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Mustard Glazed Corned Beef


"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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4 h 10 m servings 323 cals
Original recipe yields 10 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


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

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Read all reviews 27
  1. 33 Ratings

Most helpful positive review

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

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

Most helpful
Most positive
Least positive

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.

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 o...

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 di...

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 includ...

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 ...

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 ove...

So easy, and it comes out so moist. Before you place the beef on the roasting pan line it with aluminum foil for easy clean up.

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