My family has always enjoyed a traditionally boiled corned beef and cabbage meal on St. Patrick’s day. Last year, Pam posted a baked corned beef recipe that caught my eye and I saved the recipe to try this year. The corned beef turned out tender and juicy with a sticky sweet honey mustard glaze on top. There were six of us together for this meal and every single person requested seconds. Even my rarely-excited-about-meat children all said that they “loved” this meat.
For the first time ever, I brined my own Corned Beef. Without the pink curing salt (a.k.a. nitrates) the meat does not turn pink, however the flavor is the same. The flavor was a bit more mild than in the store-bought corned beef I’ve cooked in the past. I brined mine for 5 days, instead of the maximum 10 days. I imagine that a longer brining process would likely contribute to a stronger flavor.
If you are interested in brining your own Corned Beef, you still have time. I adapted mine from Alton Brown’s recipe. He hasn’t let me down yet. I’ll be posting my own instructions along with some more information, once I’ve had a chance to test the recipe a couple more times later this year.
* Corned Beef can be very salty when baked. To remove some of the saltiness, this version is brought to a boil for just a minute and then removed from the water. The resulting beef was perfectly seasoned without being overly salty.
- 2-3 lb corned beef
- 1/4 cup honey
- 1/3 cup coarse grain mustard
- 2 tablespoons light brown sugar
- Preheat oven to 350 degrees. Place a very large a very large sheet of aluminum foil over a baking pan. Place the corned beef into a pot of water and bring to a boil. Allow to boil for 1 minute and then remove to waiting paper towels. Pat dry and then place the corned beef, fat side up, on the waiting foil.
- Stir together the honey and the mustard. Reserve 2-3 tablespoons in a separate dish and then pour the sauce over the top of the corned beef. Sprinkle the brown sugar evenly over the top. Wrap the beef with the foil, allowing space between the top and sides of the meat and the foil. Bake for 2 hours.
- Remove from the oven, change temperature to broil. Open the foil and place back in the oven. Broil for 3-4 minutes, until the top is lightly browned and bubbling. Watch closely while broiling, it will burn very quickly once it has browned! Let the corned beef rest for at least 10 minutes before slicing across the grain of the meat. Serve with the reserved honey mustard sauce. Enjoy!