Baked corned beef with honey mustard glaze turns out moist and juicy with a sticky sweet glaze on top that no one can resist.
For as long as I can remember, my family has enjoyed a traditional corned beef and cabbage dinner on St. Patrick’s day. However, a while back, this recipe for baked corned beef in the oven caught my eye and I saved the recipe to try.
Baked Corned Beef in the Oven
Oven baked corned beef turns out tender and juicy every time I make it. There were six of us together for this meal the first time I made it and every single person requested seconds. Even my rarely-excited-about-meat child all said that they “loved” this corned beef.
Unfortunately, there weren’t enough for seconds for everyone, but I learned my lesson. If you’re able to fill the freezer with a couple of extra roasts whenever corned beef goes on sale – do it.
The first time I tried this baked corned beef in the oven, I knew right away that it would be making an appearance at our St. Patrick’s Day dinners for years to come. As it turns out, I keep corned beef stashed in the freezer now, just to make this recipe whenever the craving hits.
Our favorite way to enjoy this corned beef is alongside a generous serving of Irish Colcannon for a complete meal. Don’t forget to reserve a bit of the glaze for a dipping sauce.
Honey Mustard Corned Beef
I’ve always enjoyed corned beef but it’s never been the kind of meal I dream of at night. When first I tasted this corned beef with honey mustard glaze caramelized over it, it completely knocked my socks off.
The very simple glaze of honey and coarse-grain mustard added a beautiful sweetness and subtle tang to the salted meat. The flavor combination of the glaze with the cured meat hit all the right notes for me.
A little brown sugar sprinkled over the top before baking ties all the different elements of the recipe together.
While the honey mustard flavor might not be strictly traditional as far as Irish recipes go, I think it preserves the familiarity of corned beef while making it even tastier. That’s a win in my book.