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. Patrickโs Day dinner. Just season with the included spice packet and bake uncovered โ no boiling, no fuss, and perfect results every time!
Why Youโll 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. Patrickโs Day just calls for corned beef and perfectly cooked Cabbage and Carrots, doesnโt it? Add some Creamy Mashed Potatoes and youโve got the perfect Irish-American feast.
What Is Corned Beef?
Corned beef is just beef brisket thatโs been cured in a salty brine with pickling spices. The name comes from the large grains of salt (called โcornsโ) used in the curing process. Youโll find it in most grocery stores already brined and ready to cook, especially around St. Patrickโs Day.
The meat usually comes vacuum-packed with a little packet of pickling spices. Donโt throw that away โ weโll use it!
What Youโll 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 325ยฐF. Place your roasting rack or grate in your pan. Add water to the pan until it comes just below the rack โ 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. Thatโs it for seasoning โ 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.
Youโll know itโs done when a fork slides in easily. The internal temperature should reach about 190ยฐF 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. Hereโs 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
Donโt Skip the Rinse: I learned this the hard way โ 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 doesnโt need filling. However, if it evaporates completely, add some more so you donโt lose that moist-heat cooking environment.
Trim the fat cap if itโs 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
Whatโs the difference between flat cut and point cut corned beef? Flat cut is leaner and slices more evenly โ 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 donโt 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 youโre 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 โ leftovers make amazing sandwiches!
How long does it take to bake corned beef? At 325ยฐF, 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 190ยฐF and a fork slides in easily. Bake to
What if I donโt 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 donโt 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. Itโs 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 โ itโs done in about 90 minutes!
Did you make this recipe? Iโd love to hear how it turned out! Please leave a comment below, and donโt forget to rate it โญโญโญโญโญ stars. Your feedback helps other readers and makes my day!
How to Bake a Corned Beef Brisket
Equipment
Ingredientsย ย
- 6 lbs Corned Beef Brisket with seasoning packet
Instructionsย
- Preheat the oven to 325ยฐF, 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 185ยฐ. 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. Patrickโs Day Dinner
- Roasted Cabbage and Carrots
- Brown Bread Rolls
- Mini Baileyโs 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 Soupย is a hearty soup recipe that is a great way to use leftover ingredients.
- Au Gratin Potatoes with Corned Beef.ย You could not pick a better meat to use in cheesy potatoes than leftover corned beef
- Corned Beef Breakfast Casseroleย is delicious for breakfast or dinner. Tender chunks of corned beef, potatoes, and cheese oh my!
- Corned Beef Sandwichย combines a sweet mustard sauce with a crunchy slaw that puts this great sandwich over the top. Especially when you put it onย Sourdough Rye Breadย or Pumpernickel bread!
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If you enjoyed this baked corned beef brisket, I think youโre going to love our oven-baked beef brisket recipe too.
I bought (3) 3lb pieces of flat corned beef on sale and want to cook them all at the same time. Iโm unsure how to approach cooking times when itโs in 3 separate pieces?
Iโm planning this for Easter dinner.
Put them side by side on a roaster large enough that they lay flat and cook them as if they’re one. Check the temperature on each one individually as they bake.
I made this corned beef brisket last night and it was the best brisket I’ve ever cooked. It was so tender and juicy. With the exception of peppering both sides, I followed the recipe exactly. Thank you for sharing this recipe!
Thank you so much, Crystal. It means a lot to me to get your feedback and knowing that you enjoyed it.
No lower than 325’f. ??? Darn it. A lot of people who have smoked brisket must be dead now. Since most smoke them at a temp of about 225..
Hi Glen, smoking a brisket and baking it are not the same. It takes a long time to smoke a brisket at those lower temps which are acceptable.
I will never boil this delicious meat again!!
First time baking it and it is tender, juicy, delicious!
I even overbaked it a bit, but it was still juicy and tender. Forgot to take a pic..now it is gone. Had slices last nite and today reubens. Gobbled up and gone!
Thank you for changing my cooking method!
Thank you, Sheila, I’m so glad that you enjoyed it. I’m with you, once you bake it you will never boil it again.
