I usually place my corned beef in the crockpot and cook, but I decided to try something different with the great corned beef roast I bought super cheap after Saint Patrick’s Day. Give this recipe a try with your next roast, and you will see that time and effort pays off in just how tender, juicy and flavorful this recipe is.
Flat Corned Beef Brisket (mine was 3.9 lbs)
1/4 C Spicy Mustard
1/4 C Honey
1/4 C Brown Sugar
1 T Garlic Powder
1 T Onion Powder
1/2 tsp. Ground Allspice
1/4 tsp. Ground Clove
-Line metal baking pan with lip with one piece of aluminum foil long ways and one horizontal(depending on size of foil, you may need two pieces horizontal).
-In small bowl mix honey and mustard together, set aside.
-In another bowl mix sugar and spices together, set aside.
-I always drain my roast and rinse off the brine. You don’t have to rinse, but try off outside of roast with paper towels.
-Place roast in pan, brush liquid on all parts, coat in rub and pat rub into roast. You want to bake roast fat side up.
-Fold over foil to enclose roast.
-Bake 350 degrees for 1 hour 20 minutes to 2 hours. Medium doneness is at 160 degrees internally.
-Remove from oven, place in new foil and allow to rest at least 20 minutes before cutting. Cut to desired thickness. Enjoy!