Sweet & Sassy Corned Beef Brisket

Jennifer Jones Recipe

By Jennifer Jones Jenn394

4 to 6
Prep Time:

As a young married cook, I was under the belief that I should be just like my grandmother. Apron on, dinner ready, table set when my new husband arrived home from work with a smile and a kiss for the beautiful wife he appreciates so much. Of course, reality set in pretty quick, but along the way I created this recipe. It is definitely one of the favorites in my house now...for the second husband and three kids. Enjoy!

Blue Ribbon Recipe

Notes from the Test Kitchen:
Sweet & sassy... just like us! I guess, then, that it's no small wonder that we LOVE this delectable sauce.


1 pkg
corned beef brisket, uncooked
1/2 c
yellow prepared mustard
1/2 c
deli-style mustard
1/3 c
1/2 c
1/2 c
brown sugar, packed
1/4 c
1/4 c
apple cider vinegar
2 Tbsp
pickling spice

Directions Step-By-Step

Preheat oven to 375 degrees. Rinse brisket in cold water.
If you have a roasting pan with rack, fill bottom with water, and place brisket on rack above the water. If you don't have a roasting rack/pan, you can make one. Pour water at least half-way up in a baking dish. Place a cake cooling rack on top of the baking dish with the brisket on this rack. If you don't have a cooling rack, place brisket on top rack of oven set in the middle with the lower rack just below it with the water filled baking dish. The water acts as a steam bake for the brisket ensuring optimal juiciness. I like to place the brisket fat side up for the first half of cooking to allow for the fat to render down into the meat some.
Mix the remaining ingredients in a medium saucepan and heat on low on the stove. Keep it on stove throughout the time the brisket cooks. I know it seems like a lot of sauce, but it will get used.
Your complete cooking time will depend on the weight of your brisket, so cooking times are approximate.
Every 20 to 30 minutes of cooking, spoon some of the sauce over the brisket. Half-way through your cook time, flip the brisket over & spoon sauce over the top allowing it to run down the sides. Place sauce back on stove top on low setting. Sauce will thicken as it cooks.
Once your meat is cook through, allow it to rest for about 15 minutes before cutting as this will allow the juices to set. Slice thin for best tenderness. Pour the remaining sauce over the meat and serve.

About this Recipe

Course/Dish: Beef, Other Main Dishes
Main Ingredient: Beef
Regional Style: American
Hashtags: #corned, #mustard, #brisket

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Cat Ireland GyrlSmylee
Jun 7, 2015
I tried this recipe and say it's Family Tested & Approved! Sweet & Sassy is the only way my husband likes his brisket. Cooking the meat this way is really yummy. The last time I cooked this, I used some of the water that collected the juices to flavor my vegetables it turned out excellent! Today I sauteed thick cut carrots and cabbage separately this time to retain the vegetable flavor. I hated pouring the water/juice away.
Cat Ireland GyrlSmylee
Mar 15, 2015
I'm cooking my roast now. My house smells great! My hope is my husband is patient while it rests. He wasnt lsst year. When he's hungry he is unpleasant and controlling so he ate last years roast and got whay he got. It was good. Today he can have a bowl of soup to tide him over and if he throws a fit. He can eat McDonald's and i will enjoy my Irish dinner without him.
Donna Manke DonnaManke
Mar 17, 2014
I made this last year an it was so good. I had to find the receipt so I can make it again. I loved it.
Cat Ireland GyrlSmylee
Mar 15, 2014
This is a yummy recipe! I tried it last year for St. Patricks day dinner and mmm-mmm!! My husband was in a hurry to eat NOW so we couldn't wait to cut in, but I did, and it was tender and oh so good!! The sauce IS great! I want to make the sauce for regular beef. I plan to make this again. ONE QUESTION... how long does the beef cook before you start laying on the sauce only 20 min? Baste every 20-30 min form there, letting the sauce drip off into the steam bath. I saw another post, they put the veggies in the steam bath!! GOOD IDEA!!

@Elizabeth Domke - When I have questions about roasting meat, there is a USDA website that has all that info, for chicken, turkey, beef, frozen, thawed, bacteria, food recalls. Here is the link, just enter your topic in the search and voila!!
lu gentry lugentry
Dec 25, 2013
Very good. I served at a pot luck brunch everyone loved it!