This year try baking the corned beef instead of boiling it, honey-mustard sauce is perfect..
Servings: 6 Prep Time 5 min Cook Time 2 hours
Ingredients
- 3 lb corned beef
- 1/4 cup of honey
- 1/4 cup of whole grain mustard
- 2 tbsp light brown sugar
Instructions
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Sometimes corned beef can be very salty, especially when baked. To remedy this, simply place the corned beef in a large pot of water and boil over high heat for a minute. Drain the water and pat the corned beef dry
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Preheat the oven to 350 degrees. Layer a large piece of tin foil in a baking pan then place the corned beef fat side up on top of the foil.
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Combine the mustard and honey together and mix until well combined. Pour 1/4 of the sauce into a serving dish and set aside for dipping. Spread the remaining honey-mustard mixture evenly over the corned beef. Next, sprinkle the brown sugar on top evenly.
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Wrap the corned beef with foil so that space is left in between the corned beef and the tin foil. Place into the oven and bake for 2 hours.
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Open the foil and broil the corned beef for 2-3 minutes, until the honey-mustard top is bubbly and lightly browned. Watch carefully so it doesn’t burn. Let the corned beef rest for at least 10 minutes before slicing across the grain of the meat. Serve with the reserved honey-mustard sauce. Enjoy!
Leftover Corned Beef Recipes
Reuben Sandwiches are a classic way to enjoy cold cut corned beef. I love the flavor combo of Reubens so much that I brainstormed a way to turn the famous NYC deli sandwich into Reuben Soup.
With creamy potatoes, tender leftover meat and savory broth, Corned Beef and Cabbage Stew is another go-to method for using cooked corned beef. I think it’s tasty enough to be worth baking corned beef the day before just for the opportunity to make this comforting stew.
Then there’s the hash I crave more than any other: Corned Beef and Red Potato Hash. This skillet fried recipe is delicious with a fried egg on top or served just as is for breakfast, brunch or anytime you need a quick and satisfying meal.