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.
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.
V egetables 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.
Our favorite gadgets
Oven-Baked Corned Beef doesn't require much equipment. Here are a few of our recommendations.
- Roaster with rack – did you see my grates? They're a billion years old!
- Instant-read thermometer – a must-have for cooking meat or even baking bread!
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
Pin it!
We buy just as big a beef brisket as we can find so we can make these amazing leftovers:
- Corned Beef Sandwich
- Corned Beef & Cabbage Soup
How to Bake a Corned Beef Brisket
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!
Prep Time 10 mins
Cook Time 3 hrs
Resting Time 15 mins
Servings 8
Prevent your screen from going dark
- 6 lbs Corned Beef Brisket with seasoning packet
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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.
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Rinse the corned beef to remove packing liquid and additional salt. Pat it dry with a paper towel.
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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.
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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.
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Allow the meat to rest for 15 minutes and then cut across the grain.
Sodium: 4140 mg | Calcium: 24 mg | Vitamin C: 92 mg | Potassium: 1010 mg | Cholesterol: 184 mg | Calories: 674 kcal | Saturated Fat: 16 g | Fat: 51 g | Protein: 50 g | Carbohydrates: 1 g | Iron: 6 mg
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.
FAQs
What temperature do you bake corned beef at? ›
We like baking corned beef in a 350° oven. You can go as low as 275° (the temperature we recommend for smoked corned beef), but it will take an extra hour or two to finish.
How many minutes per pound does it take to cook a corned beef? ›- Place the corned beef in a stockpot.
- Add the spice packet and a bottle of dark beer.
- Bring to a boil, cover, and cook on a low simmer for about 2.5-3.5 hours, or 45-50 minutes per pound.
- When cooking is complete, remove from the liquid and let rest for 20 minutes.
Wrap in tin foil, fat side up. Grill on low or indirect heat for 20 – 30 minutes per pound, or until firmly fork tender. Internal temperature should be at least 160°F for food safety; for optimal tenderness, cook to an internal temperature of 190°F.
How many hours does it take to cook corned beef? ›For a two to three-pound corned beef brisket, cook for 2 1/2 to 3 hours. For a three to five-pound corned beef brisket, cook for 3 to 3 1/2 hours. STOVE: Place brisket fat-side up in a large pot and cover it with water. Bring the water to a boil; then reduce the heat and simmer, allowing about 1 hour per pound.
What is the most tender way to cook corned beef? ›A low, gentle simmer on the stovetop or in the slow cooker are two excellent methods for cooking up soft, tender slices of corned beef every time.
Do you cook corned beef covered or uncovered? ›Pour in enough water to cover the beef, then bring the water to a boil on the stovetop. Reduce the heat to a simmer, and cover the pot. A 3-pound corned beef could take three hours or more to become perfectly tender. Check the meat occasionally, adding more water if necessary.
Is it better to bake or boil corned beef? ›Do this instead: Regardless of the cooking method, corned beef is best cooked over low heat. A low, gentle simmer on the stovetop or in the slow cooker are two methods for cooking up soft, tender slices of corned beef every time.
How long does it take to cook a 2.5 lb corned beef? ›2 lb corned beef: bake 2 hours. 2.25 lb corned beef: bake 2 hours 15 minutes. 2.5 lb corned beef: bake 2 hours 30 minutes. 2.75 lb corned beef: bake 2 hours 45 minutes.
Does corned beef get more tender the longer it is cooked? ›Corned beef is made from one of several less tender cuts of beef like the brisket, rump, or round. Therefore, it requires long, moist cooking. Corned beef is safe once the internal temperature has reached at least 145 °F, with a three minute rest time, but cooking it longer will make it fork-tender.
What temperature does corned beef fall apart? ›Cook the corned beef to 185-200 degrees F. The closer it gets to 200 degrees, the more fall apart tender it will become. The high internal temperature allows collagen to break down, making the meat melt in your mouth tender.
