Jennifer Jones Recipe

Sweet & Sassy Corned Beef Brisket

By Jennifer Jones Jenn394

Recipe Rating:
 17 Ratings
4 to 6
Prep Time:
Cooking Method:

Jennifer's Story

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
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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

  • Comments

  • 1-5 of 80
  • user
    Jennifer Winborn jenwinborn - Jun 7, 2012
    What a great technique for making sure the brisket stays juicy! Thank you for sharing!
  • user
    Kitchen Crew JustaPinch - Oct 10, 2012
    I tried this recipe and say it's Family Tested & Approved!
  • user
    Kitchen Crew JustaPinch - Oct 10, 2012
    I shared a photo of this recipe.
    View photo
  • user
    Roberta Starkey rkstarkey - Jan 11, 2013
    This is just AWESOME! The only thing I will do differently is 2 hours before done (I slow roasted at 275) I would put cabbage, onion, celery and potatoes in the steaming water bath that catches all the drippings. Wonderful recipe - my husband, firefighter, is going to make this for his crew next week.
  • user
    Elizabeth Domke Whirlwind59 - Feb 10, 2013
    This brisket looks fantastic! What are the cooking times? I know you said they vary based on the weight, but I have no idea where to start.

    Roberta, how long did you slow roast your brisket? Approximate size?

    Thank you both, I have two "boomerang" sons staying with me, we all love our roasted meats, well any kind of meat really. hahahaha

    (recently purchased a much larger crockpot)