I whipped up this meal for a gathering, and everyone was raving about it.

Corned beef is one of those comforting dishes that always reminds me of family gatherings and cozy dinners at home. This maple mustard corned beef takes the traditional recipe and adds a sweet and tangy twist, perfect for those who love a little extra flavor. It's a dish that feels both familiar and special, making it ideal for a weekend meal when you have a bit more time to spend in the kitchen. The combination of maple syrup and mustard creates a delicious glaze that complements the tender beef beautifully.

This maple mustard corned beef pairs wonderfully with classic sides like creamy mashed potatoes or roasted root vegetables. You could also serve it with a fresh green salad to balance out the richness of the beef. For a truly comforting meal, consider adding some warm, crusty bread to soak up all the delicious juices.

Servings: 6

1 (3-4 pound) corned beef brisket, rinsed
1/4 cup maple syrup
1/4 cup Dijon mustard
1 tablespoon brown sugar
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground cloves

Preheat your oven to 325°F (165°C).

Place the corned beef brisket in a large roasting pan, fat side up.

In a small bowl, mix together the maple syrup, Dijon mustard, brown sugar, black pepper, garlic powder, and ground cloves.

Pour the maple mustard mixture over the brisket, ensuring it's evenly coated.

Cover the roasting pan with aluminum foil and bake in the preheated oven for 2 1/2 to 3 hours, or until the beef is tender.

Remove the foil and bake for an additional 15-20 minutes to allow the glaze to caramelize.

Let the corned beef rest for about 10 minutes before slicing. Serve with your favorite sides.

For a spicier kick, you can add a teaspoon of crushed red pepper flakes to the glaze mixture. If you prefer a sweeter glaze, increase the maple syrup to 1/3 cup. For a different flavor profile, try using whole grain mustard instead of Dijon. You can also cook the corned beef in a slow cooker on low for 8-10 hours, then transfer to the oven to caramelize the glaze.