8 Servings
3 Hours, 30 Minutes
Allergens
Have you ever baked a corned beef? It frees up a lot of needed space on the stove before Yom Tov. Serve with your favorite mustard.
Preheat oven to 325 degrees Fahrenheit. Spray deep nine- x 13-inch pan with cooking spray.
Mix mustard, paprika, and brown sugar in a small bowl. Rub into roast. Smear one tablespoon honey onto each side.
Wrap well in silver foil. Place into large pan and cover well. Bake at 325 degrees Fahrenheit for three to three and a half hours. Cool, slice, and store in gravy.
Photography and Styling by Chavi Feldman
I want to make this for Pesach….. where does the gravy come from that it must be stored in?
Thanks
Wendz
The gravy is the natural juices and liquid that will be released when the corned beed is roasted. Don’t discard it but store let the meat sit in it.
Very juicy and soft!