Baked Corned Beef
This tender and flavorful baked corned beef is coated in a sweet and tangy mustard glaze for an unforgettable holiday or weekend meal.
Ingredients
- •1 flat-cut kosher corned beef brisket (about 3 to 4 pounds), with spice packet
- •3 tablespoons brown sugar
- •2 tablespoons Dijon mustard
- •1 tablespoon whole grain mustard
- •1 tablespoon apple cider vinegar
- •1/2 teaspoon garlic powder
- •1/2 teaspoon black pepper
- •1 cup low-sodium beef broth or water
Instructions
- 1
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
- 2
Remove the corned beef from its packaging, rinse it thoroughly under cold water to remove excess surface salt, and pat it dry with paper towels.
- 3
Place the brisket fat-side up in a roasting pan or Dutch oven. Sprinkle the contents of the enclosed spice packet evenly over the top of the meat.
- 4
Pour the beef broth or water into the bottom of the roasting pan around the brisket to keep the meat moist during cooking.
- 5
Cover the roasting pan tightly with aluminum foil or a secure lid, creating a tight seal to trap the steam.
- 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, prepare the glaze by whisking together the brown sugar, Dijon mustard, whole grain mustard, apple cider vinegar, garlic powder, and black pepper in a small bowl.
- 8
Remove the brisket from the oven and carefully take off the foil. Drain off most of the excess cooking liquid, leaving a thin layer at the bottom of the pan.
- 9
Brush the mustard and brown sugar glaze generously all over the top and sides of the corned beef.
- 10
Return the uncovered roasting pan to the oven and bake for an additional 15 minutes, or until the glaze is bubbling, caramelized, and slightly sticky.
- 11
Remove from the oven and let the brisket rest for 15 minutes before slicing.
- 12
Slice the corned beef thinly across the grain for the most tender texture and serve warm.
💡 Chef tips
- For extra flavor, you can add peeled baby carrots and quartered yellow onions to the roasting pan around the beef during the last hour of baking.
- Leftover corned beef keeps exceptionally well in the refrigerator for up to 4 days and makes fantastic sandwiches or hash.
- Always slice the meat across the grain to ensure short, tender muscle fibers in every bite.
✅ How it should turn out
The finished corned beef features a deeply savory, melt-in-your-mouth interior with a glossy, caramelized sweet-and-tangy crust on top.