The Best Corned Beef Recipe

This Oven Baked Glazed Corned Beef is a flavorful twist on the classic St. Patrick’s Day dish. Instead of slow cooking, the corned beef is braised with aromatics, then broiled with a rich honey marmalade mustard glaze for a perfectly caramelized finish. In this post, you’ll find tips for the best homemade corned beef and easy side dish ideas to complete your meal.

This recipe was originally published in 2011. It has been updated from the archives to edit for clarity and add recipe tips and frequently asked questions.

The Best Recipe for Homemade Corned Beef

Growing up, Corned Beef and Cabbage was always on the table for St. Patrick’s Day, and I have fond memories of that meal. But for a long time, I never actually made it myself. Then, years ago, I decided it was time to change that—I missed the tradition and wanted to give it my own spin.

Instead of the classic slow cooker method, I braised the corned beef, then brushed it with a marmalade honey mustard glaze before broiling it to caramelized perfection. The result? A perfectly tender corned beef with a balance of savory and sweet flavors that made this dish even better than I remembered.

Since 2011, this oven-baked glazed corned beef has been a St. Patrick’s Day favorite in our house. It’s a recipe we return to year after year, and I can’t imagine celebrating without it!

Glazed Corned Beef Ingredients

Before you start, check your pantry and fridge for these key ingredients! For exact measurements and step-by-step instructions, scroll to the bottom of this post for the FREE printable recipe card.

For the Braised Corned Beef:

These ingredients infuse the meat with rich, savory flavor as it slowly braises, resulting in a fall-apart tender corned beef with incredible depth:

• Onion – Adds a natural sweetness and depth to the broth.
• Garlic – Enhances the savory flavor of the beef.
• Carrot – Brings a hint of sweetness while enriching the braising liquid.
• Celery – Adds subtle earthiness and aromatic depth.
• Bay leaves – Infuse the meat with a delicate herbal note.
• Thyme – A classic herb that pairs beautifully with slow-cooked meats.
• Black pepper – Provides a mild heat that balances the glaze’s sweetness.
• Whole cloves – Add warmth and a slightly spiced aroma to the dish.

For the Honey Marmalade Mustard Glaze:

After braising, the corned beef gets brushed with a glaze before broiling for the perfect balance of sweet and savory and a caramelized finish:

• Marmalade – Adds citrusy sweetness and a touch of zest. (I love using orange marmalade!)
• Honey – Helps create a sticky, caramelized glaze.
• Brown sugar – Deepens the sweetness with a subtle molasses flavor.
• Dijon mustard – Adds tanginess and a bit of spice.
• Grainy mustard – Brings texture and a bold mustard bite. (This is my favorite grainy mustard!)

Love this corned beef glaze? It’s the same one I use on my Slow Cooker Ham with Honey Marmalade Mustard Glaze, and it’s always a crowd-pleaser!

Corned Beef Recipe FAQs

Have questions about making glazed corned beef? Here are answers to some of the most common ones! If you don’t see your question here, leave a comment below—I’d love to help.

Where can I buy corned beef?

Corned beef is available in most grocery stores, especially leading up to St. Patrick’s Day. I usually buy mine at Costco, but you can also find it at major supermarkets year-round.

If you can’t find it, you can cure your own brisket at home using a method like the one in Cook’s Illustrated: The New Best Recipe.

Do you have to rinse corned beef before cooking?

You don’t have to, but I always do! Rinsing removes excess surface salt from the brining process, helping balance the flavor. Don’t worry—you won’t wash away all the seasoning, since the flavor is already infused into the meat.

How do I cook corned beef so it’s tender?

The secret to tender corned beef is low and slow cooking. A long braise at 300°F for 3 to 4 hours allows the connective tissue to break down, making the meat fork-tender.

Katie’s Tip: Cooking it at a higher temperature won’t speed up the process—it’ll only make the meat tough.

How do you get a good sear on corned beef?

Searing the meat before braising adds a deeper, richer flavor. To get the best crust:

1. Pat the corned beef dry with paper towels before searing.
2. Use a Dutch oven over medium-high heat with a little oil.
3. Let the meat sit undisturbed for 2-3 minutes per side to develop a golden crust.

How long does it take to cook corned beef in the oven?

For fall-apart texture, braise a 5-pound corned beef in the oven for 3 to 4 hours at 300°F. Larger cuts will take longer. After braising, broil the honey mustard glaze for 10 minutes to caramelize the top.

Check for doneness by inserting a fork—if it slides in easily, the meat is ready.

What temperature should corned beef be cooked to?

For food safety, corned beef should reach at least 145°F. However, for buttery tenderness, let it cook to 190-205°F—this allows the connective tissue to fully break down, making the meat incredibly soft.

What’s the right way to cut corned beef?

