Baked Corned Beef Brisket
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This baked corned beef recipe is the easiest way to get tender, flavorful meat for your St. Patrick’s Day dinner. Just season with the included spice packet and bake uncovered – no boiling, no fuss, and perfect results every time!
Why You’ll Love This Baked Corned Beef Recipe
Growing up, corned beef was just okay in my book. It seemed like one of those dishes everyone else got excited about.
So I started baking it instead. Game changer! This method gives you all the traditional flavor with better texture and less fuss. The meat comes out incredibly tender with slightly crispy edges, and your whole house smells amazing.
We make this every March without fail. Something about St. Patrick’s Day just calls for corned beef and perfectly cooked Cabbage and Carrots, doesn’t it? Add some Creamy Mashed Potatoes and you’ve got the perfect Irish-American feast.
What Is Corned Beef?
Corned beef is just beef brisket that’s been cured in a salty brine with pickling spices. The name comes from the large grains of salt (called “corns”) used in the curing process. You’ll find it in most grocery stores already brined and ready to cook, especially around St. Patrick’s Day.
The meat usually comes vacuum-packed with a little packet of pickling spices. Don’t throw that away – we’ll use it!
What You’ll Need
Ingredients:
- Corned beef brisket (with spice packet)
- Water for the pan
Optional Vegetables:
- 6-8 small potatoes, halved
- 4 large carrots, cut into 2-inch pieces
- 1 onion, quartered
- 1/2 head of cabbage, cut into wedges
Equipment:
- A roasting pan or large baking pan
- A roasting rack or grate that fits in your pan
How to Make Baked Corned Beef
Step 1: Set Up Your Pan
Start by preheating your oven to 325°F. Place your roasting rack or grate in your pan. Add water to the pan until it comes just below the rack – you want the water close but not touching the meat.
This setup is key! The water creates steam to keep the meat moist while the rack lets air circulate for those perfect browned edges.
Step 2: Prep the Meat
Take your corned beef out of the package and give it a good rinse under cold water. This helps remove some of the extra saltiness from the brine.
Pat the brisket completely dry with paper towels. Place it fat-side up on the rack.
Step 3: Season and Bake
Open that spice packet that came with your corned beef and sprinkle it all over the top of the meat. That’s it for seasoning – the curing process has already done most of the flavor work for you!
Cover the pan with the lid or aluminum foil for the first two hours and pop the whole pan in the oven.
Step 4: Bake to Perfection
Bake for 2 to 2.5 hours. Check the water level once or twice during cooking and add more hot water if needed to maintain the level just below the rack. Remove the lid or foil and let it finish baking.
You’ll know it’s done when a fork slides in easily. The internal temperature should reach about 190°F for maximum tenderness.
Step 5: Add Vegetables (Optional)
Want a complete one-pan meal? About 45 minutes before the meat is done, you can add vegetables to the water below the rack. Here’s how:
- Potatoes and carrots: Add these first since they take longest to cook. Just drop them into the water bath below the meat.
- Onions: Add these about 30 minutes before the meat is done.
- Cabbage wedges: These cook fastest, so add them during the last 20 minutes.
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The vegetables will cook in the flavorful liquid and absorb all that delicious corned beef flavor. Plus, one less pot to clean!
Step 6: Rest and Slice
Let the meat rest for 10-15 minutes before slicing. This keeps all those juices from running out. Always slice against the grain for the most tender bites.
Expert Tips for Success
Don’t Skip the Rinse: I learned this the hard way – rinsing really does make a difference in the final saltiness.
Watch the Water: Keep an eye on the water level. Usually, with the juice from the meat, it doesn’t need filling. However, if it evaporates completely, add some more so you don’t lose that moist-heat cooking environment.
Trim the fat cap if it’s very thick. We trim the fat within one inch of the meat. Leaving some fat adds flavor.
Bake Fat Side Up: Always position the fat side up so it bastes the meat as it cooks.
Slice Against the Grain: Look for the direction of the meat fibers and cut perpendicular to them. This ensures each bite is tender.
Frequently Asked Questions
What’s the difference between flat cut and point cut corned beef? Flat cut is leaner and slices more evenly – perfect for nice presentation. Point cut has more marbling (fat throughout), which means more flavor but messier slices. I always go with flat cut for company, but point cut is delicious if you don’t mind the extra fat!
How much corned beef should I buy per person? Plan on about 1/2 pound per person for hearty eaters, or 1/3 pound if you’re serving lots of sides. A 3-pound brisket feeds 6-8 people, while a 4-pound brisket serves 8-10. Remember, it shrinks during cooking, so when in doubt, go bigger – leftovers make amazing sandwiches!
How long does it take to bake corned beef? At 325°F, plan on about 30-40 minutes per pound. So a 3-pound brisket takes 1.5-2 hours, while a 4-pound brisket needs 2-2.5 hours. The meat is done when it reaches 190°F and a fork slides in easily. Bake to
What if I don’t have the spice packet? No worries! Make your own with 1 tablespoon black peppercorns, 1 teaspoon mustard seeds, 1 teaspoon coriander seeds, 2 bay leaves, and 1/2 teaspoon red pepper flakes.
How do I store leftovers? Wrapped tightly, leftover corned beef keeps in the fridge for up to 4 days. It also freezes well for up to 2 months.
What if I don’t have a rack? In a pinch, you can create a makeshift rack with rolled-up aluminum foil.
Why use a rack instead of just putting it in water? The rack lets the hot air circulate around the meat, giving you those delicious browned edges while the steam from below keeps it moist. It’s the best of roasting and braising combined!
Can I make this in an Instant Pot instead? Yes! Pressure cooking gives you super tender meat in less time. Check out our Instant Pot corned beef recipe for the fastest method – it’s done in about 90 minutes!
Did you make this recipe? I’d love to hear how it turned out! Please leave a comment below, and don’t forget to rate it ⭐⭐⭐⭐⭐ stars. Your feedback helps other readers and makes my day!
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.
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
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!