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.
Wonderful. Thank You. 3# cut for 3 hours @325 = Perfect! I saw another recipie that had dijon on top and did that. Excellent.
Thank you so much, Frank, for your comment. I’ve got another one in my freezer just begging to come out.
First and unfortunately the last time I will use this method to make my St. Patrick’s day meal. I’m so disappointed on how my meal turned out. I followed the directions to the tee and my brisket was very dry. I added my veggies the last hour, potatoes, carrots and cabbage was not even close to being done. Everything was dry under done and unflavorful. I will continue using the same method I’ve used for years….. CROCK-POT. Please take no offense to this post it’s just one of those things where it just didn’t turn out for me.
I’m sorry it didn’t work for you, Lynn. Perhaps your brisket was a lot smaller? Any time you cook meat you should monitor it by temperature, feel, and sight.
@Lynn,
Just had the same experience. I am so glad I spent $30 to ruin dinner & St. Paddy’s Day. Sure doesn’t feels like these people are not real chefs (test kitchen skilled) and just building a media brand.
Clearly the second person trying and ruining this today.
I’m sorry it didn’t work for you Garth. This is the recipe that I use every time I make my corned beef. I’m not a classically trained chef and never claim to be. I’m a home cook that vets every recipe that I put on this site. Without knowing everything you did, I can’t know what went wrong. If you’d like to email me, perhaps I can help figure out what went wrong.
@Garth, Obviously from the other reviewers raving about this recipe, you did something wrong that it was so dry (perhaps not using enough liquid or uncovering it too early. She makes it clear in the last hour of baking you need to watch it and cover it back up if it looks dry). Why do you feel the need to insult someone? I can tell it is a very good recipe, I am a pretty avid at home cook and can’t wait to try it.
Hi Julie,
I’ve been preparing our corned beef in the oven for several years but I use Guinness Draught instead of water. Can I substitute the water with Guinness for your recipe? Just wondering. . .
Absolutely Patty! Cheers!
I’ve been cooking corned beef for years in a big pot. Never again. Not only is this easier but the CB was delicious and the potatoes, carrots and cabbage were evenly cooked. Thanks!
Thank you for letting me know, Deb! I just cooked this on Sunday, and it comes out amazing every time.
@Julie Menghini, the brisket i bought have the seasoning on them already. Not being able to rinse. Will they be too salty to bake?
It’s more important to include the seasonings, and I’d hope the manufacturer took it into account that you wouldn’t be rinsing it. Bake as is.
In the town where I live, we have a big St. Patrick’s Day Parade. It ends right in front of my house! So I will be making corned beef for sandwiches for 30-50 people. My question is, would I use the timing method for each corned beef, or would I add all the pounds up? So let’s say I’m cooking 30 pounds of corned beef, how long do you think that would have to cook?
Wow, Sherri! I wish I lived next to you! If they’re all about the same size, you can use the instructions I give in the how long to bake section. If they vary, it will require that you start testing the smaller briskets with an instant-read thermometer every 20 minutes or so. Make sure that each brisket has room to lay flat and brown for the uncovered bake time. This recipe can be made ahead of time and will be just as delicious as if you made it the day of your event. Please let me know if you have any questions! ~Julie
I am cooking 5 corned beef flat cuts in my electric roaster. Can I put one on top of the other so I can do them all at once.
Wow, Janet, you’re an overachiever lol! I’m buying two today. I wouldn’t stack the corned beef because I believe that they’d cook like one big piece of meat. Also, you will not get that beautiful crust that just takes this recipe over the top when it’s baked uncovered for the last hour in an electric roaster. Depending on how big your roaster is, could you bake them side-by-side for the first 2 hours unstacked in the roaster and finish them in the oven?
Do u put the veggies potatoes in the water around the cornbeef
There’s not much water in this recipe, just to cover the bottom. I bake for 2 hours covered and then remove the lid and add the veggies at this point and bake for 1 more hour. The meat is never immersed in water.
After 2 hours, do I drain the water out when I cook for an additional hour?
