Baked Corned Beef with Mustard and Brown Sugar

Skip the boiling and bake your next corned beef brisket with a deliciously simple mustard and brown sugar topping for a versatile, filling meal that may become your new go-to.

Baked corned beef, small bowl of mustard, and carving fork on a wood carving board.


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Oven baked corned beef brisket

Corned beef isn’t just for Saint Patrick’s Day or your favorite old-school deli. It’s easy to make incredible meals from this underrated cut and style of meat right at home with just two other ingredients. 

What makes baked corned beef with brown sugar so good?

Contrast is the magic of this recipe. Corned beef is typically quite salty, seasoned with a pungent mix of spices. It pairs beautifully with the complex sweetness of brown sugar and the distinctive tangy sharpness of Dijon, which slowly marinate the meat while it bakes. 

Meanwhile, the low and slow cooking process breaks down the meat’s connective tissue, turning the otherwise tough cut into mouthwatering, fork-tender beef. 

Why you should try this recipe 

Forget about complicated recipes with tons of ingredients — you don’t need them to create big flavors. With just a few ingredients and a few easy steps, you’ll be ready to chow down. It’s also wonderfully versatile.

Enjoy it hot and fresh from the oven, or slice it and stick it in the fridge for delicious sandwiches. You can even dice it up and toss it in a potato salad or an omelet/egg scramble. 

Ingredients

Just three simple ingredients are necessary to create the best corned beef:

  • Corned beef brisket
  • Dijon Mustard
  • Brown Sugar

If you don’t have brown sugar, you can substitute Turbinado sugar for a similar effect. With such a straightforward recipe, it’s vital to use the best quality ingredients possible.

Baked corned beef ingredients on a tray.

How do you pick out the perfect corned beef?

Finding the perfect corned beef brisket for your needs depends on how many people you’re trying to feed and your desired composition of the meat. 

Generally, corned beef is sold in three forms: the whole brisket, a thick cut, and a thin cut. The thick cut pieces include more fat (and, therefore, flavor) and make roughly four to six servings. The thinner part (the “flat cut”) is leaner and smaller overall, perfect for two to four people. 

Whole briskets offer both cuts unseparated for a more substantial and varied piece of meat.

How to make corned beef brisket

Making this dijon-brown sugar corned beef could hardly be easier, and takes just ten minutes of active cooking:

  1. Preheat your oven to 375°F.
  2. Remove the corned beef from the package, rinse it, and pat it dry. Discard the spice packet if there is one. Place it in a large baking dish on a sheet of aluminum foil, fat side up.
  3. Spread the mustard over the top of the corned beef.
  4. Sprinkle brown sugar over it.
  5. Wrap it in foil.
Collage of making baked corned beef.
  1. Add water to the pan until it’s about a third full.
  2. Wrap the pan in foil and bake until it reaches at least 145°F inside, about two and a half hours. 
  3. Unwrap the foil and broil for 2-3 minutes to crisp the exterior.
  4. Place it on a cutting board and let it rest for at least 10 minutes.
  5. Slice it and serve.

Those looking for juicy yet fork-tender corned beef can leave it in the oven for up to four hours total, until the internal temperature has reached 195°F. An instant-read meat thermometer is a vital tool for making sure your corned beef is ready to go.

Baked corned beef on a wood board.

How to serve baked corned beef

After removing it from the oven, allow the corned beef to rest for a few minutes, which lets the juices distribute within the meat more evenly and the cooking process to complete. Then, slice it against the grain into pieces of your desired size and thickness.

If you’re enjoying corned beef as a main, you may want thicker pieces, while those preparing the meat for sandwiches will likely want thinner slices. 

What goes well with corned beef with mustard and brown sugar

Corned beef goes well with a variety of tasty sides. One that’s most closely associated with corned beef is cabbage, typically sauteed or stewed. Roasted vegetables, carrots, mashed potatoes, or roasted red potatoes are also excellent companions. For a deli-style spin, add a pickle or some sauerkraut.

