The Best Corned Beef Recipe (with Honey Marmalade Mustard Glaze)
This Oven Baked Glazed Corned Beef is a fun take on the traditional St. Patrick’s Day meal. Rather than stewing in the CrockPot all day, the homemade corned beef is braised with plenty of seasonings before broiling in the oven with a delicious honey marmalade mustard glaze.
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You’ll love this recipe for Honey Marmalade Mustard Glazed Corned Beef! There are plenty of tips for making the best homemade corned beef as well as some suggestions for what to serve with your corned beef meal
The Best Recipe for Homemade Corned Beef
Originally published in 2011, this baked corned beef recipe has definitely seen a few rounds of St. Patrick’s Day meals in our house over the last 10 years. And, we’re planning to make it again this year.
Homemade corned beef is much easier to make than you’d imagine, and the leftovers are perfect for making sandwiches with. In this post, I’m sharing my favorite corned beef glaze as well as all my tips and tricks for making oven baked corned beef.
★★★★★
Cynthia says –
“I have been having corned beef all my life. My Grandmother, and my Mother both made what I thought was the best ever. Well, may they both rest in peace because you have blown every other corned beef off the charts with this recipe. FANTASTIC!! Truly the BEST I’ve ever had.”
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Glazed Corned Beef Ingredients
You’re going to braise the homemade corned beef with a bunch of great flavors:
- onion
- garlic
- carrot
- celery
- bay leaves
- thyme
- black pepper
- whole cloves
After the meat has braised for a few hours and is nice and tender, you’ll preheat your oven to broil and mix up a really tasty Honey Marmalade Mustard Glaze.
This is the same glaze I use on my Slow Cooker Ham that everyone loves!
Honey Marmalade Mustard Glaze for Corned Beef
The corned beef glaze consists of the following:
- marmalade
- honey
- brown sugar
- dijon mustard
- grainy mustard (I recommend this grainy mustard!)
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
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How to Cook Corned Beef in the Oven
This baked corned beef with mustard and brown sugar is easy to make and is as simple as searing the meat, then braising it in the oven. Here’s how I make glazed corned beef:
- Trim any excess fat from the corned beef, then rinse and pat dry.
- In an oiled dutch oven, sear the beef on all sides.
- Add remaining corned beef ingredients to the dutch oven, bring the mixture to a boil, then transfer to the oven.
- Bake the corned beef until very tender.
- Remove the corned beef from the oven, then transfer the meat to a broiler pan.
- Brush with corned beef glaze, then broil for 10 minutes.
- Once the glazed has broiled for a few minutes, pull it from the oven and let it rest for a bit before slicing into the meat.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
How Do You Cook Corned Beef So It’s Tender?
Got questions about how to make this recipe for roasted corned beef? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
How Long to Cook Corned Beef
Luckily, if you follow this recipe for Corned Beef you shouldn’t have any trouble achieving tender meat. The key is to cook it low and slow, and long enough that the. That’s why I prefer to do a braise in this recipe.
For this glazed corned beef recipe, you’ll need to cook the 5-pound corned beef for 3 to 4 hours, or until it’s very tender.
However, the larger the corned beef, the longer it will take to cook. You can test it with a fork after the 4 hour mark to see if it is tender enough to cut.
After braising the corned beef, it should be broiled for another 10 minutes once the glaze has been spread on.
Unfortunately, you will not achieve the same tender results by cranking up the temperature and shortening the time.
Corned Beef is made from curing brisket, and brisket is best cooked at lower temperatures. If you cook it on high for too long it can turn out tough and chewy.
What is the Right Way to Cut Corned Beef?
Another key to tender Corned Beef is to make sure you cut it properly – corned beef needs to be cut against the grain, not with it.
In addition to tough corned beef, cutting with the grain can also cause your meat to turn out stringy.
The grain is the line of visible muscle. You want your cuts to be perpendicular to those lines.
Why? When you cut through the muscle fibers you shorten them which makes the meat easier to chew.
Where Can I Buy Corned Beef?
