Pepper-Crusted Corned Beef in a Bag with Honey Mustard Sauce

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I enjoy Mr. Irvine's recipes and this one always gets rave reviews from my guests. I make my side of honey mustard with sour cream and spicy mustard. Glad to see Robert is back!

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The sauce, while delicious, was IMO an unfinished recipe. There is no direction to remove the whole cloves, or the bay leaf. One is left wondering if it should be strained, or left chunky. I chose to just remove the cloves and thebay leaf and found it to be too thick for my taste that way.

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I found this recipe a good start to invent my own. I made a honey-mustard glaze, put it on my corned beef brisket then added onion powder, ground garlic pepper and pepper corns in a sort of a dry rub.
Then wrapped up the whole brisket in foil and baked at 250 for aprox 3 hours on a 2 1/2 lb brisket. Made a great tasting brisket to add some munster cheese, kraut on a light rye bread for a whole new Reuben taste.

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This is now my "Secret Recipe" corned beef. I just grabbed one of those reynolds baking bags, toss all the ingredients in and poof!!! Perfect every time...

(Well, except for the time I cooked two together... we couldn't decide if we should double the cook time because there were two in the oven... you don't.

I serve it with brussel sprouts and mashed potatoes...

My mom couldn't even find the flaw!!!

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The meat was pretty good, but the sauce left some to be desired

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I made this recipe following the oven bag method and was absolutely thrilled with the results! The brisket was really flavorful with great texture. Wasn't too firm or too stringy and sliced-up beautifully. We served the corned beef and sauce on dill rye bread with a simple fresh coleslaw. Perfection with no fuss, no muss. The only variation I made to the recipe was that I used the spice packet that came with the corned beef and reduced the cracked pepper to just 1 Tbsp, but I think the recommended 2 Tbsp. of pepper along with the spice packet would be just fine. (However, I did use a mixed peppercorn blend that is less sharp than all black pepper. I love this technique for cooking the brisket. I may never braise on the stovetop again!