Baked Corned Beef

Ingredients

  • 3 pound corned beef
  • 1/4 cup of honey
  • 2 tablespoons whole grain mustard
  • 2 tablespoons Dijon mustard
  • 2 tablespoons light brown sugar
Directions
  1. Soak the corned beef in a large bowl of cold water for about 1 hour to remove some of the salt and sodium.
  2. Preheat the oven to 350 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
  3. In a medium bowl, whisk together the honey and mustards.
  4. Place the corned beef onto the prepared baking dish. Spread the honey-mustard mixture evenly over the corned beef. Sprinkle with brown sugar.
  5. Place into the oven, covered, for 2 hours, or until desired doneness is achieved.
  6. Remove the foil; place into the oven and broil for 2-3 minutes, or until the top is slightly charred.
  7. Let rest for 10 minutes before slicing across the grain.

Here's another version of baked corned beef:

Ingredients
  • 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
Directions
  1. 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.
  2. 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.
  3. 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.
  4. Place the corned beef on the foil, in a 9" x 13" baking dish, fat side up.
  5. Sprinkle with seasoning mix and pat into the brisket.
  6. Bring the foil up & around the corned beef, do not close up the foil.
  7. Bake, unwrapped, for 2 hours.
  8. 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.
  9. 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.
  10. Allow the meat to rest before slicing. Cut against the grain.
  11. I prefer to use an electric knife to get nice thin slices.
  12. Serve with horseradish, a hearty rye bread, Colcanon potatoes, and Irish Soda bread. 

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