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
      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
      Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

    About Stephanie

    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. Jenn

      I want to make this but could I make this recipe in a crockpot? With St. Patrick’s Day being on a Tuesday and having to work…makes it’s difficult to come home and cook this in an oven for 2 1/2 hours.

      • Stephanie

        I think you could do it. I would do it on low for about six hours depending on the size of brisket. During the last hour I would slide in some chopped cabbage.

    2. Linda C

      Hubby and I just had our 40th this last St. Patty’s day. We took a quick trip down to the Oregon Coast and had the best Corned Beef ever. The owner of the restaurant told me his brother rinsed it and then coated it in brown sugar and mustard, then baced it in a turkey bag. It was tender and definitely not as salty as usual. When I did a search on Pinterest, I found this recipe, which I think has to be pretty similar, except for the foil (they had 250 lbs they cooked this last weekend). I am so excited to find this!

    3. Lisa

      This was very tasty. Looking for advice – I had a 4.5 pound corned beef. I cooked it for 2 hours instead of 2 1/2 – it still came out dry. I saw some cooked it at 300 vs 375. Would it be better at a lower temperature and how long would I cook it for? Not sure of safety issues when cooking this type of meat. When I broiled it, I left the juice in foil, was I supposed to take it out before hand because it splattered a lot.

    4. Baltisraul

      The taste was very, very close to corned beef and real tender. It was done after 2 hrs @ 300 degrees. You were so right about the amount of interior fat. Wow. It almost spilled over the lip of the broiler pan I was using to cook it in. I even trimmed a lot of fat before it went in the oven. My wife said lets do it again next month.
      If I can, I would like to improve one thing. Rinsing well after coming out of a 7 day brine did not remove enough of the salt. Any suggestions on how to draw more salt out of the beef before cooking?

    5. Baltisraul

      I’m trying something different for this coming weekend. I’m going to make a corned beef from scratch. The beef briskets were expensive @ Sam’s Club (over$ 5.00 per lbs.), so I’m trying a 6 lbs chuck roast instead. By Sat. it will have been brining for 7 days. My questions are this for you; At what temp should I roast this chuck roast? At what internal temp should I pull the roast from the oven?

      I have always done my chuck roast covered at 300 degrees for 3 hours. This is all virgin territory for me. I need some advice. Thanks.

      • Stephanie

        I would trim your chuck roast if you can before placing it into the brine, or before cooking. The fat may take up too much flavor. I would honestly cook it similar to the way you always do. I wouldn’t do it any different than you normally do. I would cook this for about 2.5 hours or so on 300.

        • Baltisraul

          Thanks! Trimming the fat was a good suggestion. I feel comfortable with my standard cooking temp. Just needed a pro to reinforce my thoughts. Will let you know how it turns out. My wife is skeptical of my choice of meat for the corned beef. I disagree. The game is afoot! ha ha

        • Stephanie

          My guess is that the flavor will be good. I am concerned about the marbling of the meat. With brisket the fat is mostly on the outside. Let me know how it goes, corned beef is so expensive. This may be a great option!

        • Chef Garfie

          Chuck roast does very nicely corned. Other cuts that can be used include the skirt steak, round or rump roast, and of course the famous brisket.

          In hot food preparation the skies the limit. Recipes are actually guidelines so tweak them to suit. Don’t try it when baking though. That’s one time the cook has to know the science of the products and ingredients.

          There seens to be a lot of interest in time and temperature. To me, the less tender meats meld best slow and low. My preference is to use slow ovens and longer crawled ooking times. A chuck roast brined and cooked at 300F for 2 to 3 hours ( depending on weight) might have a tendency to dry too much. I would go at 275F for those 3 hours and aim for 165F internal temp. I use a remote thermometer always when slow roasting or smoking. The continuous temp reading and eyeballing tge roast avoids overcookibg and dry meat. It also helps in timing other dishes.

        • Stephanie

          So I kinda feel like you can approach this brisket like a smoked brisket. Sure it is tender at 165, but if you let it go closer to 203, then it just breaks up like a great Texas smoked brisket.

    6. kevin1

      5 stars
      I adore corned beef and cabbage, it’s what I have for my birthday meal, but the boiling always left me wondering if maybe a bunch of the meat’s juices were getting wasted in the cooking water. I also hate the specks of seasoning spice suspended in the broth, I usually bundle them in a coffee filter to avoid this, but it invariably floats to the top. This recipe sounds delicious, so I intend to try it with one change. I’ll be simmering the seasoning spices beforehand, then straining them out and injecting the broth before the corned beef goes into the oven. The post cooking juices from the meat will then be used to flavor the vegetable while the beef rests.

    7. gratefulmama

      This is crazy that your website has this recipe! This is how my grandmother always made corned beef for st paddy’s day!

    8. Marlene Taylor

      I have always baked mine having only tried boiling it a couple of years ago. I started by parboiling for half an hour, then finished, covered, baking. Which gave me a wonderful stock to cook the veggies in. Another year I did the whole boil way, and while it was strange to me, it’s what most people are used to. I like to bake it the whole way since you can string it apart once cooled, like pulled pork. Amazing rubens, sliders, and hash. I think I’m going to go back to baking it again this year. I’ll just use the runoff of fat to saute the veggies.

    9. C-line

      Goodness gracious…… wrap in foil add flavors you want , cook @300 1 hour per pound. let stand for 1/2 hour before slicing

      Great Suggestion! ~Stephanie

    10. Amy

      I’ve made this dish many times and it’s delicious and tender every time.
      I do 375-400 degrees for 3-3.5 hours. Make sure the fat side is up, and I don’t just sprinkle with brown sugar, but really coat it. Plus I do 2 layers of foil, to keep the juices in.

    11. Elsie

      I have never boiled a piece of corned beef. I’ve always had the firm belief that anything boiled in a huge pot of water destroys the nutrients in the food. So, my corned beef always gets baked in foil very similar to Dianne’s method, Yes, I’ve ended up with some tough meat, but that is because it started out that way when I bought it, not in the way it was cooked. In fact, I have one in the fridge already wrapped to be baked tomorrow.

    12. Pat Davis

      I am so much a fan of this site, every thing I have tried has come out so perfect.
      This baked corned beef came out so tender and so tasty even before I added the mustard and brown sugar which I did at the end of the cooking time. I was concerned about it being tough and dry but the liquids that came off of it I put in a sauce pan and cooked my cabbage and new potatoes in. I will never go back to the boiling again, it tasted just like in the restaurant. I always squeeze my corn beef first to see how firm it is if it is mushy I put it back. I then take it and wash it and I also use a veggie brush to give it a good scrub to get all the gelled blood off.

    13. Dianne

      This is basically how I cook my corn beef. I wrap securely in tin foil and put in a roaster or onto a pan and cook at 325 for 3 hours. After that if desired you can cut the tin foil back and use brown sugar and mustard to glaze it. I have never had any trouble with those directions and roast always comes out juicy and tender.

    14. sheri

      oops
      I didn’t scroll down far enough to see Tom’s reply
      sheeeesh
      I have thirty more minutes left …
      and hmmm
      this is our dinner.. tonight..
      will let you know if it worked or ot…

      dang dang,,

      • admin

        You there are a couple of things that could have happened here, the corned beef was simply tough, or it may not have been cooked long enough. Here were some guidelines that I got from the USDA.gov for the cooking times on a corned beef.

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