Skip to Content

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!

3/4 side view of a baked corned beef brisket that's been sliced and sitting on a white platter.

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.

Front view of a baked corned beef brisket with 4 slices cut from the front showing the dark pink interior sitting on a white platter over a blue patterned napkin.

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.
Grates sitting in the bottom of a roasting pan
  1. 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.
Uncooked corned beef brisket sitting on grates inside a roasting pan.
  1. Fill the bottom of the roasting pan with water level with the bottom of the grate (directly under the brisket).
  2. Cover the pan with the lid or aluminum foil for two-thirds of the baking time.
  3. 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.


  • 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.
3/4 view of a baked corned beef brisket covered with spices sitting on a white platter with a serving fork in the background.

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

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

Top down of a baked and sliced corned beef brisket sitting on a white plate.

How to Bake a Corned Beef Brisket

Author: Julie Menghini
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!
4.38 from 164 votes
Prep Time 10 minutes
Cook Time 3 hours
Resting Time 15 minutes
Total Time 3 hours 25 minutes
Course Main Course
Cuisine American
Keyword: Brisket, Corned Beef
Servings: 8


  • 6 lbs Corned Beef Brisket with seasoning packet


  • 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.


Calories: 674kcalCarbohydrates: 1gProtein: 50gFat: 51gSaturated Fat: 16gCholesterol: 184mgSodium: 4140mgPotassium: 1010mgVitamin C: 92mgCalcium: 24mgIron: 6mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!

Leftover Corned Beef Recipes

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

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!

Two photos for Pinterest. The top photo is a front view of a sliced corned beef brisket. The bottom photo is of an uncut baked brisket topped with seasonings.

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

4.38 from 164 votes (140 ratings without comment)
Recipe Rating

Kristine S

Monday 18th of March 2024

I am giving this 5 stars because the flavor is wonderful. I used a Boars Head, which is a flat cut. Next time I will not boil it first. There is hardly any fat on this brand. I checked the temperature at the time you suggested and it was already higher than it should have been. It was very dry and a fail. However, I consider it a lesson learned. We only have this once a year, so it is hard to practice throughout the year. Thought I would mention this so folks will be aware of the lean cut of beef this brand is.

Kristine S

Tuesday 19th of March 2024

@Julie Menghini, I will definitely try again. Hope they’re on sale! I’ll let you know the outcome.

Julie Menghini

Monday 18th of March 2024

I'm sorry it didn't work for you Kristine. Maybe get one on sale now that St. Patrick's is over and try again. By boiling it you're leaving out a lot of what fat it has in it to keep it moist. Mine was almost up to temp (185) when I went to remove the lid but I put it in the oven for 15 minutes just to crisp up the bark a bit and it was delicious.


Sunday 17th of March 2024

Absolutely fabulous!! Never will I ever make my corned beef differently. The little LISK roaster comes through again. With such an easy peasy recipe with some great flavors, who could ask for more. Sliced it up and our SPD dinner was pastrami/corned beef sandwiches with roll dunked in au jus. I appreciate you sharing with us Julie

Julie Menghini

Monday 18th of March 2024

Thank you so much, Karen. I made ours yesterday too and my guests remarked on why they've ever been boiled when baked tastes this good is beyond me. Like you, we'll be enjoying some sandwiches today too!


Sunday 17th of March 2024

I have 2 4.5 lb briskets need to cook both at the same time can your provide any guidance on this? Appreciate your time and help

Julie Menghini

Monday 18th of March 2024

I'm sorry I didn't see this yesterday Chamaine. I would have cooked both at the same time if you oven could hold two large pans. Or in one large pan not crowded for the same amount of cooking time.

Laura Ashley Johnson

Tuesday 12th of March 2024

This brisket was incredibly tender and easy to make!

Jeff V

Monday 11th of March 2024

AWESOME! I have been following this same recipe for about 5 years now. It is truly the best version. I understand traditionalist but i would suggest try it just once. Cuts so much easier if you asked me and the color and taste is so much beefier, to me. SO thanks for sharing. By the way I still boil the cabbage and roast off the Carrots and Potatoes. That is how my family likes it. Even my full fledge Irish in-laws. Peace brothers and sisters. Now I highly recommend this version of corned beef.

Julie Menghini

Tuesday 12th of March 2024

Thank you so much Jeff. I've got my brisket ready to go for the weekend and this is what I use too. I love cabbage any way but roast mine since that's the way my family likes it. I've even been known to microwave it with a little butter and salt and pepper. I appreciate you comment and hope your next brisket is amazing too!

As Seen On