A flavorful baked honey mustard corned beef recipe for St. Patrick’s Day! An excellent alternative to boiling the corned beef.
My husband Jason is half Irish, so I enjoy celebrating his heritage by making an Irish feast each year for Saint Patrick’s Day.
Traditionally I make boiled corned beef with cabbage, potatoes, and Irish soda bread. This year I wanted to try something different with the corned beef by adding more flavor and tenderness to the meat while changing up the side dishes a bit.
I decided to make a baked honey mustard corned beef recipe. Yum!
On a recent trip to Palm Springs, we stopped and had some great hot corned beef sandwiches outside the city. The dish I had inspired me to oven roast the corned beef.
This recipe is great because it’s simple and takes about the same amount of time as boiling. The corned beef is smothered with honey dijon mustard and sprinkled with dark brown sugar. Then oven roasted for a few hours until tender and juicy.
The great thing is you can get creative with the sauce by adding your favorite ingredients and not lose the full flavor in the liquid! I roasted about 2 pounds of meat and still had a half of the roast leftover. My husband is excited for using the leftover for corned beef and hash, and corned beef sandwiches!
I served this year’s Saint Patrick’s Day feast with sauteed cabbage and caramelized onions, Yukon gold mashed potatoes, and roasted brussels sprouts. I also baked an Irish soda bread with cherry and almonds that is a sweet twist on traditional recipes. To end the feast with some sweets, try my recipe for Irish coffee profiteroles with chocolate whiskey sauce, the perfect Irish combination. Happy feasting!
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