Mustard - Glazed Corned Beef Brisket

We’re flipping the script on your Bubby’s  brisket recipe. A stoneground mustard crust, brown sugar for that sticky, lacquered finish, and a heaped spoonful of apricot jam that melts into the glaze and adds a subtle fruity tang. It’s savory, sweet, sharp, and completely addictive.

Not your grandmother’s brisket. And honestly… she’d probably want the recipe.

Why This Works

Corned beef is already packed with flavor from the brine—but it needs contrast.

• Stoneground mustard adds texture and sharpness

• Brown sugar caramelizes into a glossy crust

• Apricot jam balances everything with a gentle sweetness and acidity

As it roasts, the glaze transforms into this sticky, burnished coating that clings to every slice.

Ingredients

     • 1 (3–4 lb) corned beef brisket, with spice packet

      • 11/2 cups Guinness beer or ginger ale

• 2 tablespoons stoneground mustard (no Dijon here)

• 2 tablespoons brown sugar (light or dark)

• 1 heaped tablespoon apricot jam

• 1 tablespoon olive oil

• 1 tablespoon apple cider vinegar

• Preheat oven to 325˚F.

• Submerge corned beef in cold water for 15 - 30 minutes. Drain and pat dry.

• Place corned beef ( fat side up) in a baking dish and add Guinness (or ginger ale) to the pan.

• In a small bowl, stir together the seasoning packet, olive oil, brown sugar, mustard , vinegar and apricot jam. Smear this mixture onto the top of the corned beef.

• Cover the beef tightly with parchment paper and cover the pan with foil. Bake for 31/2 - 4 hours.

• Remove from oven and allow the corned beef to rest for about 10 minutes before slicing.

• Place the sliced meat back in the baking dish and bake at 350°F for 20 - 30 minutes to brown.

• The soak in cold water before cooking : This helps remove the excess salt of the meat.

Notes: If possible bake the corned beef the day (don’t slice)before serving. Place in the refrigerator overnight. The excess fat will solidify and you can scoop it off before slicing and baking for the final 30 minutes.

Prep Time: 20 minutes

Cook Time :4 hours

Total Time : 4 hours 30 minutes

Servings : 8