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.
I’m getting ready to try baking my first corned beef brisket. Do you scrape the seasoning packet spices off the top before slicing? Or do you eat them with the crust? I always discarded them before. May be a silly question.
That’s a great question, Patricia! I leave mine on but most of them come off when it’s sliced. It wouldn’t make any difference if you lightly brush the larger peppercorns off because at that point the meat has the flavor cooked into it.
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!