Handwritten recipe for Corned Beef
by: salvagedrecipes

Baked Corned Beef with Pickling Spices and Mustard Brown Sugar Glaze

Corned Beef
This vintage corned beef recipe is a classic preparation featuring tender, slow-baked beef enhanced by a lightly sweetened mustard glaze. The instructions suggest simmering the beef before baking to achieve maximum tenderness, followed by a finishing bake to lock in the flavor. Popular in traditional New England cooking, this hearty dish pairs perfectly with cabbage, potatoes, or carrots and is ideal for family dinners and holiday gatherings.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Course Main Course
Cuisine new england
Servings 8
Calories 385 kcal

Ingredients
  

  • 2 tbsp pickling spices
  • 1 onion (sliced)
  • 1 carrot (sliced)
  • 1 cup white vinegar
  • 1 cup water
  • ⅓ cup brown sugar
  • 1 tbsp dry mustard
  • 3 lbs corned beef brisket

Instructions
 

Step 1: Prepare the Beef

  • Rinse the corned beef brisket under cold water to remove excess brine.
  • Place in a large pot with water to cover completely.

Step 2: Simmer the Beef

  • Add pickling spices, onion, and carrot to the pot.
  • Bring to a gentle boil, reduce heat, and simmer for 2½ hours until fork-tender.

Step 3: Prepare Mustard Glaze

  • In a small bowl, mix brown sugar, vinegar, and dry mustard until smooth.

Step 4: Bake the Corned Beef

  • Preheat oven to 350°F (175°C).
  • Transfer cooked beef into a baking dish.
  • Spread mustard glaze over the top.
  • Bake uncovered for about 30 minutes until lightly caramelized.

Step 5: Rest & Serve

  • Let beef rest for 10 minutes before slicing.
  • Serve warm with roasted vegetables or cabbage.

Tips

  • Rinse corned beef before wrapping if you prefer a less salty result.
  • Double-wrap tightly in foil to keep moisture in during the long bake.
  • Add potatoes or cabbage wedges during the last 45 to 60 minutes if desired.
  • Let meat rest 10 to 15 minutes before slicing for neater slices.
  • Slice meat against the grain to keep it tender.
  • Substitute whole-grain mustard for dry mustard for a spicier glaze.
  • Add a splash of apple cider or beer to the foil packet for extra flavor.
  • Skim excess fat from the cooking juices before serving as gravy.
  • For quicker vegetables, simmer them separately while the beef finishes.

Nutrition

Calories: 385kcalCarbohydrates: 10gProtein: 33gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 1080mgPotassium: 700mgFiber: 1gSugar: 8gVitamin A: 60IUVitamin C: 8mgCalcium: 25mgIron: 2.6mg
Keyword comfort food, corned beef, family dinner, handwritten recipe, oven baked corned beef, pickling spice, vintage recipe
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