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.
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.
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!
I served this years Saint Patrick’s Day feast with sautéed cabbage and carmelized onions, Yukon gold mashed potatoes, and roasted brussel 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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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
- 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.
- Combine the honey mustard and Dijon mustard.
- 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.
- Cover the meat and pan completely with foil.
- Bake the corned beef 50 minutes for every pound of meat.
- Carefully remove the pan from the oven, and transfer the corned beef to a baking sheet lined with foil.
- Preheat oven to broil.
- Top the corned beef with the remaining mustard mixture, then sprinkle with 2 tablespoons of brown sugar.
- Broil the meat until the top becomes slightly browned, 3-5 minutes.
- Remove the meat from the oven. Slice the meat against the grain.