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.
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Baked Corned Beef encrusted in Dijon Mustard and Brown Sugar
June 6, 2009 20 Comments