Easy Oven Baked Corned Beef Recipe with Mustard Glaze

This recipe for oven baked corned beef is my favorite way to cook it. Although boiling is more common, I like the texture of baked corned beef better. I learned this method from Mr. Tipsy’s Mom, who showed me years ago. Oven Baked Corned Beef with Mustard Glaze has simple ingredients that complement the salty flavor of the beef. You can find the full recipe below. After the recipe, there are more pictures and extra tips for those who need them.

A tender and juicy baked corned beef with a sticky mustard glaze is what I prefer on Saint Patrick's Day instead of boiling it. This method gives you perfectly cooked corned beef that's great for slicing thin for sandwiches or serving as part of a traditional meal.

Ingredients:

• 3 lb Flat Cut Corned Beef (point cut works too)
• 1 tbsp yellow mustard
• 1 tbsp dijon mustard
• 1 tbsp grainy mustard
• 1 tbsp brown sugar
• 1/2 tsp sweet paprika
• Black pepper
• 1 tsp onion powder

Instructions:

Take the corned beef out of its packaging, but keep the seasoning packet.

Rinse the corned beef well under cold water to remove excess fluids.

Pat the corned beef dry with paper towels.

In a baking dish with high sides, place a few sheets of foil and put the corned beef on top with the fatty side facing up.

Mix the mustards, brown sugar, onion powder, paprika, and black pepper in a bowl. You can adjust the amounts according to your taste. Keep a few tablespoons of this mix aside.

Spread the mustard mixture over the top and sides of the corned beef.

Wrap the corned beef tightly in foil and bake at 350°F for one hour per pound.

Check the corned beef halfway through cooking with a meat thermometer. The internal temperature should reach about 135°F, and it will continue to rise as it rests.

When the corned beef is nearly done, open the foil, spread the reserved mustard mix on top, and sprinkle the seasoning packet over it.

Increase the oven temperature to 375°F and bake for 15 more minutes. You can broil it for a few minutes at the end for a caramelized crust.

Remove the corned beef from the oven, cover loosely with foil, and let it rest for 15 to 20 minutes before slicing.

Slice the beef against the grain for tender slices.

Adjust the mustard and seasoning measurements according to your taste preferences.

Slicing the corned beef against the grain is important for tender slices.

Irish Skillet Potatoes

Irish Skillet Potatoes go well with corned beef. You can find the recipe by CLICKING HERE. Also, for Saint Patrick’s Day, I have another Corned Beef and Cabbage Recipe that is oven roasted