{"id":4599,"date":"2014-03-13T12:00:55","date_gmt":"2014-03-13T19:00:55","guid":{"rendered":"http:\/\/thatrecipe.com\/blog\/?p=4599"},"modified":"2025-04-08T10:30:52","modified_gmt":"2025-04-08T17:30:52","slug":"baked-corned-beef","status":"publish","type":"post","link":"https:\/\/thatrecipe.com\/baked-corned-beef\/","title":{"rendered":"Baked Corned Beef and Colcannon an Irish American Classic"},"content":{"rendered":"\n

Baked Corned Beef with a brown sugar mustard glaze is a delicious way to serve this Irish American classic.<\/p>\n\n\n

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I picked up two corned beef briskets on sale at the store yesterday and decided to try the baking method for dinner last night so I could be sure to get this blog written before St Patrick's Day. <\/p>\n\n\n\n

The fact that I had no room in the fridge or freezer for two briskets might have had a little to do with my decision to cook it early.<\/p>\n\n\n\n

They recommended adding the spice packet to the top for extra flavor during baking. But, I opted for a spicy sweet glaze of equal parts brown sugar and brown mustard and added the extra step of browning the glaze - an extra 5 minutes, no big deal. <\/p>\n\n\n\n

The results were delicious. The texture is a bit firmer than the boiling method. And the addition of the glaze to the top added an extra level of flavor I really enjoyed.\u00a0Sir Snubs A Lot\u00a0enjoyed it too, having three helpings!<\/p>\n\n\n\n

What to Serve with Baked Corned Beef<\/h2>\n\n\n\n

If you want to bake potatoes and carrots\u00a0along with the brisket, add them around\u00a0(on top of) the foil\u00a0the last hour of cooking. <\/p>\n\n\n\n

I went with a little something different here too and made Colcannon,<\/a> mashed potatoes with kale and leeks.<\/p>\n\n\n\n

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I know St. Patrick's Day is on a Monday this year so it might not fit into your schedule to bake a brisket for 3+ hours. But, you can always make it on Sunday or pick up an extra one and try this recipe later.<\/p>\n\n\n

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Recipe<\/h2>

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Ingredients
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