You can also use it to make corned beef hash and Reuben sandwiches including a tasty corned beef breakfast sandwich.

How to store leftovers

If you’ve got some leftover corned beef, you’ll be happy to know it stores pretty well. Allow it to cool to room temperature, then place it in an airtight container. Store the corned beef in the refrigerator and use it within three to four days.

If you want to preserve baked corned beef for longer, you can wrap it in foil or plastic wrap and store it in a freezer-safe bag or container. It’ll be at its best for two to three months.  

How to reheat

While this corned beef is delicious cold or at room temperature, it’s also easy to reheat in the microwave or the oven. The former method is quicker, requiring just a few minutes to heat up. However, using a 350°F oven preserves the best texture, even if it can take ten minutes or more. Frozen corned beef should be fully thawed in the fridge before reheating.

Baked corned beef slices, small bowl of mustard, and a carving fork.

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Baked corned beef, small bowl of mustard, and carving fork on a wood carving board.

Baked Corned Beef with Mustard and Brown Sugar

Corned beef baked with brown sugar and Dijon mustard is a nice take on the traditional boiled corned beef. 
4.95 from 17 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: American
Keyword: Corned Beef
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 10
Calories: 499kcal

Ingredients

  • 5 pounds corned beef
  • 1/2 cup Dijon mustard you can use more
  • 1/2 cup brown sugar

Instructions

  • 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.  For super tender corned beef, cook an additional hour or two. Corned beef is extremely tender when the internal temperature is 195.
  • 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

Video

Nutrition

Calories: 499kcal | Carbohydrates: 11g | Protein: 33g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 122mg | Sodium: 2904mg | Potassium: 705mg | Fiber: 0g | Sugar: 10g | Vitamin A: 10IU | Vitamin C: 61.5mg | Calcium: 32mg | Iron: 4.1mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Vickie

    5 stars
    I’ve been making this recipe for over 30 years with a sauce that takes it over the top. I can’t give exact measurements as I don’t measure anything but: mix about 1 to 2 tablespoons of yellow mustard and maybe 1 tablespoon of horseradish with 8 oz container of sour cream. I mix it up in the morning and keep it in the refrigerator until dinner is served. Don’t heat it up, just slather the sauce on your corned beef and enjoy!

  2. Douglas Forrester

    Hi Steph, i like the taste of the Corned Beef Seasoning but I want to try the oven method. I want to try half with the mustard and half with the seasoning to see which one i like best!! Do you think if i put the seasoning in a coffee grinder and make it a powder i could put it on the corned beef and baked it or would you put it in the the bucket with water and leave it in the refrigerator over night ? Thank You Very Much!!!

  3. Lesa

    I am cooking this tonight, do I put the lid on roaster pan while the meat is cooking in the foil, or leave the lid off?

  4. Holly Hyden

    I have made this several times. Have it in the oven now. My husband is NOT a fan of corned beef but he loves this recipe. Will never go back to boiled again. This recipe is a winner.

  5. Jenn

    I followed the instructions given…..I wanted to cook it in a crock pot but I went with how the recipe was written. It was so tough it wasn’t edible. 🤦🏼‍♀️ Needs to cook longer at a much lower temp I believe.

    • Stephanie

      I am really sorry it didn’t work out for you. The cooking time should depend upon on the weight of the corned beef. I will update the recipe with some cooking time suggestions.

  6. Anaya

    5 stars
    Hey Stephanie, This dish looks delicious! At end of this month, I am gonna throw a party and that time I will surely try this recipe out. My friends like the Corned Beef. Hope they would love it. Thanks for sharing the recipe.

  7. Mike Lake

    4 stars
    Something I’ve been doing for the last several years is reverse-brining my corned beefs for 24 hours before cooking. Where regular brining is a way to get salt into the meat, reverse brining pulls out the salt. I place the meat in a plastic container filled with fresh water and leave it in the refrigerator overnight. The next morning I change the water. With the excess salt removed, you can taste the flavor of the meat much better. This trick works equally well with ham steaks.

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