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Baked Corned Beef with Brown Sugar glaze

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March includes one of my favorite Holidays... St. Patrick's Day! Paddy's Day is rich in tradition, but it doesn't have to include boiled meat and potatoes. Here is a recipe for baking a corned beef brisket with a mustard and brown sugar glaze. It's like CANDY...   and sooo  easy to do! I have been experimenting with corned beef recipes lately looking forward to St. Pat's Day...  This is by far my favorite.






Baked Corned Beef Brisket with Brown Sugar Glaze
What you'll need:
3-4 lbs  -  Corned Beef Brisket
1/3 cup  -  Dijon or Country style mustard
1/4 cup  -  Brown Sugar
1/2 tsp  -  Fresh cracked black pepper
1.   Place the brisket in a pot and add just enough water to cover, you can add the spice packet from the brisket package here if you would like. Bring to a boil and then cover and lower heat to simmer for about 20 minutes. Store bought corned beef can be very salty...  This process will remove some of the saltiness from the meat. You could skip this process and go straight to the next step if you wish.
2.   Preheat Oven to 350 degrees
3.   In a small bowl, whisk together mustard, brown sugar, pepper. This will make a paste...  remove a few tablespoons of the mix and set aside (you will use it later).
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4.   Place the corned beef fat side up onto a large sheet of heavy duty foil. Cover the meat with the brown sugar mixture. Fold the foil up around the brisket and add a few tablespoons of the boiling liquid into the foil. Now fold the foil over the brisket and secure the edges together tightly to seal the package.
5.   Lay the foil wrapped corned beef in a shallow roasting pan and bake for 2 hrs. Remove the package from the oven and open up the foil. Set the oven to broiler setting. Spread the rest of the brown sugar mix over the top (fat side) of the brisket and broil for a couple minutes...  until top is brown and bubbly, but not burnt.
6.   Remove from oven and allow meat to rest for 5 minutes.
7.   Make sure to slice across the grain when carving the brisket...   ENJOY!.

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