Great question, Condoleeza! No, you don’t empty out the water after removing the lid at 2 hours.
After resting I used some swirl rye bread, thousand island dressing, horseradish, swiss and dry coleslaw mix. Grilled the sandwich up and was amazing.
That sounds amazing, Patrick! Thank you for sharing!
@Julie Menghini, making it again right now lmaoooo
I love it Patrick! I’ll be picking up a couple myself shortly while they’re on sale.
Made for Christmas dinner, it was so good! Baked Corned Beef Brisket for me has been the only way to cook for the past 5 years!!
Thank you, Leanne! We just love brisket baked this way.
This was great on St. Paddy’s day. So good we make it quite often throughout the year. Like now in Nov. Also making Colcannon with bacon.
Thank you, Brandon! I’d love to try it with your Colcannon!
This recipe has conflicting ideas. In beginning it says fat side up, then afterwards it says fat side down. Does it matter?
Thank you Shirley for your question! I cook it with the fat side up. I’ll make the clarification in the recipe card and thank you for bringing it to my attention.
It was perfect and I will never boil corned beef again! Thank you so much!
I’m so glad you enjoyed it, Lisa! We’ll never boil either.
@Julie Menghini,
Happy St Patty’s Day Julie. I am baaack to make your wonderful recipe again.
St. Patty’s Day, Lisa! Thank you!
I tried your recipe. I will never cook my corn beef brisket any other way. It was fantastic!! Thank you
Thank you, Marguerite! I’m so glad that you enjoyed it. We’ll never boil our briskets either!
I will never boil again!
Thank you, Lisa! I’m with you!
Thank you, I’m excited to try this. My briskets are thawing now and heading to the oven in 30 minutes. My family loves corn beef. I like the idea of slow cooking in oven instead of boiling. I hope mine looks as good as yours.
Thank you, Marguerite! I’ve made this brisket the same way for many many years so I’m sure yours will be delish! Stop back and let me know what you think. Wish I had one in my oven too!
This looks mouthwatering! I love brisket and usually use oven to roast it. What makes roasted brisket a corned beef? I thought it was something totally different.
angiesrecipes
http://angiesrecipes.blogspot.com
Hi Angie! What makes a brisket a corned beef is the brining that’s done to it.
Oh my word, this turned out beautifully, love it baked!! And I am like you Julie, love all of the food geeky history stuff!
This came out just perfectly— the seasonings were exactly right and we liked it so much there were no leftovers!
Thank you! It’s our favorite way to make Corned Beef Brisket.
Looks absolutely delicious, and makes a good change from boilings and way easier to make. I am looking forward to making it, thank you for sharing, Julie!
Thank you so much, Hadia!
This is totally different from the corned beef we get here in the UK, but this looks SO much better.
Thank you, Dannii! I’ll have to check out the UK version too.
@Dannii, in the UK, the fresh meat will be labelled as salt beef.
Thank you, Julie!
This is so perfect for the holiday family lunch! Baking them is perfect and stress free way to cook these. Love the textures.
Thank you, Sandhya! I’m with you on baking them!
Wow! Now this looks amazing! Definitely saving this one for St. Patrick’s Day. 🙂
Thank you, Carrie!
Oh my! That looks succulent! Perfect for St. Paddy’s Day!
Thank you, Maria!
This was such a delicious and juicy brisket. Thank you for sharing!
Thank you, Courtney!
Question: in the verbiage you say to cook for 1 he/lb, yet with the recipe itself, you say to cook 6lbs for 2 hrs covered & 1 hour without a cover. That would be a total of 30 min/lb, right?
Hi Suzy! I did cook my corned beef for a total of 3 hours. A 2-3 pound brisket will still take 2 to 3 hours to cook at 325°F. A larger piece of meat such as the one we buy will take 3 to 3 1/2 hours to cook. Make sure you let it rest before cutting. I’ll jump in and clarify my instructions. Thank you for your question!
Oh boy, I am reminded that St. Patrick’s Day is just around the corner!!!!Thank you for this holiday appropriate post.
I can’t believe the way time is flying, Liz! Bought another corned beef today!