Thursday, March 12, 2015

Corned Beef Brisket with Honey Mustard Glaze - St. Patrick's Day Recipe

  • 3-4 lb - Corned Beef Brisket 
  • 12 oz - Beer
  • Pickling Spice packet that comes with the corned beef
  • 1 TBS - Pickling Spice
  • 4 TBS - Coarse Black Pepper
  • 1/2 Cup - Spicy Brown Mustard
  • 1/4 Cup - Honey
  • 1/4 Cup - Light Brown Sugar
  • Open corned beef, rinse and reserved seasoning packet.
  • Liberally season all sides of the corned beef with black pepper.
  • Place brisket fat side up on a raised rack in a baking dish.
  • Add the packet and 1 TBS pickling spice and beer in the bottom of the dish.
  • Tightly cover the dish with aluminum foil and place into a 325º oven.
  • Cook corned beef for 3 hours or until tender (tender = meat probe easily slides into the thickest part of the brisket.)
  • Once the brisket it tender remove from oven and increase temperature to 375º
  • Mix mustard, honey and brown sugar and baste all sides of the brisket.
  • Place back in the oven for 30 minutes, basting every 10 minutes until the glaze is set.
  • Remove brisket from the oven and let rest at least one hour before slicing.  Resting in the refrigerator over night is even better.
  • Slice thin across the grain for Reubens or thicker slices to serve with a main course.


  1. Could I use Dijon mustard instead of spicy

  2. I made this last year, and it is amazing

  3. What are we eating!


  4. This turned out perfect and was easy to do! I won't go back to boiling the corned beef that is for sure. Delicious! I followed the recipe exactly, with the addition of ground coriander to the black pepper rub.