Made this on St. Patty’s day and the corned beef was so delicious. Cooked it until temp reached 165. The only problem were the vegetables were not remotely done. Cooked for 4 hours total, covered for 2 hours and then removed the cover to get a nice glaze on the corned beef
I’m so glad it worked for you, Jim, and that you let me know. I have a time with carrots and sometimes will finish them in the microwave. Your tips are great. Can you share how big a corned beef you baked?
@Julie Menghini,5 pounds, corned beef was ฤone to perfection, vegetables were not
Thanks, Jim!
For an interesting take on this, I put ginger ale in the pan up to the grate instead of water and put some light brown sugar over the spices. Very tasty.
Great tips, Paula! Thank you.
I have a 6 1/2 lb CB it is fairly flat and uniform in thickness, very long. How long do I cook it for?
I think I answered your question, Leslie previous. That being said when you measure the temp check it in multiple places until every part of it measures the done temp. For me, 190.
You say to cook it 1 hour per pound, but you have a 6 lb corned beef and are cooking it for 3 hours total. Can you clarify please.
You’re right, Leslie. If you cook it at 325 it will cook quicker than 1 hour per pound. I did a 6+ pound corned beef and it took 4 hours. When I reduced the time it cooked so slow that it would have averaged 1 hour per pound. My best advice is to cook it to 145, remove the lid and check it every 30 minutes until it registered 190 internal temp. I would give a 6.5 pound corned beef about 4 hours. If it’s done earlier, just cover it and let it rest until you need it. Don’t wrap it.
Iโve baked CB briskets this way, using my Grannyโs recipe (born in the late 1890โs). The only difference is the crust. She mixed home made mustard and brown sugar. People line up for my brisket and are disappointed when the other cookโs boiled briskets are all thatโs left.
Thank you, Sarah! I’ve had other people that use mustard and brown sugar on the surface of the brisket and that sounds amazing! I agree that once you’ve had it baked you will never boil it again.
I ordered a 3 pound corned beef and they delivered a 6.5 pounder. I plan to cut it in half. I guess the texture changes if you freeze it first. But can I freeze half of it after I cook it? Thanks.
p.s.: Happy Birthday to your daughter from Uncle Joe.
Hi Joseph! I’m cooking a 6.5 today. You can freeze it before or after it’s cooked. They shrink once cooked so you may want to cook it and freeze the leftovers for a quick and easy meal. I buy corned beef when it’s on sale and freeze it. I haven’t had any texture issues doing so.
I just picked up a 9.5 lb beef brisket at the local farm. I am brining it today, for 7 days, and cooking next Saturday following this recipe. For this size are you how ling do you suggest cooking, covered and then uncovered? Family’s coming over 5PM! Thank you!
Hi Dave! Do you know if this is a whole brisket meaning the flat and point combined? If the beef fairly the same thickness? The reason I say this is if they’re different thickness you may want to separate them so you can monitor their baking temperatures separately. If they’re the same, the math would say 9 hours (1 hour per pound) but mine never takes that long because I cook it at a higher tip than some recipes call for. I would still give it 9 hours. Remove the lid when the internal temp gets to 145-150F and finish baking it to 185-190 for slicing or 190-210 for shredding. Make sure you give it time to rest too. If your brisket is done before time, It’s just fine resting. You can cover it with the lid or foil but don’t wrap it tightly. It will steam and soften that beautiful bark. I hope you’ll stop back and give me your experience. I haven’t done one that large.
Delicious, so tender and juicy thank you! I had a 3# brisket cooked for 3 hours at 325. I did use spicey mustard then spice packet on top and beer for the liquid. Definitely will be baking again, no more crock pot!!
Thank you so much Sue! I’m baking mine on Sunday for my daughter’s birthday!
If I have a 7lb corned beef how long should I bake it for? I read that it should be 45-60mins per lb, but your recipe is for a 6lb and only 3 hours of cooking time. Thanks!
Hi Jen. Believe it or not, it probably will not take much longer than 4 to 4-1/2 hours. Your instant-read thermometer will be your best friend. Once your meat registers 145 remove the lid and check it about every 30 minutes. The end temp should be 185 to 190 for slicing or 200 to 210 for pulling. It doesn’t hurt to let the meat rest so give yourself plenty of time. If it’s done before you need it just let it rest which is better than everyone waiting to eat. I’m doing a large one this weekend and if I have anything to add I’ll let you know.
@Julie Menghini,
Thanks so much! We will be making ours this weekend. My daughter’s bday is actually on St. Patrick’s day and she hates corned beef, so we always have it after lol.