I usually purchased my corned beef from Costco, but it is usually sold in practically every grocery store in the US.
You’ll often see it year round, but you definitely shouldn’t have any trouble finding it around St Patrick’s Day.
If you can’t find corned beef in your local supermarket, Cook’s Illustrated: The New Best Recipe has great instructions for curing your own corned beef. You’ll need a brisket if you want to cure it yourself.
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Tips for Making Glazed Corned Beef
Never made Corned Beef for St. Patrick’s Day before? Here are some of my favorite extra tips to go along with this recipe for Honey Marmalade Mustard Glazed Corned Beef.
Do You Have to Rinse Corned Beef?
No, you don’t have to rinse your corned beef before you cook it, but I always start by rinsing my corned beef.
Corned Beef can be pretty salty, so rinsing it will remove an excess salt on the exterior of the beef. Don’t worry about rinsing away all the seasoning, the meat will be infused with plenty of it thanks to the curing process.
How to Get a Sear on Corned Beef?
A good sear gives you extra flavor! After thoroughly rinsing my corned beef, I pat it dry with paper towels. Patting it dry will allow you to get a nice sear on either side before you start your braise.
You can also let it sit, uncovered, on a baking tray in the refrigerator to allow excess moisture to dry off.
Make a Glaze for your Corned Beef
I love to make a glaze, like this Honey Marmalade Mustard Glaze, for my corned beef. The taste goes great along with the meat and it also enhances the look of a recipe that is otherwise pretty bland in appearance.
You can use any sweet fruit marmalade you’d like in the corned beef glaze, but I like to use an orange marmalade.
Broiling the cooked corned beef with the glaze on top will make it nice and thick and super shiny. Make sure to reserve extra corned beef glaze for serving alongside with the meat!
What Temperature Should Corned Beef Be Cooked To?
For food safety, make sure the internal temperature of the corned beef is at least 145 degrees F. The best way to know when your meat is cooked properly is by using an instant read meat thermometer.
How Long Does Corned Beef Last?
Prepared Corned Beef should be stored in a sealed container in the refrigerator and eaten within 2-3 days for best results.
We don’t usually have much leftovers after feeding our crew, but if you have more than you can eat within a few days you will want to store the leftovers in the freezer.
When freezing leftover meat, make sure you store it in a sealed container labeled with the date and contents.
Why this is the Best Corned Beef Recipe:
Check out these 5 star reviews from readers who have made this recipe for Honey Marmalade Mustard Glazed Corned Beef:
“Stop reading and go make this!!! I love corned beef and cabbage and have always eaten it with my family. Well this is the only way I will prepare it from now on!! I cannot wait to make this for my parents/grandparents to show them what they are missing by boiling it. Enjoy!!” — Karla
“My mom made corned beef this way years ago and I have been looking for the recipe ever since. You present it beautifully. I can attest to how delicious it is.” — Donna
“I made this the other day, oh it was to die for! The taste was amazing! Thank you so much for the fantastic recipe, will be making this often!” — Cheri
“I added the glaze to the end product of my slow cooked corned beef and it was fabulous!” — Erin
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What to Serve with Corned Beef:
Are you wondering what to make for St. Patrick’s Day Dinner? Try celebrating St. Patrick’s Day at home with these Irish and Green-themed dinner ideas.
If you’re looking for a new side dish recipe to add to your St. Patrick’s Day menu, you should give this Colcannon with Leeks and Kale a try.
Usually boiled cabbage is traditional to serve with Corned Beef on St. Patrick’s Day. However, my favorite recipe to serve is this Roasted Cabbage with Lemon.
If you want to change things up from the traditional, try serving this Baked White Cheddar Mac and Cheese with Kale and Bacon alongside your Corned Beef and Cabbage in place of potatoes (or maybe alongside them!).
Another great green side dish to pair with your St. Patrick’s Day Corned Beef is this recipe for Roasted Brussels Sprouts with Bacon and Balsamic. This recipe is full of delicious flavor – caramelized, roasted brussels sprouts, savory bacon, and tangy balsamic vinegar.
