Crispy Corned Beef Coated in Dijon and Peppercorns
This crispy corned beef is oven-roasted to perfection with a crust of Dijon mustard and cracked peppercorns, locking in bold flavors and juicy tenderness. Wrapped in foil then crisped at high heat, it’s the ultimate upgrade to traditional corned beef.
Equipment
- Roasting Pan
- aluminum foil
Ingredients
Corned Beef Coating
- 3 lb corned beef brisket flat or point cut depending on preference
- 1/4 cup Dijon mustard
- 2 tbsp cracked black peppercorns freshly cracked for best texture
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tbsp olive oil
Instructions
- Preheat oven to 325°F (165°C). Pat the brisket dry with paper towels.
- Lay a large sheet of foil on a roasting pan. Place the corned beef on the foil, fat side up.
- In a bowl, mix Dijon mustard, brown sugar, garlic powder, and olive oil. Spread evenly over the beef.
- Press cracked peppercorns over the mustard coating to form a crust.
- Wrap the brisket tightly in foil and roast for 2 to 2.5 hours, depending on the size.
- Unwrap the foil, increase oven temperature to 400°F (200°C), and roast uncovered for 25-30 minutes until the crust is crisp.
- Remove from oven, let rest for 10 minutes, then slice against the grain and serve.
Notes
Use freshly cracked pepper for best texture. Save foil juices to make a simple sauce by reducing with broth. Let meat rest before slicing for maximum juiciness.