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    Honey Mustard Corned Beef


    Have a St. Patty’s Day feast any day, with Nations Best® First Cut Corned Beef baked with our extra-special, honey mustard sauce that has a hint of orange. The term “corned” refers to the very coarse salt originally used in the curing process that dates back to 17th century Ireland. Today, we cure it in a flavorful brine solution from our Old World recipes.


    • 1 Nations Best® First Cut Corned Beef (3 lb, raw)
    • 1 onion, studded with 8 cloves
    • 2 bay leaves
    • 1 tsp yellow mustard seeds
    • 1 tsp black peppercorns
    • 1/2 c honey
    • 1/4 c Dijon mustard
    • 1/4 c orange juice
    • 1/4 tsp ground cloves


    1. Place the corned beef, studded onion, bay leaves, mustard seeds, and peppercorns in a large heavy pot or Dutch oven. Cover with cold water by 2 inches. Bring to a boil, reduce the heat and simmer, covered, until the meat is very tender, about 2 1/2 hours. Transfer the meat to an ovenproof dish.
    2. Preheat the oven to 350 degrees F.
    3. Combine honey, mustard, orange juice, and ground cloves in a small bowl. Brush the honey mixture over the corned beef. Bake for 30 minutes, basting once or twice.
    4. Slice thinly against the grain for serving.