Brown Sugar Corned Beef


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Brown Sugar Corned Beef

Most people boil corned beef. I tried baking mine encrusted in mustard and brown sugar. Slow cooking it in the oven really

seals in the flavor. I like this corned beef hot, but also makes great leftover sandwiches.


5 Pound Corned Beef Brisket

1 Cup Dijon Mustard

1/2 Cup Brown Sugar

1 Minced Garlic Clove

Preheat your oven to 350 F. Rinse the corned beef and throw away the spice package if it comes

with the brisket. Cover a baking sheet with a large piece of aluminum foil. Spread the mustard on the corned beef. Sprinkle with the minced garlic and then the brown sugar. Tightly wrap the brisket in the foil. Put the wrapped corned beef on the baking sheet and put in the oven. Cook for 3 hours. After 3 hours of cooking turn on the broiler and unwrap the top of the foil. You will want to broil the top of the corned beef just long enough for the crust to brown. Remove from the oven and serve. Makes great sandwiches too! Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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