Brown Sugar & Mustard Glazed Corned Beef

A slow baked and delicious alternative to your typical boiled dinner. Simple ingredients combine to create a sweet and savory meal for St. Patrick's Day or any day!
  • 5-6 lbs of Corned Beef
  • 2 Tbsp. Pickling Spice
  • 1 Orange with Skin On
  • 2 Stalks Celery with leaves-Cut into Large Pieces
  • 2 Carrots-Washed but not Peeled-Cut into Large Pieces
  • ½ Cup Clean Water
  • For Glaze:
  • 1/3 Cup Packed Brown Sugar
  • 1 Tbsp. Yellow Mustard
  • Instructions:

    Soak corned beef in bowl filled with cold water. All of the meat should be covered. Refrigerate for 30 minutes.

    Preheat oven to 300 degrees F.

    Place large piece of heavy aluminum foil in a baking pan. Be sure to use enough foil to wrap around the meat and other ingredients and fold over and make a tight seal.

    Remove meat from bowl, pat dry with paper towel and place corned beef in foil lined pan fat side down.

    Pour cold water over corned beef, sprinkle with pickling spice and arrange oranges, celery and carrots on top. Wrap up corned beef and other ingredients tightly with aluminum foil to create a tight seal so that liquids don’t run out.

    Bake at 300 degrees for 4 hours.

    When fully cooked take out of oven, unwrap foil, remove spices and vegetables and transfer to a clean baking pan.

    Preheat oven to 375 degrees F.

    Mix brown sugar and yellow mustard.

    Spread brown sugar and mustard glaze over the top of the corned beef and return to oven.

    Bake at 375 degrees for 15 more minutes.

    Remove from oven and enjoy!