Oven-Braised Corned Beef with Brown Sugar Mustard Glaze
Fork-tender and perfectly seasoned, this succulent oven-braised corned beef roast is finished with a brown sugar and mustard glaze that caramelizes as it bakes to create a glossy, gooey, irresistible crust.
Servings 8
Calories 398kcal
Equipment
- 1 10-inch Enameled Cast Iron Dutch Oven with oven-safe lid, or large covered clay baker.
Ingredients
- 3-4 pounds corned beef
- 2-3 tablespoons canola oil
- 2 tablespoons pickling spices
- 12 ounces beer or water
- 1 pound carrots peeled and chunked
- 1 large onion peeled and sliced thinly end to end
Glaze
- ¼ cup butter
- ⅓ cup whole grain mustard or honey mustard
- ⅓ cup light brown sugar
- 2 tablespoons bourbon or cola, or water
Instructions
- Preheat oven to 325°F (163°C).
- Sear the brisket: Heat 1-2 tablespoons oil in a Dutch oven over medium-high heat. When hot, add the corned beef brisket and sear for 3-4 minutes per side, including edges where possible,until lightly browned.
- Add braising liquid & aromatics: Remove from heat. Pour in beer (or substitute), then add carrots, onions, and pickling spices around the brisket.
- Braise: Cover and transfer to the oven. Bake for 2 to 3½ hours (depends on the brisket) or until the internal temperature reaches 165-175°F.
- Make the glaze: While the brisket cooks, melt butter in a small saucepan over medium-low heat. Whisk in brown sugar, mustard, and bourbon (or substitute).Bring to a gentle boil, then reduce heat and simmer for about 5 minutes, until smooth, glossy, and slightly thickened.
- Glaze & finish: Line a rimmed baking sheet with parchment or foil. Transfer the brisket to the sheet (fat-side down for best presentation).Brush generously with glaze.
- Caramelize: Return to oven and bake uncovered for 30-40 minutes, brushing with additional glaze every 10 minutes, until the internal temperature reaches 195-205°F (90-96°C) and the glaze is sticky and caramelized.
- Rest & serve: Remove from oven and let rest for at least 15 minutes before slicing against the grain.
Notes
Choosing the Best Corned Beef
Due to size, shape, and composition, cooking times for Corned Beef can vary wildly: when the brisket is braising in the oven, start checking for doneness at the 1 hour 45 minute mark. Beer & Substitutions
- Use the best quality brisket you can find – lower-cost options are often much saltier.
- If needed, rinse the brisket under cold water to remove excess surface brine.
- Plan on ½ pound per person (uncooked)
- Corned beef can shrink by up to one-third during cooking
Due to size, shape, and composition, cooking times for Corned Beef can vary wildly: when the brisket is braising in the oven, start checking for doneness at the 1 hour 45 minute mark. Beer & Substitutions
- Best choices: amber ale, pale ale, or light brown ale
- Avoid: IPAs or very hoppy beers (can turn bitter)
- Non-alcoholic options: apple juice or water
- Bourbon enhances flavor and helps tenderize slightly
- Substitute with cola or water if preferred
Nutrition
Serving: 1serving | Calories: 398kcal | Carbohydrates: 23g | Protein: 38g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 1299mg | Potassium: 270mg | Fiber: 3g | Sugar: 13g | Vitamin A: 9665IU | Vitamin C: 5mg | Calcium: 112mg | Iron: 4mg
