Dutch Oven Honey Ground Mustard Corn Beef


Have you been eating boiled Corn Beef for years? I was until I came across a recipe introducing me to Oven Baked Corn Beef. It was amazing to me! I had to share with my sister in-laws. My SIL tried this idea herself and also agreed she would never go back to boiled! Don’t be scared off by the mustard and honey, it’s subtle flavor that just adds to the deliciousness of this baked corn beef. If you rather skip the honey and mustard you certainly can. Just follow the rest of preparation and baking instructions.

I used Corn Beef brisket weight was under 5lbs. Baking low and slow is the way to go as they say. No need to babysit your corn beef just let the oven do the work. It took 5 hours to bake at 285 degrees. It doesn’t matter what cut of corn beef you use, point or flat this works too. The smaller the cut obviously the time will be less. I would say calculate baking time at 60 minutes per pound. Once your calculated cooking time is up, test meat out insert a fork in the deepest part and twist fork around if meat breaks up easily your done! If there is some resistance continue to bake for another 30 minutes.

5lb Corn Beef Brisket
Ground whole mustard
1 onion
1 garlic bulb, breakup into cloves and peel skin off (6-8 cloves)
Season Packet included with corn beef

Remove corn beef from packaging putting season packet to the side. Rinse off CB in cold water. Next get a large pot or bowl and place CB in. Fill pot with hot water from faucet. Let soak for 30 minutes. Once done soaking dump water and dry CB off with paper towels. Soaking CB is a optional step. This helps get rid of some of the salt it’s been cured in. If you choose not to follow this step beware and when you have served the CB, taste your CB before you season with salt. I did not soak my CB in water and my dinner guest salted their food BEFORE they tasted their meal. Sadly it was overly salted.

Pre heat oven to between 285-300

Slice onion into thick slices. Layer onion and peeled garlic cloves into bottom of pan season with crushed pepper.

(Note if using brisket you can place some sliced onion and garlic cloves in the middle and fold in half.)


Take season back and place in a coffee grinder and blend until powder. If you don’t have a grinder you can just crush with a rolling pin to break up. Rub all over on corn beef.



Next take 3 TBSP ground mustard and 2 TBSP honey (just squeeze bottle until you have a good glob) and rub all over corn beef.



Place lid on pot. And incase you think you are forgetting something, you aren’t, you DONT need any liquid!! As the corn beef cooks it will create it’s own liquid juices.


Bake for 60 minutes per pound, mine took 5 hours.


Unfortunately I was not able to get a clear picture of my corn beef once I placed on serving platter. My guest were waiting and I only got one shot which turned out blurry.



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