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Sliced honey mustard glazed corned beef with herbs on a wooden board.

Honey Mustard Glazed Corned Beef

This recipe transforms classic corned beef into a spectacular centerpiece with a sticky, sweet, and sharp honey mustard glaze. The brisket is first simmered to perfect tenderness, then coated and caramelized under a hot broiler for a lacquered, crackling crust. It's a simple yet elegant dish that turns a comforting meal into a delicious event.
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Prep Time 15 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 35 minutes
Servings: 6
Course: Main Course
Cuisine: American, Irish
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • Water, as needed
  • 1/2 cup whole grain mustard
  • 1/3 cup honey
  • 3 tablespoons brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon garlic powder

Equipment

  • Large Dutch oven or heavy pot
  • Measuring cups and spoons
  • Small mixing bowl
  • Whisk
  • Pastry brush
  • Baking sheet
  • Oven-safe rack
  • Aluminum foil
  • Sharp carving knife
  • Cutting board

Method
 

  1. Place the corned beef brisket fat-side up in a large Dutch oven. Add the seasoning packet. Cover the meat completely with cold water.
  2. Bring the water to a boil over high heat, then immediately reduce to a very gentle simmer. Cover the pot and simmer for 2.5 to 3 hours, until the meat is fork-tender.
  3. While the beef simmers, prepare the glaze. In a small bowl, whisk together the whole grain mustard, honey, brown sugar, apple cider vinegar, and garlic powder. Set aside.
  4. Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil and place an oven-safe rack on top.
  5. Carefully remove the cooked corned beef from the cooking liquid and place it on the prepared rack. Discard the cooking liquid.
  6. Using a pastry brush, generously coat the entire surface of the meat with a thick layer of the honey mustard glaze. Reserve about one-third of the glaze for a second coat.
  7. Bake the glazed corned beef for 20 minutes.
  8. Remove the beef from the oven and brush on the remaining glaze.
  9. Turn the oven to broil. Return the pan to the oven and broil for 3 to 5 minutes, watching closely, until the glaze is bubbly and deeply caramelized.
  10. Remove the corned beef from the oven and let it rest for 15 minutes. Slice thinly against the grain before serving.

Notes

For a tender result, maintain a very gentle simmer, not a rolling boil. Watch the broiler closely to prevent the sugary glaze from burning. Always slice the meat against the grain for maximum tenderness. Extra glaze can be warmed and served on the side or used on roasted vegetables. Substitutions: Dijon mustard can replace whole grain mustard; maple syrup can replace brown sugar; orange juice can replace apple cider vinegar.