Gluten-Free Baked Corned Beef Brisket
This tender baked corned beef features a flavorful crust made from honey mustard, whole grain Dijon, and brown sugar that caramelizes beautifully in the oven. The foil-wrapping method keeps the meat moist during the long bake, while a quick broil at the end creates a golden, bubbly surface. Perfect for St. Patrick's Day, Sunday dinners, or any time you want an impressive yet simple main dish. The optional salt-reduction step makes it suitable for those watching sodium intake, and slicing against the grain ensures maximum tenderness.
Ingredients
Instructions
- 1
Preheat oven to 350°F
- 2
Drain liquid from corned beef package and pat dry with paper towels
- 3
Optionally reduce salt by placing corned beef fat side up in pot, covering with water, bringing to boil, then discarding water
- 4
Lay corned beef fat side up on large piece of heavy duty aluminum foil
- 5
Sprinkle peppercorns from package over corned beef if desired
- 6
Whisk together both mustards in small bowl
- 7
Spread half of mustard mixture over top of corned beef and reserve remaining
- 8
Sprinkle brown sugar over mustard-covered corned beef
- 9
Wrap corned beef with foil leaving space between meat and foil on top
- 10
Place foil-wrapped corned beef in shallow roasting pan and bake for 2 hours until internal temperature reaches 190°F
- 11
Open foil wrapping and broil for 2-3 minutes until top is bubbly and lightly browned
- 12
Let corned beef rest for 5 to 10 minutes
- 13
Place on cutting board and cut diagonally across grain into half-inch thick slices
- 14
Serve with reserved mustard on side
Tips
Cut against the grain at a diagonal for maximum tenderness and better presentation
Leave space between the foil and meat during baking to allow steam circulation while keeping moisture in
Check internal temperature with a meat thermometer - 190°F ensures the tough connective tissues have broken down
Good to Know
Refrigerate leftovers for up to 4 days in airtight container
Can be prepped and wrapped in foil up to 1 day ahead, then baked when ready
Slice and serve warm with reserved mustard, pairs well with roasted vegetables or mashed potatoes
Common Mistakes
Don't skip the resting period to avoid losing juices when slicing
Avoid overcooking past 190°F internal temperature as meat will become dry
Cut with the grain instead of against it and meat will be tough
Substitutions
works well but less complex flavor
smoother texture
FAQ
Can I use a different cut of beef instead of corned beef brisket?
This recipe is specifically designed for corned beef brisket which is already cured and seasoned. Regular beef brisket would need different preparation and seasoning.
What if I don't have whole grain mustard?
Regular Dijon mustard works fine, though you'll lose some texture. You could also mix regular mustard with a few whole mustard seeds.
How long will leftovers keep in the refrigerator?
Properly stored leftover corned beef will keep for 3-4 days in the refrigerator in an airtight container.