I know this post is a few weeks after St. Patrick’s Day but in all honesty my family loves corned beef so much that if we can get it in the grocery store we will eat it year round. Not to mention that our St. Patrick’s Day was a bit full, my husband and I did a Triathlon as a team with another friend. I did the swim, my husband did the run, and our friend did the bike. A lot of fun but very exhausting. So after that crazy day we were happy to go over to another friends house to enjoy corned beef and we kept ours and made it the next weekend.
We have tried corned beef many different ways, boiled on the stove like my mom always cooks it and we have even cooked it in the crock pot. Both ways are great but this year I had been seeing lots of pins on Pinterest that looked delicious so I decided to give one a try.
For the Love of Cooking baked hers with a honey mustard mixture that got poured over the top. What I loved about this was that I usually dip mine in mustard and the honey added just a bit of sweetness. I also loved the crust that was formed on the corned beef because you turn on the broiler at the end. It turned out great and I think this will now be the way that we cook corned beef every year!
Baked Honey-Mustard Corned Beef
~ 3 lb. corned beef
~ 1/4 cup of honey
~ 1/4 cup of whole grain mustard (I didn’t have any so I just used yellow and it turned out great)
~ 2 Tbsp. brown sugar
1. Place corned beef in a large pot of boiling water and boil over high heat for a few minutes. Drain the water and pat the corned beef dry.
2. Preheat the oven to 350 degrees. Layer a large piece of tin foil in a baking pan then place the corned beef fat side up on top of the foil.
3. Combine the mustard and honey together and mix until well combined. Pour 1/4 of the sauce into a serving dish and set aside for dipping. Spread the remaining honey mustard mixture evenly over the corned beef. Next, sprinkle the brown sugar on top evenly.
4. Wrap the corned beef with foil so that space is left in between the corned beef and the tin foil. Place into the oven and bake for 2 hours.
5. Open the foil and broil the corned beef for 2-3 minutes or until the top is bubbly and lightly browned. Watch carefully so it doesn’t burn. Let the corned beef rest for at least 10 minutes before slicing across the grain of the meat. Serve with the reserved honey mustard sauce.
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