Baked 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!

Baked Corned Beef Brisket has a delicious crust an absolutely delicious flavor.

We will show you how easy it is to bake a fork-tender corned beef brisket in the oven.

No St. Patrick’s Day dinner would be complete without Corned Beef!

We always kick ourselves and wonder why we don’t eat it all year long. It’s that good!

Why oven-baked corned beef?

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.

It’s a super easy way to make a fall-apart corned beef.

However, the entire texture and flavor was the same inside as it was on the outside.

Once we tried baking our brisket we never went back to boiling it.

The roasted brined exterior is crispy delicious and the meat is tender and juicy.

It also slices up beautifully for a show-stopper presentation.

What is Corned Beef?

Have you ever wondered how this brisket got known as Corned Beef?

“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.

How to pick out the perfect Corned Beef Brisket

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.

• Point is a rounder thicker piece of meat. It generally has more fat marbling so is very flavorful.
• Flat can also be referred to as round and is a thinner piece of meat and it’s a little leaner. It’s easier to slice so it makes a nice presentation.

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.

Also, briskets aren’t delicate pieces of meat so don’t overstress ruining it.

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.

Baked Corned Beef FAQ’s

Do you have to rinse off the brining liquid before cooking?

We always rinse the brining fluid off of the meat. This removes extra salt.

Rinsing will not change the flavor of the meat since the whole piece has been brined.

Do you cut the fat off of the Brisket?

The fat cap can be very thick. We trim the fat within one inch of the meat. Leaving some fat adds flavor.

How to bake Corned Beef in the oven

1. Rinse the brining fluid off and pat the brisket dry.
2. Trim the fat cap within 1 inch of the meat.
3. Place a grate in the bottom of a roaster or baking dish.

4. Place the meat on top of the grate fat side up and sprinkle it with the seasoning packet if desired. We generally do. However, you can make your own brine and seasoning too.

5. Fill the bottom of the roasting pan with water level with the bottom of the grate (directly under the brisket).
6. Cover the pan with the lid or aluminum foil for two-thirds of the baking time.
7. Remove the lid or foil.

Vegetables can be added to the brisket. They will need approximately 1-1/2 hours to bake.

How long to bake

Briskets like a longer cooking time. We cook our brisket for 1 hour per pound for a 2 to 3-pound brisket. A larger brisket (4 to 6 pounds) will take 3 to 3 1/2 hours. It’s safe to eat when it reads 145°F when tested with an instant-read thermometer.

However, briskets are a fatty cut of meat and this fat needs to render “cook into the meat” so additional baking is best. I usually bake to 185+. If the meat looks like it’s getting to crispy, it’s going to dry out. Put the lid back on before you get to this stage.

Tips:

• Make sure you let the brisket rest after removing it from the oven so the juices are redistributed and don’t just run out of the meat.
• If you want shredded corned beef instead of sliced, you can cook it up to an internal temperature of 185°F to 210°F.
• You can up your temperature to make it bake a little quicker but don’t bake it below 325°F for food safety concerns.

Slicing tips

Let the brisket rest before slicing. It will hold the juices if you let it sit 15 to 20 minutes.

Make 1/8 to 1/4 inch slices across the grain. If you cut the meat with the grain it will shread.

Storing tips

According to the USDA corned beef should be refrigerated within 2 hours of cooking and used within 3 to 4 days. Brisket can be frozen and should be used within 2 to 3 months.

Recipes for the perfect St. Patrick’s Day Dinner

• Roasted Cabbage and Carrots
• Brown Bread Rolls
• Mini Bailey’s Cheesecakes
• Pistachio Pudding Trifle
• Roasted Carrots with Orange Glaze
• Parmesan Roasted Potatoes

I hope you’ll stop back and let me know how your corned beef brisket came out!

Leftover Corned Beef Recipes

We buy just as big a beef brisket as we can find so we can make these amazing leftovers:

• Corned Beef and Cabbage Soup is a hearty soup recipe that is a great way to use leftover ingredients.
• Au Gratin Potatoes with Corned Beef. You could not pick a better meat to use in cheesy potatoes than leftover corned beef
• Corned Beef Breakfast Casserole is delicious for breakfast or dinner. Tender chunks of corned beef, potatoes, and cheese oh my!
• Corned Beef Sandwich combines a sweet mustard sauce with a crunchy slaw that puts this great sandwich over the top. Especially when you put it on Sourdough Rye Bread or Pumpernickel bread!

Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!

If you enjoyed this baked corned beef brisket, I think you’re going to love our oven-baked beef brisket recipe too.