Ingredients

The following ingredients have 5 Servings
  • 1.75 - 2 lb corned beef brisket
  • 3-4 Tbsp Grey Poupon Dijon mustard
  • 3-4 Tbsp brown sugar

Instruction

  • Take the brisket out of the package and discard the spice pack that comes with it.
  • Place brisket in a pot of water and bring it to boil. As soon as it starts to boil, take the brisket out. This will remove some of the excess salt in the meat.
  • Preheat the oven to 350.
  • Place the brisket, fat layer up, in the middle of aluminum foil big enough to cover the whole brisket.
  • Rub the whole brisket with Dijon mustard. Then, evenly sprinkle brown sugar over the top and gently pet it on. Pat some onto the sides as well.
  • Bring the aluminum foil together and close it, covering the brisket loosely, leaving a little space between the brisket and the foil. Place the covered brisket into a rimmed roasting pan.
  • Bake it for 2 hours. Open the foil and turn on the broiler on low, if you have an option for low or high broiler setting. (If not, move the brisket to a lower rack.) Let the top caramelize for a few minutes but watch it so it doesn't burn.
  • UPDATE: the 2 hours recommendation time is for the 1.75-2 lb sized corned beef brisket. If you have a larger piece of meat, you will need to cook it longer. Give it about 45-60 minutes per pound. Lean towards the 60 minutes per pound time. 
  • Take out and let it rest for a few minutes on the cutting board.
  • Make sure to slice the meat against the grain! Luckily, with the corned beef brisket, it's very easy to see the grain.