Baked Honey-Mustard Corned Beef

Baked Honey-Mustard Corned Beef

I have always boiled my corned beef for St. Patrick’s Day and I’ve loved it but sometimes it’s good to try new things.  We celebrated St. Paddy’s day a little early this year and I decided to try baking the corned beef instead of boiling it. I found a great recipe on the website Family Spice that I adapted a bit and it turned out beautifully!  The corned beef was tender and juicy and I loved the honey-mustard crust on top.  My whole house smelled amazing while it baked and we all loved it… my son even had seconds.  If you are making corned beef for St. Patrick’s Day this year, give this recipe a try – you won’t be disappointed.

Baked Honey-Mustard Corned Beef

How to Make a Baked Honey-Mustard Corned Beef

I learned from various websites that corned beef can be very salty, especially when baked. To remedy this, simply place the corned beef in a large pot of water and boil over high heat for a minute.  Drain the water and pat the corned beef dry.

Preheat the oven to 350 degrees. Layer a large piece of tin foil in a baking pan then place the corned beef fat side up on top of the foil.

Combine the mustard and honey together and mix until well combined.  Pour 1/4 of the sauce into a serving dish and set aside for dipping.  Spread the remaining honey mustard mixture evenly over the corned beef.  Next, sprinkle the brown sugar on top evenly.

Baked Honey-Mustard Corned Beef

Wrap the corned beef with foil so that space is left in between the corned beef and the tin foil.  Place into the oven and bake for 2 hours.

Open the foil and broil the corned beef for 2-3 minutes, until the top is bubbly and lightly browned.  Watch carefully so it doesn’t burn.  Let the corned beef rest for at least 10 minutes before slicing across the grain of the meat.  Serve with the reserved honey mustard sauce.  Enjoy!

Baked Honey-Mustard Corned Beef

 

Baked Honey-Mustard Corned Beef

Baked Honey-Mustard Corned Beef

Prep Time: 5 minutes
Cook Time: 2 hours
Servings: 6

Ingredients

  • 3 lb corned beef **Discard the seasoning packet
  • ¼ cup of honey
  • ¼ cup of whole-grain mustard
  • 2 tbsp light brown sugar

Instructions

  • I learned from various websites that corned beef can be very salty, especially when baked. To remedy this, simply place the corned beef in a large pot of water and boil over high heat for a minute. Drain the water and pat the corned beef dry.
  • Preheat the oven to 350 degrees. Layer a large piece of tin foil in a baking pan then place the corned beef fat side up on top of the foil.
  • Combine the mustard and honey together and mix until well combined. Pour 1/4 of the sauce into a serving dish and set aside for dipping. Spread the remaining honey mustard mixture evenly over the corned beef. Next, sprinkle the brown sugar on top evenly.
  • Wrap the corned beef with foil so that space is left in between the corned beef and the tin foil. Place into the oven and bake for 2 hours.
  • Open the foil and broil the corned beef for 2-3 minutes, until the top is bubbly and lightly browned. Watch carefully so it doesn't burn. Let the corned beef rest for at least 10 minutes before slicing across the grain of the meat. Serve with the reserved honey mustard sauce. Enjoy!
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53 Comments

    1. Do you use the seasoning packet that is included with the beef when cooking as well as your sauce?

  1. Wow Pam, this cut of meat looks gorgeous! I’m loving the charred surface on top. Ahhh.

    Btw, did you get cured corned beef or uncured? I’m seeing both kinds at Trader Joe’s and I’m not sure which to get.

    Thanks Pam! And well done with the corned beef 🙂

  2. Wow, Pam, that looks amazing! I love corned beef but have never actually made it myself…. now I want to try it!! And I love the tip on boiling the salt out of it…. something a lot of people don’t know about.

  3. I love corned beef any way I can get it. Scranton held its St. Paddy’s Day parade last Saturday; it’s a huge parade, especially for a tiny city! It’s always the Saturday before the actual day, so I never forget to celebrate.

  4. What a great idea to boil it just slightly to reduce the salt. My dad loves corn beef, but doesn’t eat it anymore because he can’t have that much sodium. Definitely worth a try. Thanks!

  5. I’ve actually never had corned beef (and possibly now never will) but I’m imagining the honey mustard with all that saltiness…yum.

  6. i have no idea how i’m doing mine.
    every year i do the same thing, the hoisin glaze.
    but this year i want more sugary-mustard. so maybe this one? with some extra ketchup in the glaze too or the kraut

  7. I’ve never really been tempted to try corned beef until I saw this recipe! Just came home w/my corned beef – I’ll let you know how it turns out.

    1. This recipe is as good as it looks. I’ll never make corned beef any other way again. thanks!

  8. That looks so good. I love that brand of mustard (I use it in our sloppy joes sometimes). I wonder if I could adapt this for a pork roast….