Classic buttery russet potato mashed potatoes are elevated thanks to the addition of plenty of browned butter and fresh grated parmesan in these Browned Butter Parmesan Mashed Potatoes. Perfect for eating alongside glazed corned beef!
Carrots are another typical side dish to serve with Corned Beef on St. Patrick’s Day. We love these Honey Roasted Carrots for something a little tastier. However, you can always add carrots during the last 45 minutes of the braising time and serve them that way.
Try this Glazed Corned Beef Recipe at Home!
Next time you’re looking for a corned beef recipe that will wow everyone at the table, give this mustard glazed corned beef a try!
Did this recipe knock your socks off? Leave a comment below and give it a review for others to see what you thought of this classic St. Patrick’s Day recipe.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of your dish!
More St. Patrick’s Day Ideas
Kids will love checking out these 30 St. Patrick’s Day Read Aloud Books! Nothing says luck of the Irish like reading these St. Patrick’s Day books and enjoying a little treat afterwards!
St. Patrick’s Day doesn’t have to be all Guinness, Green Beer, or Corned Beef. With kids at home, this Irish holiday can be a day focused on family fun and connections. These Slice and Bake Rainbow Cookies are so fun for kids to make (and enjoy during story time!).
Got leftover corned beef? Thinly sliced leftover Corned Beef and Roasted Cabbage combine to make a tasty Reuben Panini Recipe. The meat and cabbage is sandwiched in between Pumpernickel bread with mustard, thousand island dressing, and gruyere 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.
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What is your favorite St. Patrick’s Day tradition?
Honey Marmalade Mustard Glazed Corned Beef
This Honey Marmalade Mustard Glazed Corned Beef is a fun take on the traditional St. Patrick's Day meal.
Rather than stewing in the crock pot all day, the Corned Beef is braised with plenty of seasonings before broiling in the oven with a delicious Honey Marmalade Mustard Glaze.
Ingredients
For the beef:
- 5 lbs. corned beef
- 1 medium yellow onion, chopped
- 4 cloves garlic, smashed
- 2 carrots, quartered
- 2 celery ribs, quartered
- 3 bay leaves
- 1 teaspoon dried thyme or 2 sprigs fresh thyme
- 2 teaspoons black peppercorn
- 3 whole cloves
- 3-4 cups water
For the glaze:
- 1/3 cup marmalade
- 2 tablespoons honey
- 1 tablespoons brown sugar
- 1 tablespoons dijon mustard
- 2 tablespoons grainy mustard
Instructions
For the beef:
- Preheat oven to 300 degrees F.
- Combine the marmalade, honey, brown sugar, dijion, and grainy mustard. Set aside.
- Trim corned beef of excess fat.
- Rinse and pat dry the beef.
- In a large dutch oven, heat 2 teaspoons olive or canola oil over medium-high heat.
- Add the beef to the pan and cook until browned, 2-4 minutes.
- Flip to the other side.
- Add the onion and garlic around the beef. Cook for 2-4 minutes more until the other side has browned.
- Add the carrot, celery, bay leaves, thyme, peppercorn and cloves.
- Pour the 3-4 cups water into the pot (water should reach mid way point of the beef).
- Bring to a boil, cover, and transfer to the oven for 3-4 hours, or until meat is very tender.
- Remove meat from the dutch oven.
- Preheat oven to 375 degrees F. Line a broiler pan with foil, then place the corned beef on top.
- Spread it with the glaze (reserving excess for serving) and bake at 375 degrees F for 10 minutes.
- Remove from the oven and let rest for 5-10 minutes before slicing.
- Serve topped with extra glaze.
- Serve along side Roasted Cabbage with Lemon and boiled red potatoes (tossed with butter and parsley) and carrots (or you can roast the vegetables too).
Notes
Tips for Making Glazed Corned Beef
I always start by rinsing my corned beef, then patting it dry. Corned Beef can be pretty salty, so rinsing it will remove an excess salt on the exterior of the beef. Patting it dry will allow you to get a nice sear on either side before you start your braise.
