Mustard Glazed Corned Beef Recipe -
Mustard Glazed Corned Beef Recipe
  • READY IN 4+ hrs

Mustard Glazed Corned Beef

Recipe by  

"This is a great tasting, tender corned beef that you simmer in seasonings then glaze and finish in the broiler. Great tasting and a nice alternative to the traditional boiled corned beef. So easy and only a few ingredients."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    10 mins
  • COOK

    4 hrs

    4 hrs 10 mins


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place the corned beef brisket into a Dutch oven, and season with pickling spice. Fill with enough water to cover the roast, and place the lid on.
  3. Bake for 2 1/2 hours in the preheated oven. Then, remove it from the Dutch oven and place on a broiler pan. Preheat the oven's broiler.
  4. While the meat is roasting, mix together the corn syrup and mustard in a small saucepan. Bring to a boil, and cook over medium heat until slightly thickened, about 5 minutes.
  5. Spread the mustard glaze over the roast, and broil for 5 to 7 minutes, until the glaze is shiny.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jul 25, 2006

My whole family loves this recipe! The only thing I do differently is leave the pickling spice out. Tried it once with it and did not care for it.

Most Helpful Critical Review
Jul 28, 2007

Sweet corned beef just isn't my family's thing. Sorry

Apr 17, 2007

I don't have a dutch oven, so I cooked the roast in a crock pot instead. It worked beautifully!

Dec 11, 2009

This was really great with a few changes.. nothing drastic, but instead of corn syrup, I used 1/3 cup of brown sugar, melted with a couple of tablespoons of butter in a heavy skillet. Instead of the prepared mustard, I used stone ground. SO GOOD!

Mar 18, 2007

I didn't use the oven for this recipe, just simmered the corned beef on the stove, then glazed it and put it in the toaster oven for ten minutes. The glaze was really excellent, both for the dinner and as a spread for corned-beef sandwiches. I thought it would be too tart and "mustardy," but it was just right--a really wonderful, super-easy sweet and sour. Thanks for the recipe!

Mar 16, 2011

I cook my corned beef on top of the stove the old fashioned way and make my glaze as follows: Glaze for Corned Beef This is for a 3-4 pounds of corned beef (flat cut) pickling spices are included in the packaging Preheat oven to 350 After the meat has cooked with the cabbage, carrots, etc., remove from pan and place into oven proof dish, fat side up Spread the fat side with French’s yellow mustard, then mix together : 1/4 cup brown sugar with ¼ teaspoon of ground cloves Pat this on top of mustard and bake for about 15-20 minutes or until nicely glazed….cut across grain into slices and serve THIS IS RICH AND DELICIOUS….A NICE ELEGANT TOUCH TO THE USUAL CORNED BEEF!...ENJOY!

Mar 18, 2009

We just used the spice packet that came with the corned beef. I only had spicy brown mustard so I used 1/4 cup corn syrup and 1/4 cup light brown sugar. I ended up upping the mustard to 1/4 cup also. It was very watery from heating it on the stove and didnt coat it as thickly as I would have liked so I mixed another 1/4 cup brn sugar with 1/4c mustard coocked it and let it cool a bit to thinken before applying that as a second layer. Turned out fantastic, I've never seen my boys each so much meat at one sitting.

Jan 25, 2011

Having never really been a fan of corned beef I sure was surprised at how well this dish turned out. The glaze is superb and really adds a nice finish to the meat. After it came out of the oven, I let it rest for about an hour prior to slicing it up on our handy dandy Cabela's meat slicer which was set on a no. 2 setting. It provided just the right thickness for sandwiches which adorned some wonderful homemade buns that the mrs. had made. I know it was a hit because she went back for seconds, something she seldom ever does. Thanks for a great recipe!


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  • Calories
  • 323 kcal
  • 16%
  • Carbohydrates
  • 13.5 g
  • 4%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 20.8 g
  • 32%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 19.9 g
  • 40%
  • Sodium
  • 1250 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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