  9. Just made it according to the recipe and it was fantastic! I took the advice and boiled for a minute before cooking as well. Thank you!

    1. Thank you! Just took it put of the oven and it looks and smells amazing in here!!!!

  10. There are not enough words to say how much my family LOVES this recipe! We would never go back to the pot of water again. We’ve made this multiple times and have not felt the need to perform the boiling step at all. I’ve talked about how great it is and I know that quite a few of my work friends will be having this today for St. Patrick’s Day. So easy & so delicious!

  11. I’m making my corned beef right now according the directions. I added my spice pack to the water while awaiting the 1 minute boil. I used spicy brown mustard and tupelo honey because it is what I have on hand. I’m excited to see and taste the final product. Thank you for this recipe because I hate “boiled” corned beef.

  12. Cooked mine sealed in foil with veggies and spices that came with my corned beef. Now I have it out and baking with your sauce. I hope my husband likes. I don’t eat meat.

  13. Wow! This looks wonderful. I’m so sick of boiled dinner all the freaking time with corned beef, and this is a great change. I can’t wait to see how it turns out, thanks!

  14. thanks very much – always cooked our corned beef in our Dream Pot and it was beautiful but roasted is just so different and your recipe is fantastic.

    kind regards

  15. I’m first generation Irish- had a made loads of corned beef – made this today and it was a HUGE hit! Thank you for the recipe – this is a keeper!

  16. Thanks for this recipe, Pam. I’m making it tonight for our St. Patricks day dinner along with your recipe for Colcannon. Yum, can’t wait till it’s done.

  17. I made this last night but I had already started cooking my corn beef in a roasting pan with water covered with foil. I read that roasting keeps the flavor and makes it more tender than boiling . So after 3 hrs of roasting I completed it with the honey mustard/ brown sugar and cooked another 30min. It was amazing! I have been cooking every St. Patricks day for the past at least 10 years. I have always boiled for hours and then just put brown sugar on top and cooked a while in the oven. Its good but not as good as the honey mustard. Thanks for sharing!

  18. I just have to tell you I HATED corned beef and cabbage dinners….to eat them, to prepare them, to even think about them….but being a good Irish Wife I always want to make this for my Hubby. OMGee…..best recipe EVER! This is the 3rd year I am making your recipe and I LOVE it! Thank you so much! I always link up your page this time of year on Face Book, my friends are loving it too! THANK YOU, THANK YOU, THANK YOU!!! It is so YUMMY!!!

  19. I have made something similar to this for the past few years. My dh doesn’t do boiled corned beef or anything that tastes like it. Solution: boil without seasoning pack for 2 hours. remove pat dry. coat with mustard, then take brown sugar with a hint of cloves added to it and pat all around top of corned beef. bake at 350 til top is bubbly golden brown. I like the addition of honey I know he would love that too as its sweet and will mask more of the corned beef flavor. I love it boiled, baked.. love it. so a new recipe to try this week. thanks!

  20. I’d thank Pam for this, but reading all the blogs, I’d have to say that she is AWOL. It was really good though. Will share this with people at work and church.

  21. I made this tonight and it was so tender and delicious! I wish I had used a larger corned beef as we had no leftovers! I used a 2.5 pound for my family of 3 and it was perfect. So glad I tried, was so easy, didn’t change a thing.

  22. I usually use the same however cook mine low and slow and baste it with a lille beer the last half hour. Then kick up the heat and unfoil the last 10 minutes.

  23. I made this yesterday, was AMAZING. I’ll never make it the old way (boil) again. I used regular mustard because I didn’t have whole grain. Was very moist. Thank you!

  24. I tried this recipe last Saturday night for St. Patrick’s Day. The seasoning is awesome, the problem came in the baking time. When I pulled this out of the oven, following all directions to the letter, it was not done. We ate it with steak knives. I had my doubts about the 2 hr. bake time and I should have gone with my instincts and cooked it twice as long….or baked a ham along with it for backup. I will definitely use this recipe again for corned beef brisket, but I’ll always plan for at least 4 hours to bake.

    1. Thanks for thay comment. I too was thinking it would need more than 2 hours. I am cooking a late corn beef. I love the idea of boiling some of the salt out. I know this is going to be good.

  25. Thank you for this recipe and the boiling idea. I baked it last year but it was way to salty. I’m boiling it now for an hour. Can’t wait

  26. Omg.. just delicious.. followed directions except added carrots,potatoes and onions after 2 hours then cooked 1.5 more hours. 3.5 lb roast. I did boil the roast in water and seasoning for 30 or 40 mins before starting the convection roasting time. I took the kid off the last 15 mins.
    This was a perfect corned beef. Just perfect. Thank yu