Spicy brown sugar glazed corned beef

St. Patty’s Day is an excellent excuse for making corned beef. I grew up with boiled corned beef, but I like this variation. Try it, I promise you won’t be disappointed!

I like this version because it doesn’t cook the meat until it disintegrates.  You can bake it for longer if you think it will be too tough for you.

You’ll need:

  • 3 lb. corned beef
  • 1/2 c. brown sugar
  • 1/2 c. spicy dijon mustard
  • pickling spice packet that comes with the corned beef
  1. Boil the corned beef for about 5-10 minutes. Why? To leech some of the salt out that they use to preserve it.
  2. Remove from boiling water and place on a piece of tin foil nested inside a 9×13 pan fat side up. I put mine on a small baking rack to keep it off of the foil to prevent sticking.
  3. Mix the mustard, pickling packet, and brown sugar.
  4. Brush generously onto the corned beef.
  5. Cover/wrap another piece of foil to seal it tight.
  6. Cook in 350 degree oven for 2 hrs.
  7. Remove from oven. Let rest for 10 min.
  8. Slice and top with more of the glaze. 
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