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Baked Corned Beef encrusted in Dijon Mustard and Brown Sugar

Corned beef is typically boiled, but why not trying baking this delicious cut of meat? Encrusted in Dijon mustard and brown sugar, this corned beef is slowly baked. We found this to be a delicious and unique taste. This was good both hot and cold, sliced for sandwiches, and finally the leftover meat made it into potato salad.

baked corned beef on a plate

Baked Corned Beef

Corned Beef with

  • Author:
  • Recipe Type: Main Dish
  • Prep time:10 minutes
  • Cook time:2 hours
  • Serves: 8
Corned Beef with

Dijon mustard and brown sugar add a nice touch to your corned beef.

Ingredients

  • 1 (5-pound) piece corned beef
  • 1/2 to 1 cup Dijon mustard
  • 1/2 cup brown sugar

Instructions

Preheat the oven to 375 degrees F. Open the packaged corned beef and rinse well. Discard the spice packet. Place the corned beef flat side up on a large piece of foil (you will be wrapping the corned beef with the foil). Spread the mustard over the corned beef and sprinkle with the brown sugar. Wrap the brisket tightly with the foil. Place the wrapped brisket in a baking pan and place in the oven. Cook for about 2 1/2 hours. Open the top of the foil to expose the brisket and turn the oven to broil. Broil long enough for the mustard crust to brown.

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  • gratefulmama

    This is crazy that your website has this recipe! This is how my grandmother always made corned beef for st paddy’s day!

    • Stephanie Manley

      Well I hope you enjoyed your corned beef today.

  • Vickie

    I made this last year, was good, and a nice change. I’m going to make it again today.

    • Stephanie Manley

      I am happy to hear you liked the recipe so well you decided to come back ;)

  • http://www.facebook.com/marlenetaylor Marlene Taylor

    I have always baked mine having only tried boiling it a couple of years ago. I started by parboiling for half an hour, then finished, covered, baking. Which gave me a wonderful stock to cook the veggies in. Another year I did the whole boil way, and while it was strange to me, it’s what most people are used to. I like to bake it the whole way since you can string it apart once cooled, like pulled pork. Amazing rubens, sliders, and hash. I think I’m going to go back to baking it again this year. I’ll just use the runoff of fat to saute the veggies.

    • http://www.copykat.com Stephanie

      Marlene, you have a brilliant idea about using the runoff fat to saute the veggies. Next time I am doing this.

    • Stephanie Manley

      I love what you do wit the run off liquid! I want to try that next time I cook one of these.

  • Janet

    Really good if you also take whole cloves and push it into the meat before basting with brown sugar.

    • http://www.copykat.com Stephanie

      Thank you for that great suggestion! I look forward to giving that a try the next time I make corned beef.

  • bisset

    I’m gonna try it, but do i put the mustard an brown s on 2 the begining?

    • http://www.copykat.com Stephanie

      You put the mustard and brown sugar on at the beginning.

  • C-line

    Goodness gracious…… wrap in foil add flavors you want , cook @300 1 hour per pound. let stand for 1/2 hour before slicing

    Great Suggestion! ~Stephanie

  • Amy

    I’ve made this dish many times and it’s delicious and tender every time.
    I do 375-400 degrees for 3-3.5 hours. Make sure the fat side is up, and I don’t just sprinkle with brown sugar, but really coat it. Plus I do 2 layers of foil, to keep the juices in.

  • Elsie

    I have never boiled a piece of corned beef. I’ve always had the firm belief that anything boiled in a huge pot of water destroys the nutrients in the food. So, my corned beef always gets baked in foil very similar to Dianne’s method, Yes, I’ve ended up with some tough meat, but that is because it started out that way when I bought it, not in the way it was cooked. In fact, I have one in the fridge already wrapped to be baked tomorrow.

    • DanO

      No Elsie…low and slow, LOW & SLOOOOW

  • Pat Davis

    I am so much a fan of this site, every thing I have tried has come out so perfect.
    This baked corned beef came out so tender and so tasty even before I added the mustard and brown sugar which I did at the end of the cooking time. I was concerned about it being tough and dry but the liquids that came off of it I put in a sauce pan and cooked my cabbage and new potatoes in. I will never go back to the boiling again, it tasted just like in the restaurant. I always squeeze my corn beef first to see how firm it is if it is mushy I put it back. I then take it and wash it and I also use a veggie brush to give it a good scrub to get all the gelled blood off.

  • Dianne

    This is basically how I cook my corn beef. I wrap securely in tin foil and put in a roaster or onto a pan and cook at 325 for 3 hours. After that if desired you can cut the tin foil back and use brown sugar and mustard to glaze it. I have never had any trouble with those directions and roast always comes out juicy and tender.

  • sheri

    oops
    I didn’t scroll down far enough to see Tom’s reply
    sheeeesh
    I have thirty more minutes left …
    and hmmm
    this is our dinner.. tonight..
    will let you know if it worked or ot…

    dang dang,,

  • Tom

    Just tried making this dish and it was a colossal fail. I followed the directions exactly, the corned beef came out very rubbery and inedible. You might want to check your instructions if a setting or something is missing. Was I supposed to raise the temperature up after the preheat? I’m pretty disappointed because this sounded like a really good idea and something different to try.

    • http://www.copykat.com admin

      You there are a couple of things that could have happened here, the corned beef was simply tough, or it may not have been cooked long enough. Here were some guidelines that I got from the USDA.gov for the cooking times on a corned beef.