Slicing corned beef the wrong way is the #1 mistake people make! For the most tender, easy-to-chew texture, always slice against the grain—this shortens the muscle fibers and prevents toughness. Not sure how? Here’s what to do:

How to Slice Corned Beef Against the Grain

1. Let it Rest – After cooking, allow the corned beef to rest for 5-10 minutes to retain moisture.
2. Identify the Grain – Look for the visible muscle fibers running through the meat.
3. Position the Knife – Place your knife perpendicular to the grain (not parallel).
4. Slice Thinly – Using a sharp knife, cut ¼-inch thick slices for the most tender texture.
5. Serve & Enjoy – Arrange the slices and drizzle with extra glaze for the best flavor.

What’s the best glaze for corned beef?

I love using my Honey Marmalade Mustard Glaze—it adds a balance of sweet, tangy, and slightly spicy flavors that complement the beef perfectly.

Orange marmalade works great, but you can experiment with other fruit preserves like apricot or peach for a twist!

How long does cooked corned beef last?

Store leftovers in an airtight container in the fridge for 2-3 days. If you have extra, check out my freezer storage tips below!

How to Store Leftover Corned Beef

Keep corned beef fresh and flavorful with these simple storage tips.

Refrigerator Storage

Allow the corned beef to cool completely before storing to prevent condensation and moisture loss. You can either leave it whole or slice it—keeping it whole helps retain juiciness, while slicing makes reheating more convenient.

To prevent it from drying out, wrap it tightly in foil, plastic wrap, or place it in an airtight container. For the best flavor and texture, consume within 3 to 4 days.

Freezing Leftover Corned Beef

For longer storage, wrap the corned beef tightly in plastic wrap, then foil, and place it in a freezer-safe bag to prevent freezer burn. Label and date the package so you know when to use it.

Frozen corned beef maintains peak quality for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator to preserve its texture.

Best Ways to Reheat

To reheat corned beef, the oven provides the best results.

• Wrap slices in foil and warm them at 300°F for about 10 minutes.
• On the stovetop, heat in a covered skillet with a splash of broth to keep it moist.
• If using a microwave, warm in 30-second bursts, checking frequently to prevent over-drying.

What to Serve with Corned Beef

Looking for the perfect St. Patrick’s Day side dishes? These Irish-inspired and green-themed recipes pair perfectly with glazed corned beef!

Classic & Traditional Sides

• Roasted Cabbage with Lemon – A fresh take on the traditional boiled cabbage.
• Colcannon with Leeks & Kale – Creamy mashed potatoes mixed with buttery greens.
• Honey Roasted Carrots – A slightly sweet, caramelized twist on a classic side. (Or, add carrots to the braise in the last 45 minutes!)

Hearty & Comforting Options

• Baked White Cheddar Mac & Cheese with Kale & Bacon – A cheesy, savory alternative to potatoes.
• Browned Butter Parmesan Mashed Potatoes – Buttery mashed potatoes elevated with nutty browned butter and parmesan.

Savory Green Side Dishes

• Roasted Brussels Sprouts with Bacon & Balsamic – Caramelized sprouts tossed with crispy bacon and tangy balsamic.
• Garlicky Sauteed Kale – A quick and easy green side dish that’s ready in under 15 minutes. Fresh kale is sautéed with garlic, shallots, white wine, and lemon juice for a flavorful, balanced dish.

Try this Glazed Corned Beef Recipe at Home!

Next time you’re craving a show-stopping corned beef recipe, give this mustard-glazed corned beef a try! It’s the perfect way to impress family and friends, whether you’re celebrating St. Patrick’s Day or just want a flavorful, comforting meal.

Did you love this recipe? Leave a comment and a review to let others know how it turned out! And if you make it, snap a photo and tag me on Instagram @goodlifeeats with #goodlifeeatsrecipes—I’d love to see your honey mustard corned beef!

More St. Patrick’s Day Ideas

Looking for more ways to celebrate St. Patrick’s Day beyond corned beef and cabbage? Whether you’re cooking, reading, or baking, these festive ideas bring the holiday spirit to life!

Wondering what to make for St. Patrick’s Day dinner? From fresh green side dishes to classic Irish favorites, there are plenty of ways to create a festive meal. Check out these Easy St. Patrick’s Day Dinner (20 Recipe Ideas!) for inspiration and make your celebration one the whole family will enjoy!

Fun for Kids: Nothing says “luck of the Irish” like a good book and a treat! Check out these 30 St. Patrick’s Day Read-Aloud Books, perfect for story time. Pair them with a batch of Slice and Bake Rainbow Cookies—they’re fun for kids to make and even more fun to eat!

Leftover Corned Beef? Turn it into something delicious! Thinly sliced leftover corned beef and roasted cabbage make the ultimate Reuben Panini—layered on pumpernickel bread with mustard, Russian dressing, and gooey Gruyère cheese.

Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.

What is your favorite St. Patrick’s Day tradition?