Corned Beef with Mustard Sauce

Corned Beef with Mustard Sauce

This corned beef with mustard sauce was incredibly delicious.

Corned Beef, sliced on a cutting board.

I usually purchase the prepackaged corned beef and prepare it according to the package.  This time I wanted to try a different method.  It worked beautifully!

This was so full flavor, moist and tender. Just in time for St. Patrick’s Day!

Try our Bread Pudding!

Best Corned Beef Recipe

Corned Beef with Mustard Sauce - corned beef package

Preheat oven to 325°F.

Start with your standard store-purchased package. Remove the meat and spice packet from the package.

Lay the meat, fat side up, on a large piece of heavy-duty aluminum foil (large enough to fold seals on top and 2 ends).

Corned Beef with Mustard Sauce - corned beef with the sauce spread over it

In a small bowl, whisk together honey mustard, whole grain mustard, and brown sugar until combined.

Sprinkle the enclosed pickling spice mix evenly over the meat. Spread half of the mustard mixture over the top of the meat. Reserve remaining mustard to serve on the side.

Corned Beef with Mustard Sauce - corned beef wrapped in aluminum foil

Wrap the corned beef with foil so that space is left on top in between the corned beef and the foil

Place it in a baking dish or roasting pan. Bake for 2 hours. Open the foil and bake another 30 minutes.

Check out our Grilled Chicken Marinade!

Corned Beef with Mustard Sauce - cabbage in a pot

Open the foil wrapping and bake another 30 minutes, until the top is lightly browned.

Let the meat rest for 10 to 15 minutes, then place on cutting board and cut at a diagonal, across the grain of the meat, into 1/2-inch thick slices.

While the meat is resting, place cabbage and potatoes in a large pot, pour some of the juices from the foil packet into the pot and fill with water to cover the vegetables.  Boil about 15 to 20 minutes.

Corned Beef with Mustard Sauce sliced on a wooden cutting board

Serve with cabbage and potatoes. And the reserved mustard dipping sauce.

Corned Beef with Mustard Sauce on a white plate with potatoes and cabbage

Corned beef and cabbage is essential for St. Patrick’s Day, right? If you’re looking for some more Irish food, check out our 17 St. Patrick’s Day Recipes!

Also, check out our Slow Cooker Corned Beef and Corned Beef Hash.

Corned Beef Recipe

Corned Beef, sliced on a cutting board.

Corned Beef with Mustard Sauce

Corned Beef with Mustard Sauce – This corned beef is so flavorful, moist, and tender.
4.67 from 18 votes
Print Pin Rate
Course: Beef, Dinner, Entree, Main Course
Cuisine: American, English
Keyword: beef, corned beef, mustard sauce
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes
Servings: 6
Calories: 634kcal
Author: Leigh Harris

Ingredients
 

  • 4 lb corned beef
  • 1/4 cup honey mustard
  • 1/4 cup whole grain mustard
  • 1 Tbsp brown sugar light
  • Cabbage and Potatoes

Instructions

  • Preheat oven to 325°F.
  • Remove the meat and spice packet from the package.
  • Lay the meat, fat side up, on a large piece of heavy-duty aluminum foil (large enough to fold seals on top and 2 ends).
  • Evenly sprinkle peppercorns from package over the beef.
  • In a small bowl, whisk together honey mustard, whole grain mustard, and brown sugar until combined.
  • Spread half of the mustard mixture over the top of the meat.
  • Reserve remaining mustard to serve on the side
  • Wrap the corned beef with foil so that space is left on top in between the corned beef and the foil
  • Place foil-wrapped corned beef in a shallow roasting pan and bake for 2 hours.
  • Open the foil wrapping and bake another 30 minutes, until the top is lightly browned.
  • Let the meat rest for 10 to 15 minutes, then place on cutting board and cut at a diagonal, across the grain of the meat, into 1/2-inch thick slices.
  • Serve with reserved mustard on the side.

Nutrition

Calories: 634kcal | Carbohydrates: 7g | Protein: 45g | Fat: 45g | Saturated Fat: 14g | Cholesterol: 163mg | Sodium: 3850mg | Potassium: 912mg | Fiber: 1g | Sugar: 4g | Vitamin C: 82mg | Calcium: 27mg | Iron: 5mg

Adapted from familyspice

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26 Comments

  1. I can’t read through this post without water in my mouth. Corned beef is the best. Mustard is even better….Way to bring all that together. YUM!!5 stars

  2. Yes, yes and yes! My husband makes this weird sweet glaze. This year I am going to make TWO – one with your sauce and one with his . . . and we know which one is gonna win. Thanks for sharing!5 stars

  3. I love corned beef, a reuben is one of my favorite sandwiches, ever. The saurkraut and melted cheese, and 1000 Island! YUM! I make corned beef in the crock pot, cook it until it falls apart, so tender. But I’ve never thought of a mustard sauce. This looks so delish! And then using the mustard sauce for the cabbage? Brilliant!!! Another must make! Thanks.5 stars

  4. We love corned beef for St. Patty’s. I’ll have to give the mustard sauce a try. Thanks for sharing with SYC.
    hugs,
    Jann

  5. I have never tried corned beef always wondered what it taste like. Sounds yummy though. Thanks for linking up to Share With Me. Sorry to be late commenting we have my mother visiting from America. 🙂 Thanks for joining in. #sharewithme5 stars

  6. Received rave reviews from experienced cb & c regulars, first timers and even the most critical taster of all -myself!! Thank you.5 stars

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