum foil).
- Pat the brisket dry with a paper towel. After the brisket is patted dry, spread the mustard over the corned beef and sprinkle with the brown sugar. Add enough water in the pan so the water is 1/2 inch deep.
- Place the wrapped brisket in a roasting pan and place in the oven. Cook for about 2 1/2 hours. The internal temperature should be 145 degrees.
- 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