Baked Dijon-Brown Sugar Corned Beef
I wanted to try a new twist on an old favorite way of baking corned beef. Wanting to keep it really simple, I coated the entire beef with a thick coating of Dijon mustard then added a layer of brown sugar to the top. I baked it in two layers of foil for three hours and it turned out moist, flavorful, and delicious. This baked dijon-brown sugar corned beef was served with an Irish root salad and some Colcannon for a delicious meal that my entire family enjoyed.
How to Make Baked Dijon-Brown Sugar 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 one minute. Drain the water and pat the corned beef dry.
Preheat the oven to 375 degrees. Layer a large piece of tin foil in a baking sheet then place the corned beef fat side up on top of the foil.
Brush a thick coating of Dijon mustard over the entire piece of beef. Place fat side up on a large piece of tin foil. Next, sprinkle the brown sugar on top evenly.
Wrap the corned beef with foil so that space is left in between the top of the corned beef and the tin foil. Wrap in a second piece of foil. Place into the oven and bake for 3 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 extra Dijon mustard on the side if desired. Enjoy!
Equipment
Ingredients
- 3 lb corned beef rinsed & seasoning packet discarded
- ½ cup Dijon mustard
- ¼ cup brown sugar
Instructions
- Preheat the oven to 375 degrees.
- Layer a large piece of tin foil in a baking sheet then place the corned beef fat side up on top of the foil.
- Brush a thick coating of Dijon mustard over the entire piece of beef. Place fat side up on a large piece of tin foil.
- Next, sprinkle the brown sugar on top evenly.
- Wrap the corned beef with foil so that space is left in between the top of the corned beef and the tin foil.
- Wrap in a second piece of foil. Place into the oven and bake for 3 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 extra Dijon mustard on the side if desired. Enjoy!
It looks fingerlickingly delicious!
This looks wonderful! Corned beef has tons of flavor, and this is a neat way to prepare it — a bit different. Thanks!
Love this idea. I have been thinking about making corned beef in a different way for the 17th. So I will give this a try. Looks fabulous.
Looks really good Pam – I don’t think I’ve ever cooked brisket other than in a smoker, but I need to try sometime.
This is so good. Everyone who has tried it really likes it. I’ve shared this recipe.
I agree, good recipe. Did this for a friend in Feb. I did the water bath two times to release more salt then baked at 350. On again for this St. P. day. Yummmy!
I made this according to the directions with the correct oven temperature. At 3 hours I took the corned beef out of the oven and it dropped like a brick on the counter top. The entire bottom was extremely burnt and inedible. I was able to salvage some of the meat by shredding it off the burnt part, but probably only about 1/3 of the entire piece. I’ll go back to my slow cooker recipe where it comes out so tender and tasty too! I was excited to try this recipe with the mustard and brown sugar, but certainly was disappointed with the results.
I screw up in life as well but tend too admit it! Amazing recipe A tradition now!!
Cg,
I’m so glad this recipe has become a tradition in your family! Thank you for taking the time to let me know.
-Pam
Made this last night and added 1 tablespoon of chile powder and 1/4 teaspoon of cayenne. Laid whole peeled carrots in with the meat. It was excellent and the carrots were the best part. If you haven’t made it yet add a ton of carrots. I only put four and I am kicking myself.
This is the best recipe I have ever tried for a corned beef, the sweet off sets the salty . Also one of the best things about cooking corned beef is the leftovers and with this recipe makes that experience delicious and delightful! My new go to recipe for cooking corned beef!
Wondering if I could use this recipe as specified but cook in slow cooker on high instead oven ?
Pam,
I’m sure it would work fine and turn out tender but you won’t achieve the crust on top. Let me know how it turns out.
-Pam
Made this last night and my husband was raving about it. It came out tender with a nice kick from the mustard and not too sweet.
Kathie,
Thanks for letting me know. I’m so glad you both liked it!
-Pam
Delicious! Super easy to make and it was very delicious.
Florence,
I’m so glad you liked it! Thanks for letting me know.
-Pam
This is the only recipe I use now. Moist and tender as butter. I did cook mine at 325 degrees instead of 375 which is pretty hot to do something for 3 hrs. Succulent dinner, set it and forget it too! Win win.
Nell,
I’m so glad you like the recipe. Thanks for letting me know.
