I usually purchase the prepackaged corned beef and prepare it according to the package. This time I wanted to try a different method. It worked beautifully! This was so full flavor, moist and tender. Just in time for St. Patrick’s Day! Try our Bread Pudding!
Best Corned Beef Recipe
Preheat oven to 325°F. Start with your standard store-purchased package. Remove the meat and spice packet from the package. Lay the meat, fat side up, on a large piece of heavy-duty aluminum foil (large enough to fold seals on top and 2 ends). In a small bowl, whisk together honey mustard, whole grain mustard, and brown sugar until combined. Sprinkle the enclosed pickling spice mix evenly over the meat. Spread half of the mustard mixture over the top of the meat. Reserve remaining mustard to serve on the side. Wrap the corned beef with foil so that space is left on top in between the corned beef and the foil Place it in a baking dish or roasting pan. Bake for 2 hours. Open the foil and bake another 30 minutes. Check out our Grilled Chicken Marinade! Open the foil wrapping and bake another 30 minutes, until the top is lightly browned. Let the meat rest for 10 to 15 minutes, then place on cutting board and cut at a diagonal, across the grain of the meat, into 1/2-inch thick slices. While the meat is resting, place cabbage and potatoes in a large pot, pour some of the juices from the foil packet into the pot and fill with water to cover the vegetables. Boil about 15 to 20 minutes. Serve with cabbage and potatoes. And the reserved mustard dipping sauce. Corned beef and cabbage is essential for St. Patrick’s Day, right? If you’re looking for some more Irish food, check out our 17 St. Patrick’s Day Recipes! Also, check out our Slow Cooker Corned Beef and Corned Beef Hash.
Corned Beef Recipe
Adapted from familyspice
