Happy St Patrick’s Day
We’d had a nice traditional Corned Beef Dinner while down in Florida last month, so I decided that we should try something a little different today. I found this post about baking corned beef instead of boiling it and figured we could give it a try. It was very tasty, but you still need to cook the veggies separately. So, if you’re looking for easy and minimal cleanup, I would still go with boiled, but this is nice for a change.
Baked Corned Beef
3-6 lb corned beef brisket
10-20 whole cloves
4-5 heaping tablespoons dijon mustard*
2-3 teaspoons honey*
2-3 tablespoons dark brown sugar
*I didn’t have honey mustard, so I mixed mustard and honey, you can use honey mustard if you have some. Mix 2-3 tablespoons of mustard with 1-2 teaspoons of honey (use hot mustard if you like it hotter)
Preheat oven to 325 degrees.
Take the corned beef out of the package, pat it dry. Lay the corned beef flat on a large piece of foil, fat side up. [Note: I needed to put several pieces of foil together to get something that would seal and still tent over the meat. If your piece of foil is going to be too small to do that stop now and put several pieces together. Really. I got all the glaze on the top and then had to redo the foil – it was a mess – don’t do that.]
Stick the cloves all over the top of the meat, evenly distributed. Then pour/brush the honey mustard over the top so that it’s all covered. Sprinkle with a tablespoon or so of brown sugar. Seal up the foil, tenting it so that there’s space between the meat and the foil on top. Put it on the middle rack of the oven. After a couple of hours check the temperature – if it’s 185 degrees you’re good.
Take the meat out of the oven, and open up the foil. Mix together another tablespoon or so of honey mustard and brown sugar glaze while turning on the broiler. Brush/pour the glaze over the meat and put it under the broiler to get brown and crispy, about 5 minutes. It looks pretty good coming out of the oven, all shiny and gooey.
Meanwhile, cook some potatoes, carrots and cabbage. I like my cabbage with onions, but you may like it plain. There was a lot of flavorful juice came out of the meat. I think it would have been really great to cook the cabbage using some of those salty juices, but I didn’t think of it in time.