You can use any sweet fruit marmalade you’d like in the corned beef glaze, but I typically use an orange marmalade.
Broiling the cooked corned beef with the glaze on top will make it nice and thick and super shiny. Make sure to reserve extra corned beef glaze for serving alongside with the meat!
What is the Right Way to Cut Corned Beef?
Another key to tender Corned Beef is to make sure you cut it properly - corned beef needs to be cut against the grain, not with it. In addition to tough corned beef, cutting with the grain can also cause your meat to turn out stringy.
The grain is the line of visible muscle. You want your cuts to be perpendicular to those lines. Why? When you cut through the muscle fibers you shorten them which makes the meat easier to chew.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 627Trans Fat: 0gFiber: 1gSugar: 12gProtein: 42g
Kalynskitchen says
Wow, does your corned beef look good. This meal is one of my favorite things about St. Patrick’s Day! (Green beer, not so much!) Thanks for mentioning my Roasted Cabbage with Lemon. I’ll definitely be making that one again this year!
Katie says
Thanks, Kalyn. I really liked your cabbage recipe. So much better than boiled!
Courtney says
You know, I’ve never actually made corned beef aside from a family recipe which has nothing to do with cabbage or in a sandwich. This looks so appealing compared to the traditional corned beef and cabbage. YUM! 🙂
Kristy says
Could I make this just using a beef brisket?
sonia says
Fantastic salad, loved the combo of ingredients used, will try it for sure !
Tracy says
Your version of corned beef sounds amazing!!
Sylvie @ Gourmande in the Kitchen says
I’ve never eaten Corned Beef and Cabbage before, I think the most traditional thing eat for St. Patrick’s Day has to be Irish Soda Bread.
skip to malou says
We had it last night to which my hubs jokingly said that I’m a bit early for ST Paty’s haha. It was only when we came over here in the US when I started eating corned beef,. The instructions said I should bake it like you did but i cooked it on stove top. You think there was a difference though?
Emma says
This sounds delicious, and a great new way to utilise some of my glut of homemade marmalade! Where do you buy your corned beef? In the UK I have never yet been able to track it down (except the stuff in tins)
Katie says
It is sold in practically every grocery store here. This particular one came from Costco. Cook’s Illustrated: The New Best Recipe has great instructions for curing your own Corned Beef.
Lucky you with homemade marmalade! That is something I’ve always wanted to make but not yet gotten around to. It is one of my favorite jams.
Liz @ Blog is the New Black says
Looks GREAT! I love corned beef.
Jamie | My Baking Addiction says
I love corned beef, but have only made it a few times. The addition of honey sounds incredible!
Wenderly says
I have never made or eaten Corned Beef & cabbage if you can believe it! This looks amazing! I do believe that it’s time I tried some!
Maameemoomoo says
It’s about time i stop by to say hello!
I have seeing your gorgeous food photos very often in FoodGawker and Tastespotting. I must say, they are simply stunning.. Your photos gotta be one of the very few ones that i’ll stop and stare. 🙂
So yeah, great blog Katie, and beautiful photos!
Meaghan says
As an Irish-American, St. Patty’s is my favorite holiday! Corned beef is awesome, but I’m not big on the cabbage, at least not the way it is traditionally cooked. Corned beef is actually and Irish-American thing, since immigrants could only afford the cheap cut of meat.
And my favorite St. Patrick’s Day tradition? My family’s annual NYC pub crawl. This year will be the 24th year we do it, and it’s usually about 30 people. You can imagine the insanity!
Tricia @ Saving room for dessert says
I’ve been thinking about corned beef lately. I’ve never tried to make it but feel the need to be all St. Patrick’s Day this year. I may have to give it a try because your recipe sounds terrific! Have a great weekend.
carolyn says
You’ve made one of the least visually appealing dishes I know of look beautiful. Lovely!
Jana says
I knew I should have bought that corned beef on sale yesterday! this looks fab. Your photos are gorgeous. I have to say I’m pretty stoked to have come across your luscious site.