Baked Corned Beef with Mustard and Brown Sugar

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.

baked corned beef resting on cooked cabbage

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.

corned beef placed fat side up in a pan

How to prepare this baked corned beef with brown sugar and mustard

  • Remove the corned beef from the package – rinse the corned beef off, and then pat dry with paper towels.
  • Discard the seasoning package. Many corned beefs come with a seasoning package, you can discard this, it isn’t needed.
  • Place the beef flatside up in the pan.
  • Spread the mustard on the pan.
  • Sprinkle brown sugar on top of the mustard
  • Add water to the pan. Add enough water to fill 1/3 of the pan.
  • Wrap the pan with foil.

mustard spread over a corned beef

How Long Should You Cook Corned Beef in the Oven?

Beef is fully cooked at 145 degrees, but at that temperature, it may not be tender as you would desire. My personal recommendation is to cook the beef for 3 to 4 hours. I find corned beef to be fork tender when the internal temperature reaches 195 degrees. Consider using a meat thermometer to help you serve corned beef that is super tender.

I hope you give this recipe a try soon!

Looking for more Irish recipes? Be sure to check out some of these recipes.

  • Colcannon – Mashed Potatoes with Cabbage and Bacon
  • Irish Stew Instant Pot
  • Black Labrador Shepherds Pie
  • How to cook a brisket
  • Champ Potatoes Recipe
  • How to Make Homemade Mashed Potatoes
  • Crock Pot Baked Potatoes
  • How to Make Irish Coffee
  • Guinness Dipping Sauce
  • Annie Gunns Irish Coddle
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      oven baked corned beef

      baked corned beef resting on cooked cabbage

      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. 
      4.75 from 4 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


      • 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.  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



      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's Dining Out in the Home, and's Dining Out in the Home 2.

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    Reader Interactions


    1. 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.

    2. 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.

    3. 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.

    4. 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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