For our St. Patrick’s Day dinner I decided to make a Baked Corned Beef, boiled potatoes and some fried cabbage (recipe to follow). The boys thoroughly enjoyed both of them.
These are the ingredients I used.
The first thing I did was to remove the corned beef from it’s package and give it a good rinse under the tap before placing it on a lightly greased piece of aluminum foil.
In a small bowl I mixed together both mustards and the pickling spice.
I spread this evenly over the top of the piece of corned beef…
And then sprinkled the brown sugar over top of the mustard mixture before wrapping it fully in aluminum foil, “tenting the foil” to make sure it wasn’t touching the top of the corned beef.
I placed the foil wrapped corned beef in a baking pan and let it cooked for about 2 1/2 hours at 350 degrees. opening up the aluminum foil during the last ten minutes to allow topping to crisp up. Here it is straight out of the oven ready to cut.
I sort of sliced it before I dished it out with the fried cabbage and boiled potatoes!
Baked Corned Beef
Preparation Time: 15 minutes Cooking Time: 2 1/2 hours Servings: 2 – 4
- 1 corned beef, about 2 – 3 lbs.
- 1/2 cup Dijon mustard
- 1/4 cup spicy yellow mustard
- 2 tsp. pickling spice
- 4 tbsp. brown sugar
- Preheat oven to 350 degrees. Lightly grease a piece of aluminum foil big enough to wrap loosely around corned beef.
- Remove corned beef from package and run under tap water to remove sliminess.
- In a small bowl, mix together both mustards and pickling spice.
- Spread this mixture over top of corned beef.
- Sprinkle brown sugar over top of mustard mixture.
- Wrap loosely in greased aluminum foil, making sure to tent the top so it isn’t touching the mustard mixture.
- Place foil package in baking pan.
- Bake at 350 degrees for about 2 1/2 hours.
- Open foil up during last 10 minute to allow the topping to crisp up.
- Let stand 5 – 10 minutes and then slice.