Baked Honey Mustard Corned Beef

Baked Honey Mustard 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. So I decided to make a baked honey mustard corned beef recipe.

uncut slab of corned beef on a cutting board

On a recent trip to Palm Springs we stopped and had some great hot corned beef sandwiches outside the city that dish 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.

Fork slicing baked honey mustard corned beef

The great thing is you can get creative with the sauce by adding your favorite ingredients and not lose the entire 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!

Plate of corned beef and cabbage with mashed potatoes

I served this years 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!

Tip #1- 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 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.

Tip #2- Curing is an essential food preservation technique with salt being a main ingredient. Salt helps draw out water, blood, and impurities in foods, while reducing spoilage from microbes. When salt enters the cell walls of a 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 bacon, pickles, ham, sausages and cheeses that we all love enjoy!

Baked Honey Mustard Corned Beef
Prep time: 
Cook time: 
Serves: 4 servings
A flavorful baked honey mustard corned beef recipe for St. Patrick's Day! A great alternative to boiling the corned beef.
  • 2 pounds corned beef
  • ¼ cup honey mustard
  • 3 tablespoons Dijon mustard
  • 4 tablespoons dark brown sugar
  1. Preheat oven to 350°F. Remove the corned beef from the package, discarding the spice packet. Place the corned beef fat side up in a roasting pan on top of a roasting rack. Add about 1 inch of water on the bottom of the pan; this will prevent the juices from burning while cooking.
  2. Combine the honey mustard and Dijon mustard.
  3. Evenly spread half of the mustard mixture on top of the meat. Sprinkle 2 tablespoons of the brown sugar over the top of the roast.
  4. Cover the meat and pan completely with foil.
  5. Bake the corned beef 50 minutes for every pound of meat.
  6. Carefully remove the pan from the oven, and transfer the corned beef to a baking sheet lined with foil.
  7. Preheat oven to broil.
  8. Top the corned beef with the remaining mustard mixture, then sprinkle with 2 tablespoons of brown sugar.
  9. Broil the meat until the top becomes slightly browned, 3-5 minutes.
  10. Remove the meat from the oven. Slice the meat against the grain.


  1. Richard Wrue says

    I came across this recipe for oven roasting corn beef and was shocked that somebody else uses the same identical method that i do – right down to the same oven temperature! I generally used this method for cooking baby back ribs which come out fantastic without using a long cooking period at lower temps. The trick is to really seal everything so as to efficiently pressure steam the meat. FYI, here’s my method: using two identical pans that are about 2 inches deep, put a stand-off roasting rack in one of them with the meat on top. fill the pan with water, beer or anything you like and cover with a sheet of heavy duty alum. foil. crimp the foil all around the edges leaving an amount below the edge. take the pan and set it into the second pan and push down to seat it. the second pan traps the foil and minimizes steam leakage during roasting. its a real nifty assembly!

  2. Dee says

    I made this last year and was delicious!! This year I have 2 pieces of corned beef at 20lbs each. How long do you recommend I cook them? Thanks!

    • Jessica Gavin says

      Hi Dee- Thanks for making the recipe! Wow, that is a lot of corned beef! Typically I recommend 50 minutes per pound of beef, but 16 hours seems like a long time! Can you maybe cut them into smaller portions (maybe 2-3 pounds each) and then bake them?

  3. Joyce says

    I’ve made corned beef like this for many years. It’s wonderful and once you’ve tried it you’l never boil again!

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