If you’re anything like me and love a hearty, flavorful meal, then you’re going to be obsessed with this Honey Mustard Baked Corned Beef Recipe. It’s that perfect balance of sweet and tangy glazing a tender, juicy corned beef roast that just melts in your mouth. When I first tried this recipe, I was amazed at how easy it was to elevate a classic dish with just a few pantry staples. Stick with me, and I’ll walk you through making this fan-freaking-tastic meal that your family will beg for again and again.
Why You’ll Love This Recipe
- Sweet and Tangy Flavor Pairing: The honey and mustard glaze creates a sticky, irresistible crust that brings out the best in corned beef.
- Simple Ingredients: You likely have everything you need in your pantry for this recipe—no complicated shopping trips.
- Moist and Tender Meat: Baking this corned beef roast low and slow keeps it juicy without drying it out.
- Perfect for Any Occasion: Whether it’s a family dinner or a special gathering, this recipe impresses every time.
Ingredients You’ll Need
I’ve kept this recipe straightforward with a few star ingredients that work in perfect harmony. Using coarse grain mustard adds a punchy texture, while the honey and light brown sugar give a balanced sweetness that complements the savory corned beef.
- Corned Beef: Choose a quality 2-3 pound corned beef brisket; I recommend one that’s well-marbled for the best tenderness.
- Honey: Goes without saying, but using a good, runny honey helps the glaze stick and caramelize beautifully.
- Coarse Grain Mustard: This texture is key – it gives a lovely bite and visual appeal to the glaze.
- Light Brown Sugar: Adds subtle molasses notes that deepen the flavor of the glaze.
Variations
I like to tweak this Honey Mustard Baked Corned Beef Recipe depending on the season or what my family’s craving. Feel free to personalize it to make it your own—you’ll find it’s super adaptable without losing its magic.
- Spicy Kick: Add a pinch of cayenne or some whole grain Dijon mustard instead of coarse grain mustard—I’ve done this for game nights and it’s a crowd-pleaser.
- Herb Infusion: Toss in some fresh thyme or rosemary on top before baking. It adds a lovely earthy note that’s just next-level.
- Low-Sugar Option: Reduce the brown sugar and honey slightly, substituting with a sugar alternative if you’re watching sugar intake—works well if you keep an eye on the glaze’s consistency.
How to Make Honey Mustard Baked Corned Beef Recipe
Step 1: Prep Your Roast Carefully
Start by preheating your oven to 350°F. I like to line a baking sheet with a very large sheet of aluminum foil and then lay several paper towels on top—this little trick helps dry the corned beef perfectly after rinsing. Rinse your corned beef to remove any excess brine and discard the seasoning packet that comes with it. Pat the roast dry with the paper towels to ensure your glaze sticks beautifully later.
Step 2: Make the Honey Mustard Glaze
Whisk together the honey and coarse grain mustard until well combined. You’ll want to reserve about a quarter cup of this mixture to serve on the side later—trust me, this sauce is addictive. Pour the rest of the glaze evenly over the fat side of the corned beef. Then sprinkle the light brown sugar over the top. The sugar caramelizes during baking and gives that amazing sticky finish.
Step 3: Wrap and Bake Low and Slow
Wrap the beef loosely in the foil, tenting it so there’s space between the meat and the foil. This little gap lets steam circulate and keeps the meat moist. Pop it into your preheated oven and bake for 2 hours. Around this time, your kitchen will start to smell like heaven—that’s when you know you’re winning.
Step 4: Broil for a Beautiful Finish
After 2 hours, remove the roast from the oven and switch your oven to the broil setting. Open the foil and slide the corned beef back in under the broiler for just 3-4 minutes. Watch it closely because the sugar will bubble and brown quickly. We want a gorgeous caramelized crust, not burnt edges! Once browned, let it rest for at least 10 minutes—that resting time helps all those juices redistribute so that every bite is tender and juicy.
Pro Tips for Making Honey Mustard Baked Corned Beef Recipe
- Pat Dry Is Key: I learned the hard way that drying your corned beef after rinsing helps the glaze stick better and crisp up beautifully during baking.
- Don’t Skip the Rest: Letting the roast rest before slicing makes all the difference in juiciness; rushed slicing leads to dry meat.
- Foil Tenting: Wrapping the beef loosely creates steam that keeps it moist without steaming it flat.
- Watch the Broiler: The glaze browns fast – keep your eyes peeled to avoid burning that perfect caramelization.
How to Serve Honey Mustard Baked Corned Beef Recipe
Garnishes
I love garnishing with a sprinkle of freshly chopped parsley for a pop of color and fresh flavor. Sometimes I add thin slices of pickled onions or a few mustard seeds from the mustard jar for that extra zing. It brings out the whole honey mustard vibe beautifully!
Side Dishes
For sides, my go-to is creamy mashed potatoes or roasted baby carrots glazed with a bit of honey and thyme. A classic coleslaw adds a refreshing crunch that balances the richness perfectly. If you want to keep it traditional, some steamed cabbage or boiled potatoes work just as well.
