Baked Corned Beef is delicious in this recipe.
Corned beef is typically boiled, but why not trying baking this delicious cut of meat. Encrusted in dijion mustard and brown sugar, this corned beef was slow baked in the oven. We found this to be a delicious and unique taste. This was good both hot and then sliced cold on a few sandwiches, and then finally the left over meat made it into potato salad.
1 corned beef (5 lbs)
1/2 to 1 C. dijion mustard
1/2 C. brown sugar
Preheat oven to 275 degrees. Open packaged corned beef and rinse well. Discard spice packet. Place the corned beef flat side up on top of foil (you will be wrapping the corned beef with the foil.) Spread mustard onto the corned beef, then sprinkle with brown sugar. Wrap the brisket tight with foil. Place the wrapped brisket in a baking dish, and place in the oven. Cook for approximately 2 and 1/2 hours, unwrap the top of the brisket, and turn the oven onto broil, and broil long enough for the mustard crust to brown.
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 
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.
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.
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,,
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.