Corned Beef with Mustard Sauce
Corned Beef with Mustard Sauce
This corned beef with mustard sauce was incredibly delicious.
I usually purchase the prepackaged corned beef and prepare it according to the package. This time I wanted to try a different method. It worked beautifully!
This was so full flavor, moist and tender. Just in time for St. Patrick’s Day!
Try our Bread Pudding!
Best Corned Beef Recipe
Preheat oven to 325°F.
Start with your standard store-purchased package. Remove the meat and spice packet from the package.
Lay the meat, fat side up, on a large piece of heavy-duty aluminum foil (large enough to fold seals on top and 2 ends).
In a small bowl, whisk together honey mustard, whole grain mustard, and brown sugar until combined.
Sprinkle the enclosed pickling spice mix evenly over the meat. Spread half of the mustard mixture over the top of the meat. Reserve remaining mustard to serve on the side.
Wrap the corned beef with foil so that space is left on top in between the corned beef and the foil
Place it in a baking dish or roasting pan. Bake for 2 hours. Open the foil and bake another 30 minutes.
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Open the foil wrapping and bake another 30 minutes, until the top is lightly browned.
Let the meat rest for 10 to 15 minutes, then place on cutting board and cut at a diagonal, across the grain of the meat, into 1/2-inch thick slices.
While the meat is resting, place cabbage and potatoes in a large pot, pour some of the juices from the foil packet into the pot and fill with water to cover the vegetables. Boil about 15 to 20 minutes.
Serve with cabbage and potatoes. And the reserved mustard dipping sauce.
Corned beef and cabbage is essential for St. Patrick’s Day, right? If you’re looking for some more Irish food, check out our 17 St. Patrick’s Day Recipes!
Also, check out our Slow Cooker Corned Beef and Corned Beef Hash.
Corned Beef Recipe
Corned Beef with Mustard Sauce
Ingredients
- 4 lb corned beef
- 1/4 cup honey mustard
- 1/4 cup whole grain mustard
- 1 Tbsp brown sugar light
- Cabbage and Potatoes
Instructions
- Preheat oven to 325°F.
- Remove the meat and spice packet from the package.
- Lay the meat, fat side up, on a large piece of heavy-duty aluminum foil (large enough to fold seals on top and 2 ends).
- Evenly sprinkle peppercorns from package over the beef.
- In a small bowl, whisk together honey mustard, whole grain mustard, and brown sugar until combined.
- Spread half of the mustard mixture over the top of the meat.
- Reserve remaining mustard to serve on the side
- Wrap the corned beef with foil so that space is left on top in between the corned beef and the foil
- Place foil-wrapped corned beef in a shallow roasting pan and bake for 2 hours.
- Open the foil wrapping and bake another 30 minutes, until the top is lightly browned.
- Let the meat rest for 10 to 15 minutes, then place on cutting board and cut at a diagonal, across the grain of the meat, into 1/2-inch thick slices.
- Serve with reserved mustard on the side.
Nutrition
Adapted from familyspice
Received rave reviews from experienced cb & c regulars, first timers and even the most critical taster of all -myself!! Thank you.
YAY! Thank you so much for stopping by to tell us!
I love corned beef, this sounds like a delicious preparation with both the honey mustard and whole grain mustards! Thanks for sharing at What’d You Do This Weekend?!
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Have a great weekend and enjoy your new Red Plate!
Miz Helen
Thank you so much, Miz Helen!
Looks so yummy.Thanks for sharing at the Inspiration Spotlight party! Pinned & Shared. Hope to see you again soon.
Thanks, Theresa!
This is a really yummy recipe. I will have to try this when I come to the States. Thanks for linking up with us at Share it link party.
I have never tried corned beef always wondered what it taste like. Sounds yummy though. Thanks for linking up to Share With Me. Sorry to be late commenting we have my mother visiting from America. 🙂 Thanks for joining in. #sharewithme
This looks so good, I’ve been on a corned beef kick lately! Thanks for linking up and joining us again this week at You Link It, We Make It! I’m pinning!
Wow, this looks SO good!
PS Thanks for sharing on Meetup Monday! 🙂
Thanks, Christine!
I’ve never done corned beef other than a bolied dinner! I need to try this! Thanks for sharing on the “What’s for Dinner” linky party!
We love corned beef for St. Patty’s. I’ll have to give the mustard sauce a try. Thanks for sharing with SYC.
hugs,
Jann
I love corned beef, a reuben is one of my favorite sandwiches, ever. The saurkraut and melted cheese, and 1000 Island! YUM! I make corned beef in the crock pot, cook it until it falls apart, so tender. But I’ve never thought of a mustard sauce. This looks so delish! And then using the mustard sauce for the cabbage? Brilliant!!! Another must make! Thanks.
Thank you, Nikki!
Thank you for sharing at SYC! Jo
ohhh love corned beef but only tried cooking it once, didn’t turn out well. This recipe for corned beef with a mustard sauce sounds delish and I will have to give it a try!
Thank you!
Yes, yes and yes! My husband makes this weird sweet glaze. This year I am going to make TWO – one with your sauce and one with his . . . and we know which one is gonna win. Thanks for sharing!
hehe Thank you for stopping by Kim!
I can’t read through this post without water in my mouth. Corned beef is the best. Mustard is even better….Way to bring all that together. YUM!!
Thanks, Charlotte!