Creative Ways to Present
For holiday dinners, I like to slice the corned beef thicker and arrange it on a rustic wooden board with the glaze drizzled over the top. Adding some pickles, grainy mustard on the side, and hearty rye bread makes it feel like a special feast everyone wants to dig into. For casual family nights, stacking it in sandwiches with melted Swiss is always a hit.
Make Ahead and Storage
Storing Leftovers
Leftover corned beef keeps really well. I wrap it tightly in foil or airtight containers and keep it in the fridge—it stays juicy for up to 4 days. I actually find the flavors deepen overnight, so it tastes even better the next day.
Freezing
I’ve frozen leftover baked corned beef slices wrapped in parchment and foil. When thawed slowly in the fridge, the texture stays nice, but I recommend freezing only if you’ve got a lot of leftovers to avoid losing a bit of moisture.
Reheating
To reheat, I cover leftovers with foil and warm gently in a 325°F oven for 15-20 minutes to keep it moist without drying. Sometimes I brush a little reserved honey mustard sauce on top before reheating to refresh the glaze flavors.
FAQs
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Can I use beef brisket instead of corned beef for this Honey Mustard Baked Corned Beef Recipe?
You can use beef brisket, but keep in mind corned beef is a cured version with seasoning and brining that adds flavor and tenderness. If you substitute brisket, you might want to brine it first or add seasoning to mimic the corned beef’s savory notes.
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Is it necessary to rinse the corned beef before baking?
Yes, rinsing helps remove excess salt and any seasoning packet residue, which can be too overwhelming. Patting the meat dry afterward ensures the glaze sticks perfectly during baking.
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Can I make the Honey Mustard Baked Corned Beef Recipe in a slow cooker?
Absolutely! You can cook the corned beef on low for about 8 hours with the glaze applied during the last hour. Just be cautious with the broiling step to caramelize the glaze—some people finish it under a broiler after slow cooking if possible.
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How do I slice corned beef properly?
The key is to slice against the grain of the meat to ensure each bite is tender and easy to chew. I usually inspect the meat fibers and cut perpendicular to their direction.
Final Thoughts
This Honey Mustard Baked Corned Beef Recipe is truly one of those dishes that feels special yet is incredibly simple to pull off. I absolutely love how the glaze caramelizes into this sticky-sweet crust while keeping the beef tender and juicy inside. If you’ve struggled with dry or bland corned beef before, trying it baked with honey and mustard will totally change your game. Give it a whirl—I’m confident you’ll end up making it a staple in your kitchen, just like I did.
Print
Honey Mustard Baked Corned Beef Recipe
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 5 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Baked Corned Beef recipe features a tender and juicy corned beef roast glazed with a sweet and tangy honey mustard sauce. Slow baked to perfection and finished under the broiler for a caramelized crust, it’s an easy and flavorful dish perfect for family meals or special occasions.
Ingredients
For the Corned Beef
- 2-3 pounds corned beef
For the Honey Mustard Glaze
- ⅓ cup honey
- ½ cup coarse grain mustard
- 2 tablespoons light brown sugar
Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Line a baking sheet with a very large sheet of aluminum foil and place several paper towels on top. Rinse the corned beef roast and discard the seasoning packet. Pat the roast dry thoroughly with the paper towels, then discard the towels. Place the corned beef fat side up on the foil-lined baking sheet.
- Make the Glaze: In a small bowl, stir together the honey and coarse grain mustard until combined. Reserve ¼ cup of this honey mustard mixture in a separate dish for serving later. Pour the remaining glaze evenly over the top of the corned beef. Sprinkle the light brown sugar evenly over the top of the roast to enhance caramelization during baking.
- Wrap and Bake: Loosely wrap the corned beef with the aluminum foil, creating a tent so there’s space between the meat and foil. This prevents the glaze from sticking to the foil and helps the meat cook evenly. Bake in the preheated oven for 2 hours to ensure the corned beef becomes tender and juicy.
- Broil for Finish: Remove the roast from the oven and increase the oven temperature to Broil. Carefully open the foil to expose the top of the meat, then return the roast to the oven. Broil for about 3-4 minutes, watching closely, until the glaze is bubbly, caramelized, and lightly browned. Be careful not to burn the glaze as this happens quickly.
- Rest and Serve: Remove the corned beef from the oven and allow it to rest for at least 10 minutes to let the juices redistribute. Slice the meat thinly across the grain for maximum tenderness. Serve the slices with the reserved honey mustard sauce on the side.
Notes
- This baked corned beef is moist and juicy with a sticky, sweet honey mustard glaze that adds perfect flavor balance.
- Using coarse grain mustard provides texture and tang, enhancing the overall taste of the dish.
- Resting the meat before slicing ensures tender slices and prevents the juices from running out immediately.
- Be cautious when broiling; the glaze caramelizes fast and can burn if not monitored closely.
Nutrition
- Serving Size: 1 serving
- Calories: 288 kcal
- Sugar: 15 g
- Sodium: 1553 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.003 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 61 mg
