Baked Corned Beef Brisket Mustard Brown Sugar

May 26, 2022 Post a Comment

Flavorful five-ingredient honey mustard broiled corned beef recipe for St. Patrick'southward Twenty-four hour period! A sugariness tangy glaze is brushed on top and sprinkled with chocolate-brown sugar so the brisket is baked in the oven to create a gorgeous crust.

Interested in other means to brand corned beef? Effort my Instant-Pot or Slow Cooker methods.

Baked corned beef with honey mustard glaze

When jubilant St. Patrick'due south 24-hour interval, almost traditional recipes call for boiling corned beef and cabbage in a big pot. The problem with that method is it tin can yield tough, overcooked pieces if non carefully monitored. I invite you to switch things upwards and give this baked version a try, you won't regret it!

If you oasis't tried baking corned beef you'll be pleasantly surprised past the ease of grooming, minimal ingredients, and the fact that the meat is actually flavorful. The best function is correct before serving, the brisket gets a generous dearest mustard coat that forms into a delicious crust.

Corn beef brisket on a cutting board with mustard crust

What is Corned Beef?

Corned beef is either brisket or round, and they're both tougher cuts of meat that benefit profoundly from slow, moist-rut cooking. The beef is cured in a brine for several days in a solution of salt, carbohydrate, pickling spices, and curing salt, like tinted cure mix, Insta-Cure #1, or Prague Powder 1 (a mixture of salt, sodium nitrite, and pink coloring).

Osmosis is the process that occurs during wet curing to equalize the concentration of the salt solution from the outside to the inside of the meat'southward jail cell walls, which makes them more flavorful later on the curing process. The table salt physically moves with water from the outside of the membrane to the inside prison cell walls over fourth dimension. This yields the characteristic brined and flavorful corned beef flavor that you love.

Knife slicing pieces of meat on a cutting board

Preparing the meat

The beef does not need to be rinsed, simply pat dry the surface with paper towels. Identify on a rack set on acme of a roasting pan so that information technology's elevated from the bottom. This allows the rut to circulate effectually and helps the roast cook evenly.

Add a small amount of cold water to the pan to preclude burning. This likewise creates a moist environment that softens the connective tissues without being submerged in water. Loosely embrace the brisket with aluminum foil earlier baking, this traps some of the steam. Make sure that the meat is fat-side up so that it flavors baste the beefiness as it cooks, but like a roasted chicken.

Flavor with these four ingredients

The brisket should already be cured, making it quite salty. So I don't recommend adding extra salt and pepper, or the spice packet that comes with it when blistering. The seasoning packet tends to deliver more flavor when added to a slow cooker or humid liquid.

Instead, a combination of dearest, whole grain mustard, and polish dijon mustard is added in a thin layer on top of the meat, plus brown sugar before information technology bakes. A little fleck of whole mustard seeds gives a subtle outburst of spicy season.

Corn beef cut open showing the pinkish meat inside

Brand a stunning crust

Later the beefiness is cooked, the remaining beloved mustard sauce is added on tiptop, followed by a generous sprinkling of more brownish sugar. The layer of carbohydrate gets caramelized under the hot heating element of the broiler and creates a gorgeous golden-brown chaff. It only takes a few minutes, so proceed a close on the color.

Residue and then slice

Make sure to residual the corned beef on a cutting board for at least 10 minutes earlier slicing. This allows for carryover cooking and prevents the meat from losing juices and drying out. Slice the beefiness against the grain, it will exist easy to identify considering this cutting has very coarse grains.

What I would serve with this

While the roast is baking, you tin can fix some tasty sides. I would suggest serving this year's feast with creamy cauliflower mashed potatoes and sauteed brussels sprouts. To complete your meal, bake a sweet Irish soda bread with cherry and almonds for a overnice twist on the traditional recipe.

Slices of meat laid out on a wooden cutting board

The target internal temperature

Using an instant-read thermometer, the beef is gear up when the thickest part reaches 160ºF (71ºC) and is fork-tender. This recipe is for a two-pound roast cooked at 350ºF (177ºC), which takes almost 75 minutes. Extend the cooking time for larger cuts, monitoring with a thermometer every x minutes.

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▢ two pounds corned beefiness
▢ 1 tablespoon whole grain mustard
▢ five tablespoons dijon mustard
▢ 1 tablespoon love
▢ ¼ loving cup dark chocolate-brown sugar

Set the oven rack to the center position. Preheat to 350°F (177ºC).
Remove the corned beef from the packet, discarding the spice parcel.
Dry the meat with paper towels, and then identify fat-side upwards on a wire rack attack top of a roasting pan.
Add well-nigh i-inch of water to the bottom of the pan, this will prevent the juices from burning while cooking.
Combine the whole grain mustard, Dijon mustard, and beloved. Evenly spread 3 tablespoons (near half) of the mixture on peak of the meat.
Sprinkle 2 tablespoons of the brown saccharide over the summit of the roast.
Loosely cover the meat and pan completely with foil.
Broil the corned beefiness until tender and the internal temperature reaches 160ºF (71ºC), about 75 minutes. Add more fourth dimension as needed to fully cook.
Carefully remove the pan from the oven and transfer the corned beef to a baking sheet lined with foil.
Preheat oven to bake.
Top the corned beef with the remaining mustard mixture, then sprinkle with 2 tablespoons of brown sugar.
Cook until the acme becomes gilt brown, nigh 3 to 5 minutes.
Remove beef from the oven and allow to rest for 10 minutes on a cut lath. Slice confronting the grain and serve hot.

Bank check the water level in the pan every hour, add more equally needed so the juices don't fire on the lesser of the pan.
Serving Size: 4 ounces or sliced corned beef
half dozen tablespoons of pre-mixed whole grain Dijon mustard can be substituted for the individual ingredients.

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Nutrition Facts

Baked Honey Mustard Corned Beef

Amount Per Serving

Calories 279 Calories from Fat 135

% Daily Value*

Fat 15g 23%

Saturated Fatty 6g 30%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.2g

Cholesterol 101mg 34%

Sodium 1123mg 47%

Potassium 15mg 0%

Carbohydrates 8g 3%

Fiber 0.3g 1%

Sugar 8g 9%

Protein 31g 62%

Atomic number 26 three.2mg 18%

* Pct Daily Values are based on a 2000 calorie diet.

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Filed under: Blistering Beefiness Beef Primary Family Friendly Irish gaelic Main Dish St. Patrick's 24-hour interval

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I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you lot gain confidence in the kitchen.

Daniels Licused