Oven-Baked Corned Beef with Mustard Glaze
I’ll admit -
I’ve never been a fan of boiled corned beef. So, I decided to give it a whirl in the oven.
It came out tender and delicious! And the mustard glaze just adds another layer of flavor!
Another thing that I’ve done differently that yielded good results? The seasoning packet that comes with the corned beef package, I use a rolling pin to crush into a more grounded texture. The seasoning packet typically has larger peppercorns and other spices and I find that when crushed and rubbed over the meat, it allows the flavoring to be more evenly distributed.
The corned beef is baked in the oven, and finished off with the mustard glaze atop for the last 15 minutes.
Ingredients and instructions below ⬇️⬇️
⭐️ Ingredients
✔️ 2.5-3lb flat cut corned beef brisket
✔️ 1 glass of Beer (Guinness works great)
For the mustard glaze:
✔️ 1/4 cup Brown Sugar
✔️ 1 tbsp Yellow Mustard
✔️ 5 tbsp Dijon Mustard
✔️ 1 tbsp Honey
⭐️Directions:
1.) Preheat oven to 350 degrees
2.) Open the seasoning packet that comes with the corned beef, and crush the peppercorns into smaller pieces with a rolling pin.
3.) Rub the seasoning on all sides of the corned beef
4.) Lay the corned beef brisket in a 9x13 oven safe dish with the fat pad on top
5.) Pour beer over the top. You want enough liquid that your meat is atleast half way submerged.
6.) Tent with aluminum foil and bake for approximately 3 hours.
7.) In a small bowl, whisk together brown sugar, yellow
Mustard, Dijon mustard, and honey.
8.) At the 3 hour mark, take the corned beef out of the oven, uncover, and pour the mustard glaze over the top. You’ll want to make sure the mustard glaze is covering the top and dripping along the sides.
9.) Put back in the oven for 15 minutes uncovered.
10.) Remove from oven and allow to rest for 10 minutes before slicing
I totally get it – boiled corned beef can be a bit... underwhelming. That’s exactly why I became obsessed with perfecting an oven-baked version, and let me tell you, it’s a total game changer! The picture you see with the beautifully sliced oven-baked corned beef? That’s the kind of result you can expect. Baking this classic dish completely transforms it, yielding meat that's incredibly tender, juicy, and infused with flavor, unlike the often watery texture you get from boiling. One of my favorite tricks for achieving that perfect tenderness is ensuring the fat cap is facing upwards in the baking dish. As it cooks, that fat slowly renders down, basting the meat and keeping it wonderfully moist. And don't skip the liquid – be it beer or broth – to create a steamy environment. I’ve found that covering it tightly with foil for most of the cooking time really locks in that moisture, creating a succulent result that practically melts in your mouth. The resting period after baking is also crucial; it allows the juices to redistribute, ensuring every sliced piece is as juicy as can be. Now, let's talk about that irresistible brown sugar mustard glaze. This isn't just an afterthought; it’s what elevates the entire dish! I love how the combination of tangy Dijon and yellow mustard, sweetened with brown sugar and a touch of honey, creates a rich, caramelized crust during those final minutes in the oven. My secret for a perfectly even coating? Whisking it until it's super smooth and then generously pouring it over the corned beef, letting it drip down the sides for maximum flavor penetration. It’s truly a symphony of sweet, savory, and tangy notes that makes each bite unforgettable. When it comes to serving, you can’t go wrong with traditional accompaniments. I always serve my sliced oven-baked corned beef with tender roasted cabbage, carrots, and potatoes – they soak up all those delicious pan juices. A fresh loaf of Irish soda bread on the side is also a must for sopping up every last bit of that amazing glaze. If you're using a flat cut brisket, expect beautiful, uniform slices perfect for a main course. If you happen to grab a point cut, it's generally fattier and shreds wonderfully for sandwiches the next day. I've even experimented with various store brands, including those 'Aldi's corned beef' cuts, and this method works consistently well across them all, proving that quality preparation can make any cut shine. And don't worry about leftovers! This baked corned beef is fantastic cold for sandwiches or reheated gently. I usually slice what's left and store it with a little of the glaze in an airtight container. It’s perfect for a quick lunch or a comforting dinner the next day. Trust me, once you try corned beef prepared this way, you'll never go back to boiling!