I’m a little late with this post. Life’s distractions do get in the way 🙂 When I went to the supermarket to purchase a corned beef brisket for a St. Patrick’s Day lunch, I was overwhelmed by the diverse selection at the IGA in Hawley! Even after eliminating the obvious poor cuts and brands, I still had many good quality briskets to choose from. After discussing the cuts with the butcher for at least 20 minutes, I settled on what is called a flat cut taken from the round of the beef? Who knows? It looked great.
Because I intended to roast instead of boil the beef, I wanted an adequate amount of fat on the top for self basting during cooking. As you probably know, the briskets come with a small package of pickling spice that is usually boiled along with the brisket. Not enough to grind and use as a rub, so I added 2 tablespoons of my own pickling spice and ground them both into a powder, rubbing the entire brisket with this.
While the meat was roasting, I quickly made some Irish colcannon with potatoes, leeks and cabbage. My husband loves this.
This is the first time I’ve made corned beef in the oven. I usually roast it off flame, top down on the grill which also works fantastically.
During the last hour of cooking, I glazed the roast with a mixture of honey, butter and mustard. Mahvelous!
Oven Roasted Corned Beef with Mustard Glaze
1 corned beef brisket with spice packet
2 tbsp pickling spice, plus the included packet, ground
1/2 cup water
2 tbsp melted butter
2 tbsp mustard
2 tbsp honey
Score the fat on top of the brisket, then rub with the pickling spice powder. Wrap the brisket, fat side up, in a water tight aluminum foil package, add the water and seal.
Place the package on a roasting pan with a rack. Preheat the oven to 400 F and roast for 2 hours. Remove the brisket from the oven, discard the foil, mix the butter, mustard and honey together, then brush the brisket with the glaze. Return the meat to the roasting rack, fat side up, and continue to roast, brushing with glaze every 15 minutes for an additional hour.