This is the best baked corned beef recipe for St. Patrick’s Day! A flavorful honey mustard glaze is brushed on top and sprinkled with brown sugar, then the brisket is broiled in the oven to create a delicious crust.
Jessica’s Recipe Science
- A flat-cut brisket provides uniform thickness, cooks more evenly in the oven, and slices neatly across the grain for tender pieces.
- Baking the brisket, covered with water in the pan, creates steam that keeps the meat moist while softening the connective tissue.
- Adding mustard glaze before the brown sugar helps it stick. A quick broil caramelizes the sugar and forms a glossy crust.
Featured Comment 90
“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!”—Noreen
Why It Works
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 that 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, as the brisket gets a generous honey mustard glaze that forms a delicious crust.
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Ingredients You’ll Need
- Corned Beef: A brined piece of beef brisket is ideal for baking because it contains a high amount of connective tissue and intramuscular fat, which slowly breaks down into gelatin during gentle oven cooking. This process transforms a tough cut into tender, juicy slices while the curing brine keeps the meat flavorful and moist throughout roasting. I use a flat cut brisket in this recipe, which is leaner and has a more consistent width.
- Mustard: Whole grain mustard adds a mild tang and bursts of texture from the intact mustard seeds. Dijon mustard provides a smooth, sharp acidity that balances the richness of the beef. It also acts as a flavorful binder, helping the sweet glaze cling to the brisket’s surface.
- Honey: Honey adds natural sweetness that balances the salty, savory notes of the cured beef. As it heats, the sugars help the surface glaze caramelize and develop deeper flavor.
- Sugar: Dark brown sugar contains molasses, which adds moisture and a deeper caramel-like flavor. During baking, the sugars melt and promote browning, creating a sticky, flavorful crust on the corned beef.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
The baked corned beef recipe is easy to customize! Try these delicious options:
- Corned Beef Options: Use a larger or smaller corned beef brisket and adjust the cooking time accordingly. A corned beef flat cut works well for even slicing, while a point cut offers more fat and richer flavor, but a stringier texture.
- Mustard Swaps: Substitute coarse-ground mustard, stone-ground mustard, or add ½ teaspoon mustard seeds to Dijon mustard for a similar texture. You can use all Dijon mustard for a smooth texture. Try adding some yellow mustard, spicy brown mustard, or horseradish mustard for a slightly sharper flavor.
- Sweeteners: Try maple syrup or agave nectar to maintain sweetness and help the glaze caramelize. Use light brown sugar, coconut sugar, or granulated sugar mixed with 1 teaspoon molasses for a similar caramel-like sweetness.
How to Make Baked Corned Beef
Step 1: Preheat the Oven
Preheating the oven to 350°F (177°C) ensures that the corned beef starts cooking in a stable, evenly heated environment. This steady heat helps the connective tissue slowly soften, producing a fork-tender texture while retaining moisture.
Step 2: Prepare the Meat
The corned beef does not need to be rinsed. Pat the surface dry with paper towels. Place the brisket fat-side up on a rack set inside a roasting pan, keeping the meat elevated from the bottom. This allows heat to circulate around the roast for more even cooking, while the melting fat slowly bastes the meat, adding flavor and moisture.
Add a small amount of cold water to the pan to prevent burning. This creates a moist environment that softens the connective tissues without being submerged in water.
Step 3: Make the Glaze
Instead of the spice packet, I use a combination of honey, whole-grain mustard, smooth Dijon mustard, and brown sugar, which I add in a thin layer on top of the meat before it bakes. A little bit of whole mustard seeds gives a subtle spicy flavor.
Expert Tip: The corned beef brisket will 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 delivers more flavor when added to a slow cooker corned beef or when cooking on the stovetop in a Dutch oven.
Step 4: Cover the Meat
Sprinkle some brown sugar on top of the corned beef for flavor. Loosely cover the brisket with aluminum foil before baking to trap some steam.
Step 5: Bake
Using an instant-read thermometer, the corned 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) for about 75 minutes. Extend the cooking time for larger cuts and monitor the internal temperature every 10 minutes.
Step 6: Remove and Glaze Again
After the beef is cooked, the remaining honey mustard sauce is added, followed by a generous sprinkling of more brown sugar.
Step 7: Broil
The layer of sugar caramelizes under the broiler’s hot heating element, creating a gorgeous golden-brown crust. It only takes a few minutes, so keep a close eye on the color.
Step 8: Rest, then Slice
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.
Frequently Asked Questions
Corned beef is either brisket or round, and they’re both tougher cuts of beef that benefit significantly 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).
Some manufacturers make the beef more flavorful by allowing a salt solution to penetrate the meat’s cell walls. The salt physically moves with water from outside the membrane into the cell walls over time. This yields a brined, flavorful corned beef that retains moisture during cooking.
Cook corned beef in the oven at 350ºF (177ºC) for about 75 minutes for a 2-pound roast. The beef is done when the thickest part reaches 160ºF (71ºC) on an instant-read thermometer and is fork-tender. For larger cuts, extend the cooking time and begin checking the internal temperature every 10 minutes until it reaches the target.
While the corned beef is baking, you can prepare a few tasty side dishes. I suggest serving this year’s feast with homemade mashed potatoes, roasted carrots, sautéed cabbage, or roasted brussels sprouts. To complete your meal, bake a loaf of Irish brown bread. Don’t forget to enjoy with a glass of Guinness or Irish coffee.
