Since St. Patrick’s day is this week, I thought it might be fun to share a different way of preparing a corned beef brisket that did not require you to slow cook it or pressure cook it.
When I was a kid my grandmother used to roast her corned beef with a brown sugar glaze. I took mine one step further. I mixed the brown sugar with some brown mustard and then slathered this mixture all over my trimmed brisket. I then liberally topped the roast with a good dose of cracked black pepper.
This roast took about two hours to bake, but yours will take more or less depending on how big your brisket may be. You simply need to roast it until it is tender and sliceable. You just keep checking after two hours and you’ll be good.
I served mine with a hot sweet and sour slaw that I cooked in the oven as well as some baked potatoes. This meal was a winner, I only wish I had done two of the corned beef so I could have had leftovers of the meat. It was so good, my family devoured it!
I hope you will give this simple recipe for an oven roasted corned beef with brown sugar and mustard glaze a try and I hope you love it!
Happy Eating!
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