Baked Corned Beef

1. 1

   Arrange a rack in the upper third of the oven and heat the oven to 350ºF. Meanwhile, prepare the corned beef and glaze.

2. 2

   Remove 1 (3- to 3 1/2-pound) ready-to-cook corned beef from its packaging and rinse thoroughly under cold water. Place in a large bowl and add enough cold water to cover. Let soak for 15 minutes.

   15 min
3. 3

   Heat 1/3 cup packed brown sugar and 1/4 cup Dijon mustard in a small saucepan over medium heat, stirring often, until the mixture comes just to a simmer. Remove the saucepan from the heat.

4. 4

   Remove the corned beef from the water and pat dry with paper towels. Place fat-side up in a 9x13-inch baking dish. Spread 2 tablespoons of the brown sugar mixture onto the top of the corned beef. Press the spices from the spice packet into the brown sugar mixture if desired. Pour 1 cup water around the corned beef.

5. 5

   Cover the baking dish tightly with aluminum foil. Bake until the corned beef is knife tender, 3 1/2 to 4 hours. Check after 2 hours and make sure the baking dish is still tightly covered.

   120 min
6. 6

   Remove the corned beef from the oven. Heat the oven to broil. Uncover and use the foil to line a rimmed baking sheet. Transfer the corned beef onto the foil fat-side up. Spread the remaining brown sugar mixture over the top.

7. 7

   Return to the oven and broil until the top is bubbling and just starting to brown, about 3 minutes. Let rest for 10 minutes before slicing across the grain into 1/2-inch-thick slices.

   3 min

Recipe Notes

1. 8

   Storage: Refrigerate leftovers in an airtight container for up to 5 days.