Easy Mustard Glazed Corned Beef

If you ask me, corned beef gets even better with a mustard glaze.

This Irish-American classic takes on a new twist that my family can’t get enough of. The tangy mustard coating creates a nice crust while the meat stays tender and juicy underneath.

It’s made with the usual corned beef brisket that’s been cured in salt and spices, but then we brush it with a simple mix of Dijon mustard and brown sugar. The glaze caramelizes in the oven, giving each slice a hint of sweetness.

It’s a no-fuss recipe that brings something special to the table, perfect for St. Patrick’s Day or any Sunday dinner.

What Kind of Corned Beef Should I Use?

When shopping for corned beef, you’ll typically find two main cuts at the grocery store: the flat cut and the point cut. The flat cut (also called brisket flat) is leaner and has a more uniform shape, making it easier to slice and present nicely on your plate. The point cut has more marbling throughout and tends to be more tender, but it can be a bit messier to slice. For this glazed recipe, either cut works well, though I usually go with the flat cut since it provides more consistent results. Just make sure to check the package date and color – your corned beef should be pinkish-red, and the package should feel firm but not completely rigid.

Options for Substitutions

While corned beef is the star here, there are a few ways to switch up the glaze ingredients:

• Corned beef: This is the main ingredient that really can’t be substituted – it’s what makes this dish what it is! The curing process gives it its special flavor and texture.
• Whole grain mustard: If you don’t have whole grain mustard, you can use all Dijon instead. Stone-ground mustard is another good option that will give you a similar texture.
• Dijon mustard: Yellow mustard can work in a pinch, though the flavor will be different. Spicy brown mustard is another good alternative that keeps that sharp mustard kick.
• Honey: Maple syrup makes a nice swap, or you can use agave nectar. If using maple syrup, you might want to reduce the brown sugar slightly since maple is sweeter.
• Brown sugar: Regular white sugar mixed with a teaspoon of molasses works great. You can also use coconut sugar, though it might change the flavor slightly.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking corned beef is rushing the process – this tough cut needs to be cooked low and slow to become tender, so plan for about an hour per pound at a gentle simmer, not a rolling boil which can make the meat tough and chewy.

Another common error is slicing the meat with the grain instead of against it – always look for the lines running through the meat and cut perpendicular to them for the most tender bites.

The glaze can burn quickly due to its high sugar content, so wait until the last 20-30 minutes of cooking to apply it, and keep a close eye on the temperature – if you notice the glaze starting to darken too quickly, simply tent the meat with foil to prevent burning.

For the juiciest results, let your corned beef rest for 15-20 minutes after cooking, as cutting into it too soon will cause all those flavorful juices to run out onto your cutting board instead of staying in the meat.

What to Serve With Corned Beef?

This sweet and tangy mustard-glazed corned beef pairs perfectly with classic sides that’ll make your meal feel like a true Irish feast! The traditional route calls for boiled cabbage, carrots, and potatoes – these vegetables soak up all the tasty meat juices and create a really satisfying plate. I love serving this with fresh Irish soda bread on the side to mop up the glaze (and it only takes about 30 minutes to make your own!). For a fresh element, try adding a simple coleslaw or a green salad with a light vinaigrette to balance out the rich, hearty flavors of the meat.

Storage Instructions

Keep Fresh: Once your corned beef has cooled down, wrap it tightly in aluminum foil or place it in an airtight container. It’ll stay good in the fridge for up to 4 days. The mustard glaze actually helps keep the meat moist, which is a nice bonus!

Freeze: If you want to save some for later, slice the corned beef and place it in freezer-safe containers or bags. It’ll keep well for up to 2 months in the freezer. Pro tip: freeze in portion-sized amounts so you can thaw just what you need.

Reheat: To warm up your corned beef, place it in a baking dish with a splash of water, cover with foil, and heat at 325°F until warm. You can also microwave individual portions, but use medium power and cover the meat to keep it from drying out. The glaze might get a bit sticky when reheated, but it’ll still taste great!

Preparation Time	15-20 minutes
Cooking Time	80-90 minutes
Total Time	95-110 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 140-160 g
• Fat: 160-180 g
• Carbohydrates: 100-120 g

Ingredients

For the corned beef:

• 2 lb corned beef

For the glaze:

• 1/4 cup packed brown sugar (dark brown sugar for a richer, deeper flavor)
• 1 tbsp whole grain mustard (I like Maille Old Style for its texture)
• 1 tbsp honey
• 5 tbsp dijon mustard

Step 1: Preheat the Oven

Set the oven rack to the center position and preheat it to 350°F (177ºC).

This step ensures that the oven reaches the correct temperature for even cooking.

Step 2: Prepare the Meat

Take the corned beef out of its package and discard the spice packet.

Use paper towels to dry the surface thoroughly.

Place the beef fat-side up on a wire rack set over a roasting pan.

Add about an inch of water to the pan.

This will prevent the juices from burning during cooking and help maintain moisture.

Step 3: Make the Glaze and Cover the Meat

In a small bowl, combine whole grain mustard, Dijon mustard, and honey to create a glaze.

Spread 3 tablespoons (about half) of this mixture evenly across the top of the corned beef.

Sprinkle 2 tablespoons of brown sugar over the glaze.

Loosely cover the entire roasting pan with foil, which will help cook the meat gently and retain moisture.

Step 4: Bake the Corned Beef

Bake the corned beef in the preheated oven until it becomes tender and reaches an internal temperature of 160ºF (71ºC), which should take about 75 minutes.

If needed, add more time to ensure thorough cooking.

Check the internal temperature with a meat thermometer for accuracy.

Step 5: Remove and Apply Final Glaze

Carefully remove the roasting pan from the oven.

Transfer the corned beef to a foil-lined baking sheet and set aside.

Increase the oven temperature to broil.

Brush the remaining mustard mixture over the top of the beef and sprinkle an additional 2 tablespoons of brown sugar on top.

Step 6: Broil and Finish

Place the baking sheet with the glazed corned beef under the broiler.

Cook just until the top turns a luscious golden brown, watching closely as this should only take about 3 to 5 minutes.

Remove the beef from the oven promptly to prevent burning.

Step 7: Rest and Slice

Allow the corned beef to rest on a cutting board for 10 minutes.

This resting period allows the juices to redistribute within the meat, resulting in a more flavorful and moist dish.

Slice the meat against the grain for maximum tenderness and serve immediately.