Corned beef is taken to a new level when baked with this delicious mustard crust.
It's as easy as traditionally boiling the beef, except it is wrapped in foil and baked in the oven.
3 lb corned beef
1/4 cup honey mustard
1/4 cup whole grain dijon mustard
2 TBS brown sugar, light
Instructions:
Preheat oven to 350°F.
Drain from package:
3 lb corned beef
Lay corned beef, fat side up, on a large piece of heavy duty, wide, aluminum foil.
Evenly sprinkle peppercorns from package over corned beef (optional).
In a small bowl, whisk together: 1/4 cup honey mustard
1/4 cup whole grain dijon mustard
Spread half of the mustard mixture over the top of the corned beef.
Reserve remaining mustard.
Sprinkle evenly with:
2 TBS brown sugar, light
Wrap the corned beef with foil so that space is left on top 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 broil for 2-3 minutes, until the top is bubbly and lightly browned.
Let corned beef rest for 5 to 10 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.
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Recipe adapted from Family Spice.