Serve This With
If you tried this Baked Corned Beef, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Baked Corned Beef with Honey Mustard Glaze
Ingredients
- 2 pounds corned beef
- 1 tablespoon whole grain mustard
- 5 tablespoons dijon mustard
- 1 tablespoon honey
- ¼ cup dark brown sugar
Instructions
- Preheat the Oven – Set the oven rack to the center position. Preheat to 350°F (177ºC).
- Prepare the Meat – Remove the corned beef from the package, discarding the spice packet. Dry the surface with paper towels. Place the beef fat-side up on a wire rack set on top of a roasting pan. Add about 1 inch of water to prevent the juices from burning while cooking.
- Make the Glaze – Combine whole grain mustard, Dijon, and honey. Then evenly spread 3 tablespoons (about half) of the mixture on top of the corned beef.
- Cover the Meat – Sprinkle 2 tablespoons of brown sugar on top of the glazed meat. Then loosely cover the pan completely with foil.
- Bake – Bake the corned beef until tender, and the internal temperature reaches 160ºF (71ºC), about 75 minutes. Add more time as needed to cook thoroughly.
- Glaze Again – Carefully remove the pan from the oven and transfer the corned beef to a baking sheet lined with foil. Set oven temperature to broil. Glaze the meat again with the remaining mustard mixture, then sprinkle 2 tablespoons of brown sugar over it.
- Broil – Cook until the top of the meat turns golden brown, about 3 to 5 minutes.
- Rest, then Slice – Remove the corned beef from the oven and let it rest for 10 minutes on a cutting board. Slice against the grain and serve immediately.
Notes
- Serving Size: 4 ounces of sliced corned beef
- Roasting Pan Liquid: Check the water level after an hour and add more as needed to keep the juices from burning.
- Mustard Ingredients: 6 tablespoons of pre-mixed whole-grain Dijon mustard can be used in place of the two individual ingredients.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Dave says
Suggestion: Use a digital thermometer with a “leave in probe” and save oven and baking heat lost from opening the door. Each time can add 5-10 minutes more cooking time depending on how fast you are.
Next time, try this: Grab a loaf of Jewish rye, some sauerkraut, Swiss cheese and sour dill slices, mustard or dressing then smoke that raw corned beef into pastrami. Yum. That takes about 8-14 hours at 250 depending on the size of the cut. Internal temp should be 205, then wrap it in foil and a heavy towel then placed into a cooler for two hours. It’s like butter. Makes great Reubens.
Jessica Gavin says
Great idea, Dave! I love using my meat thermometer with the probe for cooking roasts. Wow, a pastrami sandwich the way you suggested sounds incredible!
Penny says
Followed exactly…came out perfect!One question: what does cover loosely the meat and pan? Was a little confused of meaning. Thanks for recipe. Sandwiches today!
Jessica Gavin says
Yay! So happy that you enjoyed the corned beef. Just loosely cover the pan with the meat sitting on top of wire rack with foil.
Nicole says
Made tonight! Wonderful at best 🙂 I substituted the water for a bottle of Guiness, put some baby carrot’s underneath my corned beef and babeeee!! Let me tell you it was awesome! I still used my seasoning packet, sorry I’m ole school, and I also cooked this in my clay cooker in the oven. I added an onion and some fresh garlic as well. Cooked along side with some roasted brussel sprouts with bacon and mashed potatoes!! Happy St. Patty’s Day 2022 EVERYBODY!!
Jessica Gavin says
Wow Nicole! You took the baked corned beef to the next level! I must try the guinness next time. Your feast sounded amazing!
Helen says
Thank you for this recipe! It is in the oven now….I usually do the boiled kind but I think this will be much better. Doing it a little early so I do not have to cook on Thursday (my birthday). And yes I have Irish roots so we will especially enjoy this meal.
Jessica Gavin says
I’m so happy that you’re giving this baked corned beef version a try. Happy birthday!
Catherine says
I keep forgetting to leave a comment for this great recipe. I have made it several times. It always comes out perfect. The whole family loves it. It’s the best way to make corned beef.
Jessica Gavin says
Thank you for your feedback, Catherine! We love making corned beef this way too.
Janae says
I have made this recipe before, it is amazing!!! I have always had corned beef the regular boiled way. But this changed the game ,in a good way 🙂 the savory & sweet compliments. Trust me at first I was like, I don’t know about this… SO glad I tried !!!
Jessica Gavin says
Yay! I’m so happy that you enjoyed cooking the corned beef in the oven.
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.
Jessica Gavin says
Wow, two roasts sound good, with lots of leftovers! So thrilled to hear that you enjoyed the beef and had dessert too. Cheers!
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.
Jessica Gavin says
Wow, sounds like you found a perfect combination of methods for making the corned beef! I’ll have to try it.
Hishinlai' R Peter says
Will definitely try your method. Can’t wait for Thursday. It’ll make the house smell so good! Thank you.
Jessica Gavin says
I can’t wait to hear what you think about the baked corned beef!
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…
Jessica Gavin says
You’re welcome! I can’t wait to hear what you think about the corned beef recipe.
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?
Thanks,
Susan
Jessica Gavin says
For the larger roast, I would check every 15 minutes after the first 75 minutes. As it gets to about 150ºF, check after 10 minutes.
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!
Jessica Gavin says
Whoo-hoo! I’m so thrilled to hear that the corned beef turned out well for you. Thanks for sharing your tips, I’m sure others will find it very helpful.
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.
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.
Jessica Gavin says
Thanks for your feedback! Happy to hear that you enjoyed the recipe.