Baked Corned Beef Brisket Recipe With Tangy Mustard Glaze (8 Ingredients) by Donna John

My hopes of cooking a corned beef brisket for St. Patrick's Day this year fizzled. Why? Because my grocery store never got their shipment. Bummer. I went ahead and bought cabbage, carrots and potatoes in hopes that one day I would find one in the meat case. About a week later the miracle happened. Instead of making a traditional boiled Irish dinner this year, I decided to bake the corned beef. Meet my new favorite way to cook corned beef. This mustard-glazed corned beef recipe is so delicious!

Don't wait for permission (aka St. Patrick's Day) to try this juicy baked corned beef recipe. Here is your short shopping list: a corned beef brisket, Dijon mustard, yellow mustard, whole-grain mustard, brown sugar, sweet paprika, onion powder and black pepper. You will also need the spice packet that comes with the corned beef brisket.

The mustard glaze bakes onto the beef brisket, creating a moist crust on the top. Slice into the brisket to reveal the bright pink center that is tender and juicy. The tangy mustard glaze with a slight sweetness from the brown sugar complements the beef perfectly.

To keep in the boiled Irish dinner tradition, I served the high-protein corned for dinner with with a medley of cabbage, carrots, red potatoes and green beans. I added a big dollop of a homemade mustard I got at a local brewery with a soft, baked pretzel. (Always take homemade leftovers condiments to go!) Use any leftovers to make amazing corned beef sandwiches.

Cuisine: Irish
Prep Time: 10 minutes
Cook Time: 3 hours (depends on size of brisket)
Total Time: 3 hours and 10 minutes
Servings: 6

Ingredients

• 1 corned beef brisket (about 3 pounds), plus spice packet
• 1 tablespoon Dijon mustard
• 1 tablespoon yellow mustard
• 1 tablespoon whole grain mustard
• 1 tablespoon brown sugar
• 1 teaspoon sweet paprika
• 1 teaspoon onion powder
• black pepper, to taste

Here's how to make it: 

1. Rinse the corned beef brisket under cold water and pat dry. Combine the glaze ingredients in a small bowl.
   
2. Lay a piece of aluminum foil in a baking dish. Put the corned beef on top of the foil, fat side up. I used my rectangular Le Creuset baking dish.
   
3. Rub all of the mustard glaze over the top and sides of the corned beef.
   
4. Seal the corned beef up tightly in the aluminum foil.
   
5. Bake in a preheated 350-degree F oven for 1 hour per pound. Uncover the brisket during the last 15 minutes of baking and sprinkle the top with the spice packet that comes with the meat. The corned beef is cooked when it's between 160 to 190 degrees F internal temperature on a meat thermometer. Allow the corned beef to rest about 5 minutes before slicing and serving.
   
6. Store any leftover corned beef in an airtight container in the fridge and reheat in the microwave. The leftovers are great for corned beef sandwiches.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily. Food, fun, health, happiness.