corned beef


  • 3 lbs whole Corned Beef (in package)
  • ¼ cup hot & sweet honey mustard
  • ¼ cup Fresh Harvest Traditional Balsamic (or use another flavor that compliments the meat).
  • 2 tbsp. Brown Sugar
  • ¼ tsp. Ground Cloves
  • ¼ tsp. Ground Black Pepper

Pre-step: corned beef can be very salty, especially when baked. To remove some of the salt before cooking, cover with water, bring to a boil, discard the water, repeat if desired. Then proceed.


Preheat oven to 350°F.

Drain the corned beef from the package, wash and dry – or follow pre-step above and dry. Lay Corned Beef, fat side down, in a cast iron pot or skillet (or baking dish).

Mix together in a measuring cup the Mustard, Balsamic, Brown Sugar and spices. Using a brush or spoon, glaze the Corned Beef with half of this mixture. Cover tightly either with a lid or foil and bake for 2 hours or so, depending on the size.

Next, remove the lid or foil and glaze with the rest of mixture. Baked uncovered for another 20 minutes.  If you like more glaze, make up a bit more and brush on.

Let rest for 10 minutes before carving. Carve diagonally across the grain of the meat into ½ inch thick slices and serve.

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