Baked Dijon-Brown Sugar Corned Beef

Ingredients

• 3 lb corned beef (rinsed and seasoning packet discarded)
• 0.5 cup Dijon mustard (plus extra for serving if desired)
• 0.25 cup brown sugar

Steps

1. 1

   Place the corned beef in a large pot of boiling water and boil it over high heat for 1 minute to remove excess salt.

2. 2

   Drain the water and pat the corned beef until very dry.

3. 3

   Preheat the oven to 375°F (190°C). Line a baking sheet with foil for easier cleanup.

4. 4

   Brush a thick coating of Dijon mustard over the entire piece of beef.

5. 5

   Place the beef, fat side up, on a large piece of foil.

6. 6

   Sprinkle the brown sugar evenly over the top of the mustard-coated beef.

7. 7

   Wrap the corned beef in the foil, ensuring you keep some space between the top of the meat and the foil.

8. 8

   Wrap the package in a second piece of foil to ensure it is tightly sealed.

9. 9

   Place into the oven and bake for 3 hours.

10. 10

    Carefully open the foil and broil the corned beef for 2-3 minutes, watching closely, until the top is bubbly and lightly browned.

11. 11

    Let the corned beef rest for at least 10 minutes before slicing against the grain.

12. 12

    Serve with reserved extra Dijon mustard on the side if desired.

Notes

To prevent burning, ensure the foil is well-sealed. Some readers suggested lowering the temperature to 325°F if your oven runs hot. For larger cuts, the author suggests baking for approximately 1 hour per pound. You can add potatoes, onions, and carrots inside the foil during the last hour of cooking if desired.

Nutrition per serving

• main dish
• corned beef
• baked
• St. Patrick's Day
• dinner
• low carb