Baked Honey Mustard Corned Beef

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Flavorful five-ingredient honey mustard baked corned beef recipe for St. Patrick’s Day! A sweet tangy glaze is brushed on top and sprinkled with brown sugar then the brisket is broiled in the oven to create a gorgeous crust.

Interested in other ways to make corned beef? Try my Instant-Pot or Slow Cooker methods.

Baked corned beef with honey mustard glaze

When celebrating St. Patrick’s Day, most traditional recipes call for boiling corned beef and cabbage in a big pot. The problem with that method is it can yield tough, overcooked pieces if not carefully monitored. I invite you to switch things up and give this baked version a try, you won’t regret it!

If you haven’t tried baking corned beef you’ll be pleasantly surprised by the ease of preparation, minimal ingredients, and the fact that the meat is actually flavorful. The best part is right before serving, the brisket gets a generous honey mustard glaze that forms into a delicious crust.

Corn beef brisket on a cutting board with mustard crust

What is Corned Beef?

Corned beef is either brisket or round, and they’re both tougher cuts of meat that benefit greatly from slow, moist-heat cooking. The beef is cured in a brine for several days in a solution of salt, sugar, pickling spices, and 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 that occurs during wet curing to equalize the concentration of the salt solution from the outside to the inside of the meat’s cell walls, which makes them 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.

Knife slicing pieces of meat on a cutting board

Preparing the meat

The beef does not need to be rinsed, just pat dry the surface with paper towels. Place on a rack set on top of a roasting pan so that it’s elevated from the bottom. This allows the heat to circulate around and helps the roast cook evenly.

Add a small amount of cold water to the pan to prevent burning. This also creates a moist environment that softens the connective tissues without being submerged in water. Loosely cover the brisket with aluminum foil before baking, this traps some of the steam. Make sure that the meat is fat-side up so that it flavors baste the beef as it cooks, just like a roasted chicken.

Season with these four ingredients

The brisket should already be cured, making it quite salty. So I don’t recommend adding extra salt and pepper, or the spice packet that comes with it when baking. The seasoning packet tends to deliver more flavor when added to a slow cooker or boiling liquid.

Instead, a combination of honey, whole grain mustard, and smooth dijon mustard is added in a thin layer on top of the meat, plus brown sugar before it bakes. A little bit of whole mustard seeds gives a subtle burst of spicy flavor.

Corn beef cut open showing the pinkish meat inside

Make a stunning crust

After the beef is cooked, the remaining honey mustard sauce is added on top, followed by a generous sprinkling of more brown sugar. The layer of sugar gets caramelized under the hot heating element of the broiler and creates a gorgeous golden-brown crust. It only takes a few minutes, so keep a close on the color.

Rest and then slice

Make sure to rest the corned beef on a cutting board for at least 10 minutes before slicing. This allows for carryover cooking and prevents the meat from losing juices and drying out. Slice the beef against the grain, it will be easy to identify because this cut has very coarse grains.

What I would serve with this

While the roast is baking, you can prepare some tasty sides. I would suggest serving this year’s feast with creamy cauliflower mashed potatoes and sauteed brussels sprouts. To complete your meal, bake a sweet Irish soda bread with cherry and almonds for a nice twist on the traditional recipe.

Slices of meat laid out on a wooden cutting board

The target internal temperature

Using an instant-read thermometer, the beef is ready when the thickest part reaches 160ºF (71ºC) and is fork-tender. This recipe is for a two-pound roast cooked at 350ºF (177ºC), which takes about 75 minutes. Extend the cooking time for larger cuts, monitoring with a thermometer every 10 minutes.

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Baked Honey Mustard Corned Beef

Easy oven-baked corned beef recipe for St. Patrick's Day that's made with a delicious honey mustard glaze. It's far more flavorful than boiling!
Pin Print Review
3.74 from 163 votes
Prep Time10 mins
Cook Time1 hr 50 mins
Total Time2 hrs
Servings 8 servings
Course Entree
Cuisine Irish


  • 2 pounds corned beef
  • 1 tablespoon whole grain mustard
  • 5 tablespoons dijon mustard
  • 1 tablespoon honey
  • ¼ cup dark brown sugar


  • Set the oven rack to the center position. Preheat to 350°F (177ºC).
  • Remove the corned beef from the package, discarding the spice packet.
  • Dry the meat with paper towels, and then place fat-side up on a wire rack set on top of a roasting pan.
  • 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 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 until tender and the internal temperature reaches 160ºF (71ºC), about 75 minutes. Add more time as needed to fully cook.
  • 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 until the top becomes golden brown, about 3 to 5 minutes.
  • Remove beef from the oven and allow to rest for 10 minutes on a cutting board. Slice against the grain and serve hot.


  • Check the water level in the pan every hour, add more as needed so the juices don't burn on the bottom of the pan.
  • Serving Size: 4 ounces or sliced corned beef
  • 6 tablespoons of pre-mixed whole grain Dijon mustard can be substituted for the individual ingredients.

