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.
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!