Baked Corned Beef with Spicy Sweet Glaze: A St. Patrick's Day Delight

Corned Beef may not be Irish, but it has become an American tradition for celebrating St. Patrick's Day. Instead of dumping everything in a pot and boiling it, this recipe bakes it to tender perfection with a spicy sweet glaze broiled on top.

Read on to learn how to make this tasty twist on a classic.

I picked up two corned beef briskets on sale at the store yesterday and decided to try the baking method for dinner last night while I froze the second to enjoy later.

They package directions recommended adding the spice packet to the top for extra flavor during baking. But, I opted for a spicy sweet glaze of equal parts brown sugar and brown mustard and added the extra step of browning the glaze - an extra 5 minutes, no big deal.

The results were delicious. The texture is a bit firmer than the boiling method. And the addition of the glaze to the top added an extra level of flavor I really enjoyed. Sir Snubs A Lot enjoyed it too, having three helpings!

What to Serve with Baked Corned Beef

If you want to bake potatoes and carrots along with the brisket, add them around (on top of) the foil the last hour of cooking.

Colcannon, mashed potatoes with cabbage, is another delicious choice.

And let's not forget a simple loaf of Irish Soda Bread studded with raisins and caraway seeds.

Does Baked Corned Beef need to bake for 3 hours?

YES! Brisket is a rather tough cut with lots of connective tissue. Baking it low and slow breaks down those tissues resulting in a tender but still firm roast.

The larger the brisket the longer it should bake, 3 hours for a 3 pound brisket, and another 15 minutes a pound for larger. But, by all means, check the roast yourself after 2 ½ to 3 hours. If it still feels rigid, let it go longer. If it seems like it is falling apart, pull it out!

Recipe

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Ingredients

 

• 3-5 pound corned beef brisket
• ¼ cup spicy brown mustard
• ¼ cup brown sugar or honey

Instructions

 

• Preheat oven to 350°F. Place brisket in roasting pan fat side up. Add approximately 1 cup of water to the bottom of the pan.
  3-5 pound corned beef brisket
• Combine mustard and brown sugar/honey. Spread half of the mixture over the top of the beef. Cover and seal roasting pan with aluminum foil.
  ¼ cup spicy brown mustard, ¼ cup brown sugar or honey
• Bake for 3 to 3 ½ hours. Remove roast and turn oven to broil. Remove foil and brush the beef with remaining glaze. Return to oven and broil for approximately 5 minutes until glaze turns golden.
• Remove from oven, tent with foil and let rest 10 minutes. Slice against the grain.

Until next time, happy eating.
~Audrey

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