Recipe by JAMVS
"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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1 (5 1/2 pound)
corned beef brisket
light corn syrup
prepared yellow mustard, or to taste
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.
Sweet corned beef just isn't my family's thing. Sorry
I don't have a dutch oven, so I cooked the roast in a crock pot instead. It worked beautifully!
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!
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!
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Mustard Glazed Corned Beef
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 323
** Calories from Fat: 187
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