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Nutrition Facts
Baked Honey Mustard Corned Beef
Amount Per Serving
Calories 279 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g30%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Cholesterol 101mg34%
Sodium 1123mg47%
Potassium 15mg0%
Carbohydrates 8g3%
Fiber 0.3g1%
Sugar 8g9%
Protein 31g62%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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70 Comments Leave a comment or review

    • Jessica Gavin says

      DO you have a metal overproof cooling rack you can set on top? Or perhaps you can crumble up 6 to 8 pieces of foil and place underneath the roast. You can also put on top of a bed or root vegetables like onions, carrots, and potatoes.

  1. Patti says

    I’ve had the typical New England boiled corned beef & cabbage all of my life and wasn’t even aware that there was a different way to prepare it. This was absolutely the best that we’ve ever had! I rinsed the roast well as directed and used the glaze, but instead of water in the pan I used apple cider. The meat stayed moist and tender & the flavor was amazing. I roasted carrots, potatoes and cabbage separately in the oven after tossing in olive oil and sprinkled the potatoes with dill. Looking forward to Ruben sandwiches with the leftover meat & having the roasted veggies on the side.

  2. Linda says

    I baked this today in celebration of St Patrick’s Day and it was absolutely delicious! None of my racks fit well in my pans, so I used a broiler pan – covered the bottom in foil then poured the water in, used a little non-stick spray on the top grated portion of the pan and put the meat on top. Next time I’ll line the bottom of the pan with veggies as others did. Easier cleanup than slow cooker!

  3. Noreen says

    I’ve never really been a fan of boiled corned beef so after looking for other ways to make it I came across your recipe. I made it for our St. Patrick’s dinner and my husband (who is Irish) said this is the only way he’ll eat corned beef now. It was so delicious! This recipe is a keeper!

  4. Jordan says

    Hi Jess,
    I tried this recipe last night with a 3lb roast and worked out great. I didn’t follow the recipe exactly, that’s why I didn’t get the nice crust in top. But was a great recipe m, easy to follow and understanding. Thanks so much. Will definitely be using again.

  5. Suzanne Obolsky says

    Hi. I’m confused as to why it says to cook for the brisket for 75 minutes in the text of this 2lb. recipe, but standard recommendations show an hour per pound. Am I missing something? I think I just put my brisket in the oven too late based on this instruction. Thank you.

    • Jessica Gavin says

      Hi Suzanne- I’ve found that a 2-pound brisket needs about 75 minutes, or when the thickest part reaches 160ºF. Bake and check-in at 10-minute intervals after that time if you have a larger roast.

  6. Susan says

    Hi Jessica, How long do you think it will take for a 4.5lb brisket, in the oven? I pretty much doubled up on the ingredients, but not sure about cooking time. Double?


      • Susan says

        Thank you! But I didn’t see your answer (until this morning), so I went ahead and cooked it last night for 3 1/2 hours (50 minute per pound, 4 1/2pounds….) Then, when I stuck the thermometer in it it was over 200 degrees, so I was little concerned. But it was BY FAR the BEST corned beef we have EVER had in our entire lives. And corned beef (the boiled kind) has always been a staple in my house – growing up and as a Mom and Grandma. I followed your recipe very closely. I put it on a small rack, but in a full size roasting pan (’cause that’s what I had). I put water in the bottom, so maybe there was more water overall in such a large pan, but it was not touching the meat. I sealed it with foil fairly tight, not loosely as you said. I checked it once and there was still plenty of water, and still some when it was done. Because it was so late, I let it cool and put it in the fridge, as is. Tonight I pulled it out and heated it up covered, then broiled it in the same pan. It worked beautifully! And it was SO delicious and tender! And dinner was EASY tonight! Oh, one more thing – I did boil it briefly before preparing and baking it. Last time I tried baking a corned beef it was WAY to salty. This time it was perfect!

  7. Lindi says

    Love a really yummie corn beef. I do something very similar when l do a corned pork, never thought to do it with Corned Beef. Will have to get a Silverstein next shop, I had bought a corned pork last week, it can stay in the freezer abit longer.. Thanks for the recipe…

  8. Dick Skogg says

    I simmered the roast as per instructions for 3 hours so as to take advantage of the seasoning pack but also added a quartered onion, a few allspice berries, bay leaf and a bit of chopped celery. I removed it from the dutch oven and placed whole cloves inserted into the fat layer and coated the brisket with your mixture. I baked it in a 425 degree oven for 20 minutes and it turned out to be the best corned beef we have ever made.

  9. Anna Leah says

    We have been making corned beef this way for years now and get as big a piece as possible but perhaps next time two 2-lbs. roast will mean less cooking and waiting! Love the honey mustard topping and looking forward to leftovers tomorrow. We make this not just for St. Patty’s Day but oh how we look forward to March 17 each year. This year we also tried your Bailey’s Brownie! Thanks for your recipes.

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