Skip to Content

Honey Marmalade Mustard Glazed Corned Beef

This Oven Baked Glazed Corned Beef is a fun take on the traditional St. Patrick’s Day meal. Rather than stewing in the CrockPot all day, the homemade corned beef is braised with plenty of seasonings before broiling in the oven with a delicious honey marmalade mustard glaze.

You’ll love this recipe for Honey Marmalade Mustard Glazed Corned Beef! There are plenty of tips for making the best homemade corned beef as well as some suggestions for what to serve with your corned beef meal

glazed corn beef on white plate with veggies

Save this recipe for Homemade Glazed Corned Beef to Pinterest!

The Best Recipe for Homemade Corned Beef

Originally published in 2011, this baked corned beef recipe has definitely seen a few rounds of St. Patrick’s Day meals in our house over the last 10 years. And, we’re planning to make it again this year.

Homemade corned beef is much easier to make than you’d imagine, and the leftovers are perfect for making sandwiches with. In this post, I’m sharing my favorite corned beef glaze as well as all my tips and tricks for making oven baked corned beef.

sliced glazed corned beef on plate with vegetables

Save this recipe for Homemade Glazed Corned Beef to Pinterest!

Glazed Corned Beef Ingredients

You’re going to braise the homemade corned beef with a bunch of great flavors:

  • onion
  • garlic
  • carrot
  • celery
  • bay leaves
  • thyme
  • black pepper
  • whole cloves

After the meat has braised for a few hours and is nice and tender, you’ll preheat your oven to broil and mix up a really tasty Honey Marmalade Mustard Glaze.

This is the same glaze I use on my Slow Cooker Ham that everyone loves!

The corned beef glaze consists of the following:

  • marmalade
  • honey
  • brown sugar
  • dijon mustard
  • grainy mustard (I recommend this grainy mustard!) 

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

sliced baked corned beef with mustard and brown sugar on plate with potatoes, carrots, and cabbage

Save this recipe for Homemade Glazed Corned Beef to Pinterest!

How to Cook Corned Beef in the Oven

This baked corned beef with mustard and brown sugar is easy to make and is as simple as searing the meat, then braising it in the oven. Here’s how I make glazed corned beef:

  1. Trim any excess fat from the corned beef, then rinse and pat dry.
  2. In an oiled dutch oven, sear the beef on all sides.
  3. Add remaining corned beef ingredients to the dutch oven, bring the mixture to a boil, then transfer to the oven.
  4. Bake the corned beef until very tender.
  5. Remove the corned beef from the oven, then transfer the meat to a broiler pan.
  6. Brush with corned beef glaze, then broil for 10 minutes.
  7. Once the glazed has broiled for a few minutes, pull it from the oven and let it rest for a bit before slicing into the meat.

The above is simply a quick summary of this recipe. Check out the free printable card at the bottom of this post for all the detailed instructions.

How Do You Cook Corned Beef So It’s Tender?

How Long to Cook Corned Beef

Luckily, if you follow this recipe for Corned Beef you shouldn’t have any trouble achieving tender meat. The key is to cook it low and slow, and long enough that the. That’s why I prefer to do a braise in this recipe.

For this glazed corned beef recipe, you’ll need to cook the 5-pound corned beef for 3 to 4 hours, or until it’s very tender. However, the larger the corned beef, the longer it will take to cook. You can test it with a fork after the 4 hour mark to see if it is tender enough to cut.

After braising the corned beef, it should be broiled for another 10 minutes once the glaze has been spread on.

Unfortunately, you will not achieve the same tender results by cranking up the temperature and shortening the time. Corned Beef is made from curing brisket, and brisket is best cooked at lower temperatures. If you cook it on high for too long it can turn out tough and chewy.

What is the Right Way to Cut Corned Beef?

Another key to tender Corned Beef is to make sure you cut it properly – corned beef needs to be cut against the grain, not with it. In addition to tough corned beef, cutting with the grain can also cause your meat to turn out stringy.

The grain is the line of visible muscle. You want your cuts to be perpendicular to those lines. Why? When you cut through the muscle fibers you shorten them which makes the meat easier to chew.

slices of homemade corned beef topped with glaze on plate with veggies

Save this recipe for Homemade Glazed Corned Beef to Pinterest!

Where Can I Buy Corned Beef?

