Honey Mustard Glazed Corned Beef Brisket - Oven Roasted
This honey mustard glazed corned beef brisket transforms a traditional deli favorite into an elegant roast. The sweet and tangy glaze, made with stone ground mustard, honey, and brown sugar, caramelizes beautifully during roasting while keeping the meat incredibly tender. The foil-wrapped cooking method ensures moisture retention, while an optional broiling step creates a gorgeous golden crust. Perfect for St. Patrick's Day, Easter dinner, or any time you want to serve something special. The reserved glaze doubles as a flavorful serving sauce, making each slice even more delicious.
Ingredients
Instructions
- 1
Preheat the oven to 350°F
- 2
Place a 12×12-inch piece of foil in the center of a large baking dish
- 3
Combine the mustard, honey, brown sugar and onion powder in a bowl
- 4
Set aside 1/4 cup of the sauce for serving
- 5
Discard the seasoning packet included with the corned beef
- 6
Pat the brisket dry with paper towels and place it in the pan on the foil, fat-side-up
- 7
Use a paring knife to cut slits in the top, spaced 1-2 inches apart
- 8
Spoon the honey mustard mixture over the top of the brisket
- 9
Top with another piece of foil and pinch a seam around the bottom foil to seal
- 10
Transfer the pan to the oven to bake for 2 hours, or until the beef reaches an internal temperature of 160°F
- 11
Remove the top foil and broil for 3-4 minutes, or until the top is golden brown and crispy
- 12
Allow the brisket to rest for at least 10 minutes
- 13
Cut into 1/4-inch-thick slices against the grain
- 14
Serve with the reserved honey mustard
Tips
Score the fat cap in a crosshatch pattern to help the glaze penetrate and create better caramelization during cooking.
Use a meat thermometer to ensure doneness - the internal temperature should reach exactly 160°F for optimal texture and safety.
Let the brisket rest for at least 10 minutes before slicing to allow juices to redistribute and prevent the meat from drying out.
Good to Know
Refrigerate leftovers for up to 4 days wrapped tightly in foil or plastic wrap.
Can be glazed and wrapped up to 1 day ahead, then roasted when ready to serve.
Serve hot, sliced against the grain with the reserved honey mustard sauce on the side.
Common Mistakes
Don't skip the resting period or juices will run out when slicing.
Avoid overcooking past 160°F internal temperature to prevent drying out.
Substitutions
FAQ
Can I use a different cut of beef instead of corned beef brisket?
Yes, but you'll need to brine the meat first or use a chuck roast with longer cooking time. Regular brisket works but won't have the same cured flavor.
What if I don't have stone ground mustard?
Dijon mustard works well as a substitute, though the texture will be smoother. Yellow mustard can work but will be milder in flavor.
How long will leftovers keep in the refrigerator?
Properly stored leftover corned beef will keep for up to 4 days in the refrigerator when wrapped tightly in foil or stored in airtight containers.