Oven Baked Corned Beef with Mustard Glaze
Even Better than Your Deli
This Oven Baked Corned Beef with Mustard Glaze is my favorite way to make corned beef.
Obviously I know that the boiled method is the most popular method, but I prefer the corned beef to have some texture to it.
Sorry if I offended any boilers out there! How about we have a big party and you make it your way and I’ll make it mine and then we can see what everyone likes better?
No matter who wins, we’ll a have a great time and get to eat a bunch of corned beef!
Anyway, I started doing it this way after Mr. Tipsy’s Mom showed me her oven baking method years ago. Oven Baked Corned Beef with Mustard Glaze has very simple ingredients that combine well with the saltiness of the beef.
The full, printable recipe is below. Beyond the recipe card are more pictures with additional tips and tricks you won’t want to miss.
Full, Printable Recipe
Oven Baked Corned Beef with Mustard Glaze
A tender and juicy baked corned beef with a sticky mustard glaze has always been my preference on Saint Patrick's Day over the traditional boiled method. This method yields a perfectly cooked corned beef that is perfect for slicing thin for sandwiches or eating as part of a traditional corned beef dinner.
Ingredients
- 3 lb Flat Cut Corned Beef (this method will also work for point cut) *I use the point cut cause it has more fat and I like the way it renders down in the oven. The flat cut is leaner and tends to be more dry when it is done. This is a matter of preference.
- Approximately 1 tablespoon each of yellow mustard, dijon mustard, and a grainy mustard.
- 1 tablespoon of brown sugar
- 1/2 teaspoon of sweet paprika
- black pepper to taste
- 1 teaspoon of onion powder
Instructions
- Remove corned beef brisket from the package, save the seasoning packet.
- Rinse the corned beef really well under cold running water and rinse off all the excess gel like fluids.
- Pat the corned beef with paper towels until it is dry.
- In a baking dish with higher sides (meaning do not use a cookie sheet cause this will create liquid as it bakes) add a few sheets of foil and place the corned beef in the foil. Place the corned beef with the fatty side up.
- In a bowl mix the mustards, brown sugar, onion powder, black pepper, paprika. There are measurements included but I usually eyeball this and season to my preference. Reserve a few tablespoons on the side. Use the rest for the next step.
- Spread the mustard all over the top and the sides of the corned beef brisket.
- Wrap the pan the brisket is in foil so that it is tightly sealed, make sure no foil is resting on top of the brisket. Heat your oven to 350 degrees and place the corned beef in the oven. Bake one hour per pound.
- Leave the corned beef to bake low and slow. A meat thermometer can be used for this recipe but sometimes you will get a very high reading and it may still need more time in the oven. The technical done temp of corned beef is about 145 degrees but that is a resting temp, so taking the temp while it is IN the oven, may result in a super high temp reading. **Depending on the shape and size of your corned beef, it may temp way higher quicker when using a thermometer. If you take the temp and it is high, but not near the hour per pound finish time, I would still leave it in the oven for the allotted time, unless it is a very thin oblong piece. This is why I choose to go for one hour per pound instead of relying on the thermometer at all times. The one hour per pound has never steered me wrong unless it was a very flat, thin, oblong shaped flat cut. Most corned beef briskets are not HUGE cuts of meat so you don't usually have to worry about it being cooked in the center. Think of it like a chuck roast, it is more about being tender then cooked to a perfect done temperature. The corned beef the longer it is cooked, usually is more tender.
- When the corned beef has baked for the allotted time for size, carefully open the foil, spread the rest of the mustard mix that you reserved on the top. Sprinkle the seasoning packet that came with the beef over the top as well. Turn up the oven to 375 degrees and bake for 15 more minutes. I prefer a caramelized crust on the beef, so I broil it for a few minutes at the end. If you do this, keep a close eye so it doesn't burn.
- Remove the corned beef from the oven, loosely cover with foil and let rest for 15 to 20 minutes before slicing. Slice the beef to your desired thickness and be sure to slice against the grain.
Irish Skillet Potatoes
Irish Skillet Potatoes are perfect for serving alongside the corned beef. You can find the the recipe by clicking on the link in the previous sentence.
You can make this glazed corned beef as well as the potatoes and my Corned Beef and Cabbage and you’ll have a St. Patrick’s Day feast everyone will love!
Point Cut Versus Flat Cut
People often ask me the difference between a flat cut and point cut corned beef.
The point cut has more fat which, to me, makes a better flavor and more tender cut.
It is also usually cheaper.
I DO think the point cut is harder for newbies to figure out how to slice, but you can YOU TUBE that!
The flat cut has less fat which does make for a better looking presentation. For more details, you can read about the differences on The Real Advice Gal’s Page.
1 Comments
Linda Holzer
March 17, 2024 at 6:12 pm
Wow! I used a point cut corned beef, and your recipe. So delicious! Thank you, we’ve never enjoyed corned beef for dinner more. Every bite was so flavorful. The mustard glaze is just fabulous!