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.

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!

 

Print
Print
Save
Save

Baked Honey-Mustard Corned Beef

Yield: 6

Prep Time: 5 minutes

Cook Time: 2 hours

Total Time: 2 hours and 5 minutes

Ingredients:

3 lb corned beef
1/4 cup of honey
1/4 cup of whole grain mustard
2 tbsp light brown sugar

Directions:

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!

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Family Spice

 

  Pin It

38 Responses to “Baked Honey-Mustard Corned Beef”

  1. 1

    jackie @ marin mama cooks — March 13, 2012 @ 8:30 pm

    Hi Pam! I haven’t had corn beef in ages. It looks so good though especially with the crispy topping.

    [Reply]

  2. 2

    Chung-Ah | Damn Delicious — March 13, 2012 @ 10:48 pm

    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 :)

    [Reply]

  3. 3

    Diane — March 14, 2012 @ 1:32 am

    I just love corned beef, I must find out what it is called in France as this resipe look wonderful. Keep well, Diane

    [Reply]

  4. 4

    Lia — March 14, 2012 @ 3:28 am

    Hi Pam.
    Never tried corned beef but your suggestion just made me want to try it!!
    Thanks for sharing.
    Cheers,
    Lia.

    [Reply]

  5. 5

    Jenn's Food Journey — March 14, 2012 @ 5:32 am

    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.

    [Reply]

  6. 6

    Carol @ Always Thyme to Cook — March 14, 2012 @ 8:54 am

    Looks delicious. I did a honey mustard glaze, too! So perfect with corned beef!

    [Reply]

  7. 7

    Kim in MD — March 14, 2012 @ 9:24 am

    I have never made corned beef, but your recipe makes me want to try it a.s.a.p.! :-)

    [Reply]

  8. 8

    Marjie — March 14, 2012 @ 9:51 am

    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.

    [Reply]

  9. 9

    Mikaela Cowles — March 14, 2012 @ 10:49 am

    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!

    [Reply]

  10. 10

    Blond Duck — March 14, 2012 @ 12:40 pm

    So curious….never made my own!

    [Reply]

  11. 11

    Natalie @Will Jog For Food — March 14, 2012 @ 3:53 pm

    I love corned beef! Yours looks delish!

    [Reply]

  12. 12

    Joanne — March 14, 2012 @ 5:31 pm

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

    [Reply]

  13. 13

    Words Of Deliciousness — March 14, 2012 @ 7:39 pm

    This looks amazing. I have never made corned beef.

    [Reply]

  14. 14

    vanillasugarblog — March 15, 2012 @ 5:59 pm

    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

    [Reply]

  15. 15

    Mary — March 16, 2012 @ 7:28 am

    This looks AMAZING, Pam. I wasn’t planning to do corned beef this year, but now I want to go pick one up!

    [Reply]

  16. 16

    Chris — March 16, 2012 @ 4:57 pm

    Now that just makes me crave pastrami. I can’t just stop at corned beef, I have to smoke it too to make pastrami.

    [Reply]

  17. 17

    Carol — March 17, 2012 @ 9:54 am

    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.

    [Reply]

    • Carol replied: — March 19th, 2012 @ 5:09 am

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

      [Reply]

  18. 18

    Megan — March 17, 2012 @ 7:55 pm

    Just made this for dinner and it was to die for delicious! My 4 year old and 1 year old love it too.

    [Reply]

  19. 19

    The UDG — March 18, 2012 @ 7:37 pm

    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….

    [Reply]

  20. 20

    Jeffrey — January 1, 2013 @ 12:16 pm

    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!

    [Reply]

  21. 21

    What’s Cookin On St Patty’s Day? — March 15, 2013 @ 8:58 am

    [...] Baked Honey Mustard Corned Beef by For The Love of Cooking [...]

  22. 22

    Michelle — March 17, 2013 @ 9:34 am

    Hi!

    Do I not use the spice packet that came with the beef? I am so excited to try this!

    [Reply]

    • Pam replied: — March 17th, 2013 @ 1:28 pm

      Michelle,

      No, you don’t use the seasoning. I hope you enjoy it as much as my family did.

      Pam

      [Reply]

      • Michelle replied: — March 17th, 2013 @ 1:48 pm

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

  23. 23

    Jennifer DeLoriea — March 17, 2013 @ 11:48 am

    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!

    [Reply]

  24. 24

    Yaz — March 17, 2013 @ 1:42 pm

    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.

    [Reply]

  25. 25

    Stephanie — March 17, 2013 @ 7:01 pm

    Made this for dinner tonight. It was amazing. The honey Mustard sauce is so good.

    [Reply]

  26. 26

    Priscilla Altee Roland — March 18, 2013 @ 3:41 pm

    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.

    [Reply]

  27. 27

    Happy St. Patrick’s Day! | My Best Cookbook — March 19, 2013 @ 1:33 am

    [...] Baked Honey-Mustard Corned Beef [...]

  28. 28

    Lisa — August 16, 2013 @ 1:27 pm

    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!

    [Reply]

  29. 29

    peter — September 12, 2013 @ 3:01 am

    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

    [Reply]

  30. 30

    Baked Honey Mustard Corned Beef | Orange County — March 12, 2014 @ 1:06 pm

    [...] Recipe via For the Love of Cooking! [...]

  31. 31

    Baked Honey Mustard Corned Beef | 101 Things To Do San Diego — March 12, 2014 @ 1:09 pm

    [...] Recipe via For the Love of Cooking! [...]

  32. 32

    Jovina Coughlin — March 14, 2014 @ 4:27 pm

    I definitely am going to try this method for my corned beef on Monday.

    [Reply]

  33. 33

    Christina — March 16, 2014 @ 4:59 pm

    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!

    [Reply]

  34. 34

    Debbie — March 17, 2014 @ 3:04 pm

    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.

    [Reply]

  35. 35

    Rossi — March 18, 2014 @ 7:49 am

    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!

    [Reply]

Leave a Comment