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

Scale

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

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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