A flavorful five-ingredient baked honey mustard corned beef recipe for St. Patrick’s Day! An excellent cooking method that guarantees tender corned beef every time.
Part of celebrating St. Patrick’s Day is traditionally making a big one pot meal of boiled corned beef, cabbage, potatoes, and carrots. I have to admit, it’s super comforting, but for the longest time, I dreaded it. I’ve always had stringy, tough, overcooked pieces of corned beef, and I always wondered, does it have to be this way? Have you had a similar experience?
My husband Jason is half Irish, so I enjoy celebrating his heritage by making a feast each year, but I knew that I needed to figure out how to solve my corned beef dilemma. My culinary solution is this beautiful baked honey mustard corned beef! If you haven’t tried this method, you will be pleasantly surprised by the ease of preparation, minimal ingredients, and tender slices of corned beef. Set those ovens and let’s go!
What is Corned Beef?
Corned beef is either brisket or round. They are tougher meats that benefit from slow, moist heat cooking. The meat is cured in a brine for several days in a solution of salt, sugar, pickling spices and a curing salt like tinted cure mix, Insta-Cure #1 or Prague Powder 1 (a mixture of salt, sodium nitrite, and pink coloring).
Osmosis is the process which occurs during wet curing to equalize the concentration of the salt solution from the outside to the inside of the meats cell walls, which is why meats are more flavorful after the curing process. The salt physically moves with water from the outside of the membrane to the inside cell walls over time. This yields the characteristic brined and flavorful corned beef flavor that you love.
I’m so thrilled to share this nearly effortless honey mustard corned beef recipe with you! This meal is great because it’s simple and takes less time than boiling. Plus you don’t have to keep checking the pot every few minutes to see if the meat is overcooked.
The corned beef is smothered in a mixture of honey, whole grain and smooth dijon mustard, and sprinkled with dark brown sugar. The corned beef is baked and covered in a roasting pan with a small amount of water on the bottom to keep the meat moist as it cooks and juices from scorching.
What I like about the baking method is you can get creative with the sauce by adding your favorite ingredients and not lose the full flavor in the cooking liquid!
What takes this honey mustard corned beef to the next level is the stunning crust! All you have to do is add the remainder of the mustard sauce and brown sugar on top of the cooked beef, and broil until the surface is nice a golden brown. Wow!
While the roast is baking, you can prepare some tasty sides. I would suggest serving this year’s Saint Patrick’s Day feast with creamy cauliflower mashed potatoes and sauteed brussels sprouts. To complete your meal bake an Irish soda bread with cherry and almonds for a sweet twist on traditional recipes. Happy eating!
What is the importance of the curing process for foods?
Curing is an essential food preservation technique with salt being the main ingredient. Salt helps draw out water, blood, and impurities in foods while reducing spoilage from microbes. When salt enters the cell walls of food, harmful pathogens that may be present cannot survive the harsh conditions. Food preservation techniques have provided means to prolong shelf life and enhance flavors of foods like corned beef, bacon, pickles, ham, sausages, and cheeses that we all love to enjoy!