Do you use the liquid in the corned beef package? ›
To make the corned beef, open the sealed package right over the slow cooker, because you want to include the brine in the cooking liquid. Don't discard the brine. Place the meat into the cooker and add enough cold water to cover. Add the pickling spices, cover, and cook on high for 6–8 hours.
Can you slow cook corned beef too long? ›Can You Overcook Corned Beef In The Crockpot. Yes, you can over cook anything really. But it would take a long time to overcook corned beef in the crockpot. Corned beef can easily cook on low for 10-12 hours without issues.
How long does it take to cook 7 pounds of corned beef? ›Total cook time for corned beef to be fork-tender should be between 45 and 50 minutes per pound.
Does corned beef get tough before it gets tender? ›Because corned beef comes from brisket, a tough cut of meat. You need its connective tissue to break down so you can have tender results. Some like to braise their corned beef in an all-water liquid, with various spices and salt; others add beer to the mix to further tenderize the meat.
How long does it take to cook a 4 pound corned beef? ›...
How to Cook Corned Beef
- Place the corned beef a stock pot. ...
- Bring it to a boil and cover, cooking on a low simmer for 2 1/2 – 3 1/2 hours. ...
- Once fork tender, remove the corned beef from the liquid and rest for at least 20 minutes.
Do You Rinse Corned Beef Before Cooking? Yes, it's best to rinse it before cooking it. Rinsing it helps remove the extra salt, so you don't end up with a dish that's way too salty. Don't worry about rinsing off all the flavor!
Should you soak corned beef before cooking? ›Soak the corned beef for at least 2 hours in warm water prior to cooking. This will help to draw out large amounts of salt, used during corned beef process. We recommend letting it soak 30 minutes for every pound.
Do you roast corned beef fat side up or down? ›Is Corned Beef Cooked Fat Side Up Or Down In The Crockpot? Corned Beef Brisket should be placed in the crockpot / pot with the fat side up. The fat insulates and protects the meat and helps the corned beef from drying out as it cooks.
What do you put in the water when cooking corned beef? ›Step 1 Rinse beef in cold water to remove surface brine. Place into a heavy-based pot and cover with cold water. Step 2 Bring pot to boil, remove grey foam that rises to the surface, then reduce heat to a low simmer. Step 3 Add aromatics such as a bay leaf, brown sugar, onion and cloves.
What is the red liquid in corned beef package? ›According to the American Meat Science Association, proteins in the muscle fibers lose their grip on water over time, and as that water is expelled, it carries with it myoglobin, the same protein responsible for the red coloration in that ribeye.
What makes corned beef taste better? ›
Cover the corned beef with water. Add several tablespoons of pickling spices, or make your own blend with bay leaves, whole black peppercorns, mustard seeds, juniper berries, allspice berries and whole cloves.
How to know when corned beef is fully cooked without a thermometer? ›If the meat is tender, a fork should have no trouble slipping in and out of it. Even the fork can be used to separate the fibers of the meat. Additionally, if the fibers separate readily, the meat is tender. Corned beef will stay juicy and tender when cooked slowly.
Can you cook corned beef at 200 degrees? ›Cook the corned beef to 185-200 degrees F. The closer it gets to 200 degrees, the more fall apart tender it will become. The high internal temperature allows collagen to break down, making the meat melt in your mouth tender.
Can you cook beef at 250 degrees? ›Preheat the oven to 250 degrees. Roast for about 25 minutes per pound of meat. Check the temperature 30 minutes early. You want 130° for medium-rare.
Can you cook beef at 300 degrees? ›Cook it low and slow. Set the oven at 300 degrees at a maximum, or as low as 225 degrees, if your oven can hold that temperature reliably. Cook the roast to an internal temperature of 125 degrees. Don't worry, that's not going to be bloody rare.
Why does corned beef take so long to cook? ›A corned beef and cabbage meal typically takes a long time to cook. Why? Because corned beef comes from brisket, a tough cut of meat. You need its connective tissue to break down so you can have tender results.