Baked Corned Beef Brisket
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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.
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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
- Rinse the brining fluid off and pat the brisket dry.
- Trim the fat cap within 1 inch of the meat.
- Place a grate in the bottom of a roaster or baking dish.
- 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.
- Fill the bottom of the roasting pan with water level with the bottom of the grate (directly under the brisket).
- Cover the pan with the lid or aluminum foil for two-thirds of the baking time.
- 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!
How to Bake a Corned Beef Brisket
Equipment
Ingredients
- 6 lbs Corned Beef Brisket with seasoning packet
Instructions
- 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.
Nutrition
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.
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!
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If you enjoyed this baked corned beef brisket, I think you’re going to love our oven-baked beef brisket recipe too.
I have been roasting my corned beef for at least 43 years. I first learned how at a Weight Watchers meeting. I basically have done it the way you do it. I do add additional pickling spices. Thank you for your extra tips.
Thank you for your comment, Linda! Do you make your own pickling spices or use a prepared product?
Loved it. Cooked up crispy on the outside and moist on the inside.
I’ve been cooking my corned beefs like this for a while. Will never go back to boiling.
Thank you so much for your review and stars! I’m with you, definitely the way to go.
The recipe was easy and delicious but my cut was too lean so next time I will have to add some liquid to the bottom of the pan because the bottom crusted and had to be cut off before carving.
Great comment, Donna. You can use a grate too if your pan bakes hot as many aluminum do. Thank you.
I am making corned beef tacos for a large party. If I make the roasts a day ahead, would it be best to shred/slice them before reheating on the day of the party? And save some juices/water from the original cooking pan to add when reheating? Any tips would be appreciated!
Hi Holly, I think it’s easiest to slice once baked and rested. If you sliced it and put it in a dish with some of the juices it will remain very juicy. You can reheat it on the day of the party. You can cover it with foil and set it in the oven at 350 for 15 to 20 minutes of even put it on low in a slow cooker allowing guests to help themselves. It doesn’t have to be hot for tacos, just not cold. Let me know how it goes!
Thank you!
I never liked corn beef cook with cabbage before. But I like to have different varieties of choice in cooking. Tonight I try this recipe, and WOW, my daughter keep knotting her head as she put a piece of corn beef in her mouth. I normally just have one slice, but today I had 6 slices. So moist and very tasty. Thank you for sharing.
Thank you so much, Tuoi! I’m so glad that you and your daughter enjoyed this recipe and that you were kind enough to leave me a kind Comment!
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.
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.
@Julie Menghini,
I will definitely try again. Hope they’re on sale! I’ll let you know the outcome.
Awesome! Thanks, Kristine.
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
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!
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
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.
This brisket was incredibly tender and easy to make!
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.
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!
Oh my gosh,absolutely amazing!Bravo!Received your recipe awhile ago and told my husband about it and he rolled his eyes and said corned beef needs to be cooked in water for hours.So I bought 2 yesterday just so I could try it baked.I am pleased to say that my husband said to bake it from now on.Thank you so much for sharing 🙂
Thank you, Lolli! I’m with you, there’s nothing like that delicious bark on a juicy corned beef and so glad you enjoyed it!
Blimey! This is an outstanding Corned Beef recipe. I’ll never boil it again. Thanks.
Thank you, Lynn! We used to boil too and that’s a thing of the past.
Hi,Julie. I look forward to trying this recipe.My corned beef does not come with a spice packet. What do you suggest? Thanks
Thank you for your question Bracha! You say that the corned beef doesn’t have the spice packet. Is it just a brisket or is it in a brining solution? If it’s just a brisket, you’ll have to brine it. The spices are just about the same as “pickling” spices. Assuming that your corned beef is in a brine already, this is what I use:
* 2 bay leaves crumbled
* Use 1 teaspoon ground cinnamon
* 1 teaspoon black peppercorns
* ½ teaspoon whole cardamon
* ½ teaspoon cloves
* 1 teaspoon mustard seeds
* 8 whole allspice berries
* 1/2 teaspoon ground ginger
Since the brining solution is high in salt, you want to rinse it before adding the spices. You will not need additional salt.
Hope this helps!