I usually purchased my corned beef from Costco, but it is usually sold in practically every grocery store in the US. You’ll often see it year round, but you definitely shouldn’t have any trouble finding it around St Patrick’s Day.

If you can’t find corned beef in your local supermarket, Cook’s Illustrated: The New Best Recipe has great instructions for curing your own corned beef. You’ll need a brisket if you want to cure it yourself.

Tips for Making Glazed Corned Beef

Never made Corned Beef for St. Patrick’s Day before? Here are some of my favorite extra tips to go along with this recipe for Honey Marmalade Mustard Glazed Corned Beef.

Do You Have to Rinse Corned Beef?

No, you don’t have to rinse your corned beef before you cook it, but I always start by rinsing my corned beef.

Corned Beef can be pretty salty, so rinsing it will remove an excess salt on the exterior of the beef. Don’t worry about rinsing away all the seasoning, the meat will be infused with plenty of it thanks to the curing process.

How to Get a Sear on Corned Beef?

A good sear gives you extra flavor! After thoroughly rinsing my corned beef, I pat it dry with paper towels. Patting it dry will allow you to get a nice sear on either side before you start your braise.

You can also let it sit, uncovered, on a baking tray in the refrigerator to allow excess moisture to dry off.

Make a Glaze for your Corned Beef

I love to make a glaze, like this Honey Marmalade Mustard Glaze, for my corned beef. The taste goes great along with the meat and it also enhances the look of a recipe that is otherwise pretty bland in appearance.

You can use any sweet fruit marmalade you’d like in the corned beef glaze, but I like to use an orange marmalade.

Broiling the cooked corned beef with the glaze on top will make it nice and thick and super shiny. Make sure to reserve extra corned beef glaze for serving alongside with the meat!

What Temperature Should Corned Beef Be Cooked To?

For food safety, make sure the internal temperature of the corned beef is at least 145 degrees F. The best way to know when your meat is cooked properly is by using an instant read meat thermometer.

How Long Does Corned Beef Last?

Prepared Corned Beef should be stored in a sealed container in the refrigerator and eaten within 2-3 days for best results.

We don’t usually have much leftovers after feeding our crew, but if you have more than you can eat within a few days you will want to store the leftovers in the freezer.

When freezing leftover meat, make sure you store it in a sealed container labeled with the date and contents.

slices of oven baked corn beef with vegetables on plate

Save this recipe for Homemade Glazed Corned Beef to Pinterest!

What Readers Are Saying:

Stop reading and go make this!!! I love corned beef and cabbage and have always eaten it with my family. Well this is the only way I will prepare it from now on!! I cannot wait to make this for my parents/grandparents to show them what they are missing by boiling it. Enjoy!!” — Karla

My mom made corned beef this way years ago and I have been looking for the recipe ever since. You present it beautifully. I can attest to how delicious it is.” — Donna

I made this the other day, oh it was to die for! The taste was amazing! Thank you so much for the fantastic recipe, will be making this often!” — Cheri

I added the glaze to the end product of my slow cooked corned beef and it was fabulous!” — Erin

What to Serve with Corned Beef:

If you’re looking for a new side dish recipe to add to your St. Patrick’s Day menu, you should give this Colcannon with Leeks and Kale a try.

Usually boiled cabbage is traditional to serve with Corned Beef on St. Patrick’s Day. However, my favorite recipe to serve is this Roasted Cabbage with Lemon.

If you want to change things up from the traditional, try serving this Baked White Cheddar Mac and Cheese with Kale and Bacon alongside your Corned Beef and Cabbage in place of potatoes (or maybe alongside them!).

Another great green side dish to pair with your St. Patrick’s Day Corned Beef is this recipe for Roasted Brussels Sprouts with Bacon and Balsamic. This recipe is full of delicious flavor – caramelized, roasted brussels sprouts, savory bacon, and tangy balsamic vinegar.

Classic buttery russet potato mashed potatoes are elevated thanks to the addition of plenty of browned butter and fresh grated parmesan in these Browned Butter Parmesan Mashed Potatoes. Perfect for eating alongside glazed corned beef!

Carrots are another typical side dish to serve with Corned Beef on St. Patrick’s Day. We love these Honey Roasted Carrots for something a little tastier. However, you can always add carrots during the last 45 minutes of the braising time and serve them that way.

