Corned Beef

INGREDIENTS

• 2 pounds corned beef
• ¼ cup honey mustard
• 3 tablespoons Dijon mustard
• 4 tablespoons dark brown sugar

DIRECTIONS

1. Preheat oven to 350°F. Remove the corned beef from the package, discarding the spice packet. Place the corned beef fat side up in a roasting pan on top of a roasting rack. Add about 1-inch of water to the bottom of the pan; this will prevent the juices from burning while cooking.
2. Combine the honey mustard and Dijon mustard.
3. Evenly spread half of the mustard mixture on top of the meat. Sprinkle 2 tablespoons of the brown sugar over the top of the roast.
4. Cover the meat and pan completely with foil.
5. Bake the corned beef 50 minutes for every pound of meat.
6. Carefully remove the pan from the oven, and transfer the corned beef to a baking sheet lined with foil.
7. Preheat oven to broil.
8. Top the corned beef with the remaining mustard mixture, then sprinkle with 2 tablespoons of brown sugar.
9. Broil the meat until the top becomes slightly browned, 3-5 minutes.
10. Remove the meat from the oven. Slice the meat against the grain.
11. I cut little slits every so often and put a whole clove in each one as well!