Baked Corned Beef
This tender and flavorful baked corned beef is coated in a sweet and tangy glaze for a deliciously caramelized crust.
Ingredients
- •1 flat-cut corned beef brisket (about 3 to 4 pounds) with spice packet
- •1 cup brown sugar (200g)
- •2 tablespoons Dijon mustard
- •1 tablespoon apple cider vinegar
- •1/2 cup water or low-sodium beef broth
- •1 medium yellow onion, sliced
- •2 cloves garlic, minced
Instructions
- 1
Preheat your oven to 325°F (165°C).
- 2
Rinse the corned beef brisket under cold water to remove excess surface salt and pat it dry with paper towels.
- 3
Place the sliced onions and minced garlic at the bottom of a roasting pan or Dutch oven, then place the corned beef brisket fat-side up on top.
- 4
Sprinkle the contents of the provided spice packet evenly over the top of the brisket.
- 5
Pour the water or beef broth into the bottom of the pan around the meat, then tightly cover the roasting pan with heavy-duty aluminum foil or a tight-fitting lid.
- 6
Bake in the preheated oven for approximately 2.5 to 3 hours, or until the meat is fork-tender.
- 7
While the beef is baking, whisk together the brown sugar, Dijon mustard, and apple cider vinegar in a small bowl until smooth to make the glaze.
- 8
Remove the brisket from the oven, take off the foil, and generously brush the brown sugar glaze over the top and sides of the meat.
- 9
Return the uncovered roasting pan to the oven and bake for another 15 to 20 minutes, or until the glaze is bubbly, caramelized, and slightly browned.
- 10
Remove the brisket from the oven and let it rest for 15 minutes before slicing it thinly across the grain.
💡 Chef tips
- Always slice the corned beef across the grain to ensure the most tender texture.
- You can prepare the meat a day in advance, slice it after chilling, and reheat it in its juices with the glaze.
- Store leftover corned beef in an airtight container in the refrigerator for up to 4 days.
✅ How it should turn out
The finished corned beef should be meltingly tender, savory on the inside with a sweet, caramelized glaze on the exterior, and wonderfully aromatic with pickling spices.