Baked Corned Beef has a delicious crispy crust with a rich, tender, and juicy center. You’ll love how easy oven baking a delicious corned beef brisket is!
We will show you how easy it is to bake a fork-tender corned beef brisket in the oven.
We always kick ourselves and wonder why we don’t eat it all year long. It’s that good!
For years we cooked our beef brisket under liquid either in a dutch oven, on top of the stove, or in a slow cooker. Both ways were pretty much just boiling it.
However, the entire texture and flavor was the same inside as it was on the outside.
“Corning” is a form of curing and has nothing to do with corn. In times before refrigeration, meat was dry-cured in coarse “corns” of salt. I’m a foodie geek because I just love these little history tidbits.
The Corned Beef we buy today is a beef brisket that has been brine-cured in spices and curing salt which gives the corned beef brisket that deep pink hue.
Beef Briskets can vary from about three pounds up to a very large brisket. The size will not determine the quality of the outcome.
A whole brisket is cut into either a “Flat” or Point”. Both bake beautifully but here’s the difference.
They’re both delicious so don’t stress if you don’t know the difference or don’t have the option of one versus the other.
When you’re planning on the size of brisket you want to serve, it’s helpful to know that a traditional serving is considered about 3/4 pound per person.
Corned Beef Brisket
This roasted corned beef brisket recipe is one of our favorites: it’s super moist and tender, and with a unique spice blend you won’t find in a plastic baggie.
Prep: 5min
Total: 3h20min
Yield: 8 serving(s)
Nutrition Facts: calories 489 Calories, Fat 38 g, Saturated Fat 15 g, Trans Fat 0 g, Cholesterol 160 mg, Sodium 101 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 4 g, Protein 30 g
Ingredients:
- 3 lb. corned beef brisket
- 1/2 tsp. whole allspice berries
- 1/2 tsp. coriander seeds
- 1/2 tsp. whole cloves
- 1/4 c. brown sugar
- 2 tsp. freshly ground black pepper
Instruction:
- Preheat oven to 325°. Trim excess fat from beef and rinse under cold water. Pat dry and place fat side up in large roasting pan fitted with a roasting rack.
- In a medium bowl with the end of a wooden spoon, or in mortar and pestle, combine and crush allspice, coriander, and cloves into slightly smaller pieces. (Leaving some whole is OK.) In a medium bowl, stir together brown sugar, black pepper, and crushed spices. Spread spice mix evenly over top of brisket. Add 6 cups water to roasting pan and cover brisket tightly with aluminum foil. Roast for 2 hours, then remove foil and roast until tender, 1 hour more.
- Let brisket rest for 15 minutes before slicing.
How to Bake a Corned Beef Brisket
Baked Corned Beef has a delicious crispy crust with a rich, tender, and juicy center. You’ll love how easy oven baking a delicious corned beef brisket is!
Prep: 10min
Total: 205min
Serving Size: 1 serving
Nutrition Facts: calories 674 kcal, Carbohydrate 1 g, Protein 50 g, Fat 51 g, Saturated Fat 16 g, Cholesterol 184 mg, Sodium 4140 mg, servingSize 1 serving
Ingredients:
- 6 lbs Corned Beef Brisket (with seasoning packet)
Instruction:
- Preheat the oven to 325°F, and put a grate (roasting rack) in the bottom of a roasting pan or baking dish large enough to hold the meat.
- Rinse the corned beef to remove packing liquid and additional salt. Pat it dry with a paper towel.
- Trim the fat cap within 1-inch of the meat and put it fat-side up on the grate. Fill the bottom of the pan with water up to the edge of the grate. Place the meat on the grate and sprinkle it with the seasoning packet.
- Cover the pan with a lid or foil. Bake the meat covered for 2 hours. Remove the lid and roast for an additional 1 hour or until an instant-read thermometer reads 185°. Vegetables such as potatoes, carrots, and cabbage can be added the last hour and a half.
- Allow the meat to rest for 15 minutes and then cut across the grain.
Slow Cooker Corned Beef Brisket
Easy slow cooker corned beef brisket recipe that cooks all day, is super juicy, and full of flavor! Perfect for St. Patrick’s Day or year round.
Prep: 15min
Total: 375min
Serving Size: 3 oz
Nutrition Facts: servingSize 3 oz, calories 31 kcal, Carbohydrate 5 g, Protein 1 g, Sodium 29 mg, Fiber 1 g, Sugar 2 g
Ingredients:
- 1 pc corned beef brisket (comes with spice packet you will use)
- 7 medium red potatoes
- 1 c beer
- 4 c water (or use beef broth, or all beer)
- 1/2 head cabbage
- 1/2 onion
- mustard sauce for corned beef (served on the side, or brushed on top when done)
Instruction:
- Pierce and wash 4 potatoes and put together in middle of crockpot.
- Quarter other potatoes, and slice onion. Place around whole potatoes in middle.
- Rinse corned beef brisket and place on top of the 4 large potatoes (your stand).
- Pour 5 c. of liquid over meat. We used 4 c. water and 1c. beer.
- Sprinkle corned beef spice packet on top of brisket. Put lid on and cook on low for 8 hours.
- 30 min-1 hr before serving put large leaves of cabbage on top of brisket and put lid on again to steam until desired “doneness”. Serve!
Corned Beef Brisket
FAQ
What is the best method for cooking corned beef?
Is brisket and corned beef the same thing?
Is it better to roast or boil corned beef brisket?
What is the secret to tender corned beef?
When you’re done cooking the corned beef, make sure you slice against the grain of the meat. This will produce a more tender result; if you slice with the grain, you’ll find a more tough and stringy texture when you chew.
