Oven Baked Corned Beef with Mustard Glaze
Oven Baked Corned Beef with Mustard Glaze
This oven baked corned beef is my favorite way to make corned beef. Obviously I know that the boiled method is the most popular method. Consequently, I prefer the corned beef to have some texture to it. I started doing it this way after Mr. Tipsy’s Mom showed me years ago her oven baked method. 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 some additional tips and tricks for those who may need a little more guidance.
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)
- 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. Be sure there is enough foil to wrap the whole corned beef tightly without the foil touch the top of the beef. 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 brisket in foil so that it is tightly sealed. 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. I check the corned beef halfway through cooking with a meat thermometer. Sometimes if you get a thinner piece they do cook quicker. The done temperature of the corned beef in the oven is about 135 degrees and then it will continue to cook ten degrees when it rests outside the oven. A meat thermometer is key for this recipe.
- 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 along corned beef. The recipe can be found by CLICKING HERE. Additionally, for Saint Patrick’s Day is my other Corned Beef and Cabbage Recipe that is also oven roasted.
Point Cut Versus Flat Cut
People often ask me the difference between 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 is 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.