-Pam
I am making this for the 4th time tonight. We love it, so much flavor, I did use ground grey poupon mustard last time and it gave it and extra kick. Loved it. Thank you for the receipt Pam
Michelle,
Yay!!! I’m so glad you love it. I’ll have to try it with grey poupon mustard. Thanks for letting me know.
-Pam
I made this recipe and used monk fruit in the mustard and a tbsp of blackstrap molasses. My uncle us a diabetic. I spread this glaze on the brisket and cooked as advised. Sooo goood.
Kimberly,
Your changes sound delicious!
-Pam
My name is chris a chief at the retreat in Beaufort s.c . it saint Patrick day 2 morrow and i honestly dont like corn beef. And i have 2 do a saint Patrick’s day meal. P.s did i say i am African American. I have a back ground in bbq. So i understand the protein. Did not know what 2 do and i came across your recipe and am preparing this 2morrow wish me luck no turning back. 45 residents to feed oh bye the way did i forget to say its a assistance living. Pray for me. I will let you know how my career goes lol. Nope my job is like comedy cheers or straight up egg on your face. Ive. Used this similar recipe but with pork loin. It’s called maple mustard pork loin. Just the pickling in corn beef not sure of wish me luck. Ill let you know how it turns out with picture
This is a family fave now! My mom talks about it all year. I have tried a few different kinds of dijan, but have found that the smooth store brand is the best! I do a bit less on the brown sugar as well. But so good! I love this recipe! Thank you so much for posting it!
Debra,
I’m so happy to hear this. Thanks for taking the time to let me know. Happy St. Patrick’s Day!
-Pam
I had a corned beef dish years ago that used brown sugar and was oven baked so I’m trying it out. I’ve de used to cook it longer and slower. I always cook a brisket for five or six hours at a lower temp so I’m going to try 250. I’ll keep you posted. Wish I had added the carrots like someone suggested but too late!
I did this yesterday. It was delicious. I added whole carrots as I saw one reviewer suggest. I put the carrots in at the halfway point but would recommend even less time because they were too soft for my liking. Corned beef was perfect. Thank you for this recipe!
Jeannine,
Thanks for taking the time to let me know. I’m so glad you enjoyed the corned beef. Adding the carrots is a great idea!
-Pam
Made this last night, total winner!!! I added carrots and potatoes about two thirds of the way through. The juice from the beef marinated the veggies and it was delish!!!
LInda,
I’m so glad you enjoyed the recipe. Adding carrots and potatoes is a terrific idea! Thanks for taking the time to let me know.
-Pam
I made this with a 10-lb brisket my husband received from a customer and it was amazing! He brought another one home and I can’t remember how long I cooked it. Help!
Kelly,
I have never baked a 10-lb brisket before so I’m not exactly sure how long you should cook it, but I assume it would take at least 4-5 hours. I’m sorry I’m not much help but I’ve never cooked that much meat before! Please let me know how it turns out.
-Pam
Love this method. I was taught by two different Irish friends to bake instead of boil and I think both had this glaze.
Barb,
I love baking it so much more than boiling too! So glad you enjoyed the recipe. Thank you for taking the time to let me know.
-Pam
Trying this tonight, adding carrots, wishing me luck, but I’m confident from reply’s that my husband and our fledgling will love it.
Turned out amazing. I will always cook it this way. Delicious
Pamela,
I’m so glad you enjoyed this recipe. Thank you for letting me know.
-Pam
I’ve done this recipe a number of times. Originally, the first recipe I found for this had you boil the brisket and then dump the water, to remove the salt. Another year, I just rinsed it, but it was so salty when finished. I much prefer the boil first method, turns out just perfect.
Kelly,
I’m so glad you have made this recipe so many times. Thanks for taking the time to let me know.
-Pam
I’ve made this recipe many times. It always turns out great. I rinse and dry it first.
Prettygoodishcook,
I’m so glad you enjoy this recipe! Thanks for taking the time to let me know.
-Pam
I am making this for Shabbos. I am wondering if I could use a foil pan and cover it rather than wrapping in foil?
Jeannette,
I’ve never tried it like that but I think it should work just fine. Please let me know how it turns out.
-Pam
It worked perfectly. I added potatoes, onion and carrots in the foil pan and covered in two layers of tin foil.
Jeannette,
I’m so glad! Thanks for taking the time to let me know.
-Pam