I am having a large group of people; can I bake the day before. I understand I may lose the “crust.” I have always boiled, but I think baking would keep the meat flavorful. Thank you
You absolutely can bake it the day before and you won’t lose the crust. It should be easier to slice cold too. You can either microwave it to warm or put it in a baking dish with some of the cooking liquid. Cover it with foil and bake in a 325 oven until warm. It will heat quicker if you’ve sliced it.
used beef broth and bud light instead of h20. rubbed w dijon added all spice and ground cloves to spice pack. threw in a bay leaf and a teaspoon liquid smoke actually temped at 200. but was the best ive ever had left the foil on untill the last 10 minutes.my new method for sure
Thank you so much, Bill! I love your tips too. Time to buy another Corned Beef!
Do I have to cover it in foil n add water? Can’t I just roast it?
You don’t cover it in water. Just cover the bottom below the roasting rack with water. Cover it for the first 3 hours and then uncover it for one hour so it gets that delicious bark. If you uncovered it the whole time the bark would get overdone. Does that help? Let me know if you have more questions. Thank you.
Vary helpful refresher course
Thank you, Jim!
Can you slice it before baking
Don’t do that Barbara. You would lose those beautiful juices and it would cause it to cook too quickly making a tough brisket.
I found a recipe that says to use a dry rub and rap the cornbeef tightly in foil. Bake at 350ยฐ 1 hour per pound.
Will that make it dry? Any thoughts or experiences would be helpful.
You could use a dry rub especially like we do with our oven brisket recipe https://hostessatheart.com/oven-brisket-recipe/. If you wrap it with foil it will not develop that beautiful bark. I still think it would be a better method than boiling it though.
Our entire family loved this corned beef recipe! Yum!
Thanks, Erin! It’s our go too as well.
Making this now and not sure Iโm messing it up or not – I only have a 1.6 lbs flat, so thought I would do that math on that for timing. So little over 30 minutes covered with the water On the bottom. Currently have it uncovered getting that crust until internal 145 temp, but not sure what result I will get. Let me know what you think
Sam, I hope this turned out for you. I would do about 30 per pan half of the time covered and half uncovered with water just covering the bottom. With the temperature, you can definitely cook a brisket to a much higher internal temp because the fat will render while cooking. The 145 is a minimum and cooking to 185 would be perfectly fine. With such a small piece of meat, I would definitely watch it closely. If it appears to start drying cover it back up to finish cooking. Let me know how it went.
I used your method cooking three roasts at the same time. WOW! So much better than stove top or slow cooker. Even the leftovers stayed moist and tender. I did cook the veggies separate in a deep cast iron skillet. Taking some drippings for the roast and veggie broth.
That sounds amazing, Liz! I like cooking the veggies separately too and your tip for adding broth and drippings is excellent! Thank you for sharing!
We had done away with the vegetables years ago. It was always about the sandwiches and breakfast hash for us. I had seen some recent postings about roasted corned beef and found your site via a browser search.
I started with a 4# CB brisket. I thoroughly rinsed and then soaked for 1.5 hours. I patted dry and generously black peppered. Placed on rack and used a 50/50 mix of chicken broth and water to just below the rack.
Followed your 2 hours covered and 1 hour uncovered. 15 minute rest and slice. The taste, texture, ability to slice and mild exterior crust made it superb. I will not be returning to boiled or crock-pot version again. Thank you Julie!
Greg, thank you so much for such an uplifting comment! You really made my day! I appreciate you providing the details of what you did, and soaking it would be an excellent idea. Even a rinsed brisket can still be salty to some palettes.
It was the best that I have ever made, I did slather it with spicy mustard. I did take the beef out after two hours and cooked just the vegetables until almost done at 420 degrees. Then added beef back in for 15 minutes. It was very good.
Thank you so much, Kathryn! I’ll add your mustard variation to my post. That would be delicious.
I’m sorry to say this was a complete flop! Such a bummer, but the meat was incredibly tough. I was going to do it in the crock pot and wish I had. Will NEVER bake a corned beef chunk of meat again!
I’m sorry it didn’t work for you, Kristin! If it was tough, it probably needed more time to cook. Corned beef is tough until it has a chance to render. I appreciate you letting me know why it didn’t work for you so I can address your results.