If you’re searching for a better way to make corned beef, this Easy Oven Roasted Corned Beef with Mustard Glaze is the upgrade your dinner table deserves. Roasting instead of boiling transforms this classic dish into a deeply flavorful, tender roast with a caramelized crust that feels special yet approachable.
Why You’ll Love This Oven Roasted Corned Beef
This recipe delivers everything you want from a holiday-worthy main dish without complicated steps. Oven roasting concentrates the beef’s natural flavors while keeping it juicy, and the sweet mustard glaze balances the savory meat perfectly.
- Rich, tender texture without boiling
- Caramelized mustard crust for bold flavor
- Family-friendly ingredients
- Perfect for holidays or Sunday dinners
- Minimal prep with impressive results
Once you try corned beef this way, it’s hard to go back to the traditional method.
Ingredients You’ll Need
- 1 corned beef brisket (with seasoning packet, if included)
- 1 large yellow onion, cut into wedges
- 4 garlic cloves, lightly crushed
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 1 teaspoon ground black pepper
- ¼ cup coarse grain mustard
- 2 tablespoons brown sugar
- 1 cup beef broth or non-alcoholic dark beer
These simple ingredients work together to build layers of savory, sweet, and aromatic flavor.
How to Make Oven Roasted Corned Beef with Mustard Glaze
Step 1: Prepare the Oven and Pan
Preheat your oven to 325°F (165°C). Arrange onion wedges, garlic, bay leaves, and peppercorns in the bottom of a roasting pan or Dutch oven.
Step 2: Add the Corned Beef
Place the corned beef brisket on top of the aromatics, fat side up. Sprinkle with ground black pepper and any included seasoning packet. Pour the broth or non-alcoholic beer into the pan.
Step 3: Roast Until Tender
Cover the pan tightly with foil or a lid. Roast for about 2½–3 hours, until the meat is fork-tender.
Step 4: Make the Mustard Glaze
In a small bowl, mix the grain mustard and brown sugar until smooth and spreadable.
Step 5: Glaze and Caramelize
Remove the foil, spread the mustard glaze generously over the corned beef, and return it to the oven uncovered. Roast for another 20–30 minutes until the glaze is bubbly and lightly browned.
Step 6: Rest and Slice
Let the meat rest for 10 minutes before slicing against the grain. This ensures maximum tenderness.
Tips & Variations
- Extra crust: Broil for 2–3 minutes at the end for deeper caramelization.
- Milder flavor: Use Dijon mustard instead of coarse grain.
- Sweeter glaze: Swap brown sugar for honey or maple syrup.
- Make ahead: Roast the beef earlier in the day and glaze just before serving.
- Leftovers: Slice thin for sandwiches or hash the next day.
Serving Ideas & Storage
Serve this oven roasted corned beef with roasted potatoes, steamed cabbage, carrots, or a crisp green salad. It also pairs beautifully with whole-grain bread and mustard on the side.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth to keep the meat moist.
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Easy Oven Roasted Corned Beef with Mustard Glaze
- Total Time: 3 hours 35 minutes
- Yield: 8 servings 1x
Description
Oven Roasted Corned Beef with Mustard Glaze is a flavorful upgrade from boiling—slow-roasted until tender, then finished uncovered with a caramelized grain mustard and brown sugar crust. Perfect for a family holiday dinner or a cozy weekend meal.
Ingredients
1 corned beef brisket (3–4 lb / 1.4–1.8 kg), with seasoning packet if included
1 large yellow onion, cut into wedges
4 garlic cloves, lightly crushed
2 bay leaves
1 tbsp whole black peppercorns
1 tsp ground black pepper
1 cup (240 ml) beef broth OR non-alcoholic dark beer (family-safe)
1/4 cup coarse grain mustard
2 tbsp brown sugar
Instructions
1. Preheat oven to 325°F (165°C). Place onion wedges, garlic, bay leaves, and peppercorns in a roasting pan or Dutch oven.
2. Set corned beef on top (fat side up). Sprinkle with the seasoning packet (if included) and the ground black pepper.
3. Pour in the beef broth (or non-alcoholic dark beer). Cover tightly with foil or a lid.
4. Roast 2 1/2 to 3 hours, until fork-tender.
5. Mix grain mustard and brown sugar in a bowl to make the glaze.
6. Uncover the pan. Spread glaze evenly over the top of the corned beef.
7. Return to oven uncovered for 20–30 minutes, until the glaze bubbles and caramelizes. (Optional: broil 2–3 minutes for extra crust—watch closely.)
8. Rest 10 minutes, then slice against the grain. Serve warm.
Notes
Family-safe swap: Use beef broth or non-alcoholic beer instead of regular beer.
Make-ahead: Roast until tender, refrigerate, then glaze and finish in the oven before serving.
Storage: Refrigerate leftovers up to 4 days in an airtight container. Reheat gently with a splash of broth.
Serving idea: Pair with roasted potatoes, cabbage, carrots, or a simple green salad.
- Prep Time: 15 minutes
- Cook Time: 3 hours 20 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 serving (about 6 oz / 170 g)
- Calories: 390
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 110 mg
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~390 |
| Protein | 28g |
| Carbohydrates | 6g |
| Fat | 28g |
| Fiber | 1g |
| Sodium | ~980mg |
Final Thoughts
This Oven Roasted Corned Beef with Mustard Glaze proves that a simple change in cooking method can make a classic dish feel brand new. With its tender texture and irresistible crust, it’s a recipe you’ll want to make well beyond the holidays.