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!
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If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
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!
Baked Honey Mustard Corned Beef
- 2 pounds corned beef
- 1 tablespoon whole grain mustard
- 5 tablespoons dijon mustard, (smooth)
- 1 tablespoon honey
- 1/4 cup 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 to the bottom of the pan; this will prevent the juices from burning while cooking.
- Combine the whole grain mustard, Dijon mustard, and honey. Evenly spread 3 tablespoons (about half) of the mustard mixture on top of the meat.
- Sprinkle 2 tablespoons of the brown sugar over the top of the roast.
- Loosely cover the meat and pan completely with foil.
- Bake the corned beef 75 minutes, or until the internal temperature of the meat reaches 145 degrees F.
- 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.
- Cook the meat until the top becomes slightly browned, 3-5 minutes.
- Remove the from the oven and allow to rest for 10 minutes. Slice the meat against the grain and serve.
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