Oven Baked Corned Beef with a Honey Mustard Glaze
Oven Baked Corned Beef with a Honey Mustard Glaze
The “vagaries of March” in Nebraska can include snow, below-zero temperatures, and wind. On the other hand, March can also hold the sunny days of early spring and the first hints of new growth. I count on St. Patrick’s Day celebrations to put a positive spin on the month. First, St. Patrick’s celebrates “the Green” and though I may not yet see it on a leafy branch, I wear the green Shamrock on St. Patrick’s Day.
Corned beef starts as a piece of beef brisket that has been cured in rock salt and spices. Interestingly, although corned beef and cabbage is considered a traditional St. Patrick’s Day feast around the world, it didn’t originate in Ireland. Instead, historians think it was popularized by Irish immigrants to the U.S. because it was less expensive than the real Irish tradition of beef and potatoes, often found in Irish Stew.
For a simple dinner or party, I like to serve the famous Corned Beef Slider recipe sent to me by Buzz Savories’ Web Designer, Kim Woods. I make this annually on St. Pat’s Day and serve it happily because my guests and family enjoy it and it’s a remembrance of the day. My advice: people love these so make plenty.
Corned Beef Sliders require corned beef, and this year I’m roasting mine with a Buzz Savories Honey Mustard glaze for several reasons. Roasting brings out a subtle and delectable beefy flavor you don’t get from boiling, it slices paper thin so it’s easy to stack in the buns for sliders, and the Buzz Savories Honey Mustard glaze adds a touch of sweet with heat.
You can serve Corned Beef Sliders with steamed or sauteed cabbage or, for a smaller group or party, cabbage charred in a hot oven on your sheet pan. It’s all good!
Oven Baked Corned Beef with a Honey Mustard Glaze
What You'll Need:
- 3 Tb. Buzz Savories Spicy Beer Mustard
- 2 tsp. vegetable oil
- 2 ½ pound corned beef 3 oz,/ serving = approx. 10
Honey Mustard Glaze
- ½ cup light brown sugar
- ½ cup Buzz Savories Honey Mustard
- ½ cup water
How To Prepare:
- Preheat oven to 350 Degrees and place a large piece of aluminum foil in oven proof dish with 3-4" sides like a Pyrex casserole.
- Remove the corned beef from the package. Throw out all packaging including the spice packet. Rinse the corned beef with cold water, pat dry.
- Blend the Spicy Beer Mustard and the vegetable oil then paint the roast from sides to top and bottom with the mustard oil mixture.
- Tightly wrap the corned beef with the foil it is resting on. and bake for one (1) hour/lb. of corned beef. If the weight is measured in a fraction like 2 1/2 lbs, round up and bake for 3 hours.
Honey Mustard Glaze
- Combine brown sugar, Honey Mustard and water and bring to a boil for 5-7 minutes until the mixture thickens to a syrup consistency.
- During the last 30 minutes of the roasting time, unwrap the corned beef and glaze the roast. Continue baking for 10 more minutes and glaze again one more time.
Serving
- Allow the corned beef roast to cool for 20-30 minutes then slice in paper thin slices for sandwiches and sliders and/or serve with a sheet pan charred cabbage wedge and a baked potato or potato of your choice (in honor of the Irish)
