4 Ingredients & Delicious
- 1 package (typically 3-4 pounds) Corned Beef Flat Brisket
- ¼ cup plus 2 Tablespoons prepared mustard
- 1/2 cup brown sugar
- 1 can Sprite Soda
- Remove Corned beef from package
- Preheat oven to 350°F
- Place meat fat side up on rack in pan
- Cover with aluminum foil and roast for 2½ hours or until fork tender
- Mix ¼ cup plus 2 Tablespoons prepared mustard and 1/2 cup brown sugar.
- Uncover Corned Beef
- Score meat on fat side.
- Pour 1 can of Sprite over corned beef
- Glaze top and sides with the mix
- Return Corned Beef back to oven and roast an additional 30 minutes
- Remove from oven and let cool for 15 minutes
- Slice Corned Beef across the grain
- Serve and Enjoy!
I’m just going to come right out and say it. This is the only Corned Beef recipe that I really like. I am guilty of pushing traditional Corned Beef around on my plate at gatherings. I am as polite as can be so please don’t judge me. This recipe is my ultimate go to for our St. Patrick’s Day meal.
The combination of this savory and sweet glazed Corn Beef is perfection.
I don’t know why the recipe works. It *just does.* My mom is the author of this recipe and is the queen of super simple delicious recipes!
This dish was served to us every St. Patrick’s Day, with a side of cabbage, growing up. My mom loves to honor her Irish ancestry at any available opportunity. I loved this holiday because I looked forward to this meal and feeling connected to our past generations.
Did you grow up eating this too?
Have you ever wondered why its called Corned Beef? I did! I thought it was because they changed their cows diets to be corn fed. Spoiler alert: I was wrong.
Well, While many of these so-called “Irish traditions” are actually more American than Irish, corned beef does have Irish roots…While salting beef as a means of preserving it has been around for thousands of years, the term “corned beef” dates to around the time of the Cattle Acts. Originally the word “corn” came from the Germanic word “kurnam,” meaning “small seed.” In the 17th century, salted beef started taking on the name “corned beef” in some parts of England because of the large “kernels” of rock salt used to preserve the it. Irish corned beef became such a commodity providing provisions to New World cities like New York and Philadelphia. Unfortunately, as demand grew for Irish corned beef, the price spiked high enough that the people who made it could not afford to eat it.Matt Blitz for foodandwine.com March 9, 2016
That changed once the Irish began their great immigrations to America. Corned Beef might not have been a cheap meat in Ireland but in New York and throughout the United States it was. It was then affordable for the Irish to eat it. The tradition of Corned Beef and (inexpensive) cabbage exploded into our culture and the meal is still made in celebration today. I guess you can say that making Corned Beef on St. Patrick’s Day is downright American. Irish American to be more specific.
Our family kept the tradition of making Glazed corn beef as our st. patricks day celebration dish.
Give this recipe a try. It is way better than utilizing the included spice packet and basic directions. If you make it let me know if you love it like I do!
While you are waiting for St. Patrick’s Day to make this meal try this soup recipe to keep you warm!