Baked Corned Beef
- 3 pound corned beef
- 1/4 cup of honey
- 2 tablespoons whole grain mustard
- 2 tablespoons Dijon mustard
- 2 tablespoons light brown sugar
- Soak the corned beef in a large bowl of cold water for about 1 hour to remove some of the salt and sodium.
- Preheat the oven to 350º. Lightly oil a 9x13 baking dish or coat with nonstick spray.
- In a medium bowl, whisk together the honey and mustards.
- Place the corned beef onto the prepared baking dish. Spread the honey-mustard mixture evenly over the corned beef. Sprinkle with brown sugar.
- Place into the oven, covered, for 2 hours, or until desired doneness is achieved.
- Remove the foil; place into the oven and broil for 2-3 minutes, or until the top is slightly charred.
- Let rest for 10 minutes before slicing across the grain.
Here's another version of baked corned beef:
- 2 -4 lbs corned beef brisket, retaining the fat layer, do not trim away
- 1 spice flavor packet included with corned beef
- 1/2 tablespoon onion powder
- 1 teaspoon thyme leaves, dried
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- heavy aluminum foil
- Preheat oven to 275°.
NOTE: *If your corned beef does not include a flavor packet add 2 T peppercorns and 1/2 T coriander seeds to the dried seasonings listed above.
- Combine the flavor packet with other dried ingredients. Using a spice grinder or a mortar and pestle, grind to desired texture. I prefer medium or med-fine. Set aside.
- Rinse corned beef brisket well with cold water. Pat dry. Tear off a large sheet of HEAVY aluminum foil, enough to wrap, tent and enclose the corned beef.
- Place the corned beef on the foil, in a 9" x 13" baking dish, fat side up.
- Sprinkle with seasoning mix and pat into the brisket.
- Bring the foil up & around the corned beef, do not close up the foil.
- Bake, unwrapped, for 2 hours.
- After 2 hours, wrap the brisket tightly and tenting the foil but sealing it for the remainder of the time, an additional 2 hours. Feel free to check and make sure there is moisture in the foil, re-wrap and continue baking. Approximate baking time is 1 1/5 hours per pound. It may take longer depending on desired level of tenderness.
- Bake to an internal temperature of 185°. Check for tenderness. Continue baking until the brisket is fork tender. It may take additional time depending on the thickness of the brisket.
- Allow the meat to rest before slicing. Cut against the grain.
- I prefer to use an electric knife to get nice thin slices.
- Serve with horseradish, a hearty rye bread, Colcanon potatoes, and Irish Soda bread.