Baked Corned Beef with Honey Mustard Glaze
Yield: 8 servings
Calories: 279kcal
I love making baked corned beef for St. Patrick's Day because the gentle oven heat makes it incredibly tender, juicy, and packed with savory flavor in every slice.
Ingredients
- 2 pounds (908 g) corned beef
- 1 tablespoon (15 ml) whole grain mustard
- 5 tablespoons (75 ml) dijon mustard
- 1 tablespoon (15 ml) honey
- ¼ cup (50 g) 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. Evenly spread 3 tablespoons (about half) of the mixture over the meat.
- Cover the Meat - Sprinkle 2 tablespoons of brown sugar over the top. 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.
- Remove and Glaze - 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 with the remaining mustard mixture, then sprinkle with 2 tablespoons of brown sugar.
- Broil - Cook until the top of the meat turns golden brown, about 3 to 5 minutes.
- Rest, then Slice - Remove beef from the oven and allow it to 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
Calories: 279kcal | Carbohydrates: 8g | Protein: 31g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 101mg | Sodium: 1123mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 8g | Iron: 3.2mg
Recipe Link