I usually save this recipe for right around St. Patrick’s Day, but there are people who enjoy Corned Beef all year, so I thought, Why not post this now?
I know a lot of people don’t like corned beef because every time they’ve had it, it was chewy or tough. I’ll share a secret with you: bake it, don’t boil it! When you bake the meat at a low temperature in a crock pot for hours and hours, the heat breaks up the collagen and fat, leaving you with a tender, falling apart yummy corned beef, not the rubbery mess you got at the pub last year with your annual Guinness.
If the crock pot isn’t your speed, you can bake the corned beef in the oven at a lower temperature over several hours and get the same effect.
Baked Corned Beef
- 1 Corned Beef Brisket (2-4 lbs),
- 1 cup (not packed) brown sugar- Light or dark, use whatever you have
- 1 jar Stone Ground Mustard (I like Ingelhoffer or Moorehouse)- DO NOT USE DIJON. USE STONE GROUND MUSTARD ONLY.
For Crockpot: line your crockpot with a Crockpot liner and turn on to LOW.
For Oven: Preheat oven to 250 degrees
- Remove beef from package. Rinse meat. Discard packaging and spice envelope.
- In a small mixing bowl, combine sugar and mustard. Stir until combined. It’s ok if it’s lumpy.
- Place beef in crockpot or baking dish.
- Pour sugar/mustard mixture over meat.
Crockpot: Put lid on pot and cook for 6-8 hours on low.
Oven: Cover loosely with foil and bake at 250 degrees for 3-4 hours. Remove foil for last hour of baking.
Serve with baked or boiled New Potatoes, cabbage, and carrots. I dislike boiled cabbage, so I usually make Coleslaw with Walden Farms Coleslaw dressing.
If you have any leftovers (you probably won’t) it makes great corned beef hash too.
Oh, and Corned beef stays pink after it’s cooked because of how it is cured (or corned), so if you are squiffy about stuff like that, get a food thermometer. It should read 160 degrees or higher.