What was I thinking!

At the local butcher shop on Friday, I went in to pick up a flat cut corned beef brisket. This year I was planning on baking it with honey mustard, as I had never tried it, but had heard good reports. I asked for the flat cut and he had it on the scale when I noticed a thicker cut and leaner next to the flat cuts. "What are those, I inquired?" "A corned beef round and a leaner cut", the butcher said. The word leanerstuck in my head and I went for it.

Now what do I do? Do I have to boil it or can I still bake it in foil with the mustard as I had intended? Maybe I should boil until tender, transfer to oven and brown with the mustard on top?

Maybe I should boil until tender, transfer to oven and brown with the mustard on top?

Yes. That's what I'd do with something like that.

Well, if you prefer a tasty corned beef you'll prefer brisket to round because brisket has more fat in it.
If you prefer saintliness to tasty food, you'll perhaps take the round.

However, the choice having been made, I agree that the best thing to do is to boil the brisket before wrapping and baking it. I'd also think about putting a strip of lard or bacon under it in the foil.

John

Here's what I posted in a different thread:

I don't "boil" the corned beef. I put it in a roasting pan with about an inch or so of water and cook it for several hours at about 225 degF. An hour and a half before serving, I raise the temp to 325, add the potatoes and carrots, and an hour before serving I put in cabbage, sliced in wedges. Also, I much prefer a corned beef "round" over a brisket. I'll be doing this tomorrow for the family.

I agree - lean and corned beef shouldn't be used in the same phrase.
What I have found is that the round performs well in cold sandwiches, sliced thinly, deli style, far better than brisket could.
But for the traditional boiled dinner, I'll take the brisket every time.