Got leftover corned beef? Thinly sliced leftover Corned Beef and Roasted Cabbage combine to make a tasty Reuben Panini Recipe. The meat and cabbage is sandwiched in between Pumpernickel bread with mustard, thousand island dressing, and gruyere cheese.

Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.

What is your favorite St. Patrick’s Day tradition?

Love this recipe for Glazed Corned Beef? Sign up for Good Life Eats email updates and never miss another recipe!

This Honey Marmalade Mustard Glazed Corned Beef is a fun take on the traditional St. Patrick's Day meal. Rather than stewing in the crock pot all day, the Corned Beef is braised with plenty of seasonings before broiling in the oven with a delicious Honey Marmalade Mustard Glaze.

Honey Marmalade Mustard Glazed Corned Beef

Yield: serves 10
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes

This Honey Marmalade Mustard Glazed Corned Beef is a fun take on the traditional St. Patrick's Day meal.

Rather than stewing in the crock pot all day, the Corned Beef is braised with plenty of seasonings before broiling in the oven with a delicious Honey Marmalade Mustard Glaze.

Ingredients

For the beef:

  • 5 lbs. corned beef
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, smashed
  • 2 carrots, quartered
  • 2 celery ribs, quartered
  • 3 bay leaves
  • 1 teaspoon dried thyme or 2 sprigs fresh thyme
  • 2 teaspoons black peppercorn
  • 3 whole cloves
  • 3-4 cups water

For the glaze:

  • 1/3 cup marmalade
  • 2 tablespoons honey
  • 1 tablespoons brown sugar
  • 1 tablespoons dijon mustard
  • 2 tablespoons grainy mustard

Instructions

For the beef:

  1. Preheat oven to 300 degrees F.
  2. Combine the marmalade, honey, brown sugar, dijion, and grainy mustard. Set aside.
  3. Trim corned beef of excess fat.
  4. Rinse and pat dry the beef.
  5. In a large dutch oven, heat 2 teaspoons olive or canola oil over medium-high heat.
  6. Add the beef to the pan and cook until browned, 2-4 minutes.
  7. Flip to the other side.
  8. Add the onion and garlic around the beef. Cook for 2-4 minutes more until the other side has browned.
  9. Add the carrot, celery, bay leaves, thyme, peppercorn and cloves.
  10. Pour the 3-4 cups water into the pot (water should reach mid way point of the beef).
  11. Bring to a boil, cover, and transfer to the oven for 3-4 hours, or until meat is very tender.
  12. Remove meat from the dutch oven.
  13. Preheat oven to 375 degrees F. Line a broiler pan with foil, then place the corned beef on top.
  14. Spread it with the glaze (reserving excess for serving) and bake at 375 degrees F for 10 minutes.
  15. Remove from the oven and let rest for 5-10 minutes before slicing.
  16. Serve topped with extra glaze.
  17. Serve along side Roasted Cabbage with Lemon and boiled red potatoes (tossed with butter and parsley) and carrots (or you can roast the vegetables too).

Notes

Tips for Making Glazed Corned Beef

I always start by rinsing my corned beef, then patting it dry. Corned Beef can be pretty salty, so rinsing it will remove an excess salt on the exterior of the beef. Patting it dry will allow you to get a nice sear on either side before you start your braise.

You can use any sweet fruit marmalade you’d like in the corned beef glaze, but I typically use an orange marmalade.

Broiling the cooked corned beef with the glaze on top will make it nice and thick and super shiny. Make sure to reserve extra corned beef glaze for serving alongside with the meat!

What is the Right Way to Cut Corned Beef?

Another key to tender Corned Beef is to make sure you cut it properly - corned beef needs to be cut against the grain, not with it. In addition to tough corned beef, cutting with the grain can also cause your meat to turn out stringy.

The grain is the line of visible muscle. You want your cuts to be perpendicular to those lines. Why? When you cut through the muscle fibers you shorten them which makes the meat easier to chew.

Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 627Trans Fat 0gFiber 1gSugar 12gProtein 42g

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Be sure to follow Good Life Eats on Instagram. Tag @goodlifeeats and include the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Let me know if you try this recipe and what you think of it by leaving a comment below.

Save this recipe for Homemade Glazed Corned Beef to Pinterest!

overhead shot of a cast iron pan with herbs and garlic
Previous
Caring for Cast Iron Cookware
Next
Reuben Panini (Corned Beef Leftovers)
Skip to Recipe