Oven Baked Corned Beef Mustard Crust
What a fun day celebrating St. Patrick's day
We love St. Patrick's day (week!). Our new favorite Irish meal is slow roasted Corned Beef. I know we aren't Irish well, I'm not. Amy has some Irish (mostly Irish Whiskey!!!) from her father's side of the family. Oh, don't forget about her love for Guinness beer. When Amy graduated from College we went on vacation to Greece for a graduation gift. The final few days of vacation was spent in London where she tasted a real Guinness for the first time. In 3 days we went to 21 pubs, the girl can put some Guinness away!!! It was funny, when we returned back to the US and she found bottled Guinness at the local grocery store. Huge disappointment for her! It tasted nothing like what she had in London. And yes, she really wants to go to Ireland.
Love making Corned Beef
When we moved to Maine we discovered real Corned Beef. Prior to moving the only corned beef we had was from a can. 🤷♀️ . The first time we made it, we made boiled corned beef with potatoes, carrots, and cabbage - you know the "traditional" way. The next year, we added a rutabaga just to give it a little extra something. Rutabagas were everywhere in Maine (well in all the grocery stores!). I can't find a rutabaga here.
We love the boiled version of making Corned beef with potatoes, carrots and cabbage but we wanted to try additional spices and a different method. So, last year we smoked our roasted corned beef brisket on the grill. It was delicious but salty. We didn't know the trick of boiling the brisket for one minute first to remove some of the salt flavor. This year, we've been hearing that the baked/roasted version is good. Of course, the "traditional" boiling method is a delicious no-fail cooking method, but we are never satisfied with leaving well enough alone, especially if we can add some spice! We are always trying to reimagine, improve and enhance old recipes. We decided to try roasting our corned beef this year. OMG so yummy.
New favorite- Slow Roasted Corned Beef
At first we were a little concerned about roasting because we weren't exactly sure how it would turn out, and we really did like the boiling method. But we love to try new cooking methods. After talking it over, we finally decided to use a wet rub concoction that we put together using flavors we love.
We usually talk about what we think will work for a recipe, based on spices and flavors we like together. Then we "test" out how it will work. After we try it, we make a few changes here and there if needed. I could not believe how good the Roasted Corned Beef was from roasting with Mustard, thyme and black pepper. It was crazy. In fact we are going to make a second one later in the week. . .maybe even a third!!!
This has become our favorite way to have Corned Beef. It is simple to make and full of flavor. Plus, it is great for a Reuben Sandwich.
What we did with the Corned Beef
First, just to eat it plain was amazing. The flavor from the mustard, thyme, black pepper and the flavor from the sliced onions with the Roasted Corned Beef is crazy good.
We made the best ever Homemade Reuben Sandwiches with low fat Homemade Thousand Island Dressing and I can't even tell you how good the Poached Eggs were over the Corned Beef. YUMMY!!!
Low Fat Homemade Thousand Island Dressing
This is a wonderful zesty low calorie Homemade Thousand Island Dressing. This dressing really makes a Reuben Sandwich Pop!! And it is great as a dip with veggies at only ONE Weight Watcher point per serving!!!
Check This Out
Corned Beef Hash Recipe
Amazing homemade Corned Beef Hash recipe that is delicious on a cold Sunday Morning. This is a great low calorie breakfast that everyone in the family will love.
Check This Out
Slow Roasted Corned Beef with Mustard Rub
This Corned Beef is just heavenly. The mustard rub was crazy good and added an amazing flavor to the Corned Beef with the black pepper. Makes wonderful Reuben Sandwiches!
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Servings: 8 Servings
Calories: 466 kcal
- 4 Pounds Corned Beef Brisket (makes enough for a 3 - 5 pound Corned Beef Brisket)
- 1 Large Onion
- 1/3 Cup Dijon Mustard
- 1 teaspoon Black Pepper
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Thyme
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Pre heat oven to 350°. Bring water in a large stock pot to boil. Place Corned Beef in boiling water. Boil for Three to Four minutes.
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Remove Corned Beef from water. Let cool for 3 or 4 minutes
4 Pounds Corned Beef Brisket
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Mix together, Mustard, Thyme, Onion Powder, Garlic Powder and Seasoning Package included with corned beef package
1/3 Cup Dijon Mustard, 1 teaspoon Black Pepper, 1 teaspoon Garlic Powder, 1 teaspoon Thyme, 1 teaspoon Onion Powder
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Put enough foil in a casserole dish to wrap around Corned Beef
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Slice Onions and place on foil
1 Large Onion
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Rub Mustard mixture over the Corned Beef
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Place Corned Beef on top of onions.
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Wrap foil around Corned beef to seal. Bake for 4 hours in 350° oven
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Let cool for a few minutes. Slice!!!
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Enjoy!! Make sure to check out some of our recipes for using corned beef.
Calories: 466 kcal | Carbohydrates: 3 g | Protein: 34 g | Fat: 34 g | Saturated Fat: 11 g | Cholesterol: 122 mg | Sodium: 2868 mg | Potassium: 718 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 20 IU | Vitamin C: 63.2 mg | Calcium: 26 mg | Iron: 4.1 mg
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Other ideas for St. Patrick Day
Lucky Charm Balls - Popcorn balls are made with white chocolate melted through, with a yummy fun fete cake batter mixed in and some lucky charms for a fun treat. Click here for the recipe at PureJoyLiving .
Corned Beef and Cabbage slowly simmered corned beef, root vegetables, and cabbage. Juicy Corned beef is pared with perfectly cooked veggies. Click here for the recipe at Cranberrywalk
Source: https://www.bellylaughliving.com/slow-roasted-corned-beef-with-mustard-rub/
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