Baked Corned Beef
A tender, flavorful, and fuss-free way to prepare corned beef that results in a beautiful caramelized glaze.
Ingredients
- •3 pound (1.4kg) corned beef brisket with spice packet
- •1/2 cup brown sugar, packed
- •2 tablespoons Dijon mustard
- •1 tablespoon apple cider vinegar
- •1/2 teaspoon ground cloves
- •1 cup beef broth or water
Instructions
- 1
Preheat your oven to 325°F (165°C).
- 2
Remove the corned beef from its packaging and rinse it thoroughly under cold water to remove excess surface salt.
- 3
Place the brisket, fat-side up, in a deep roasting pan or Dutch oven.
- 4
Pour the beef broth or water into the bottom of the pan, sprinkle the included spice packet over the meat, and cover the pan tightly with aluminum foil or a lid.
- 5
Bake for 2.5 hours, or until the meat is fork-tender.
- 6
In a small bowl, whisk together the brown sugar, Dijon mustard, apple cider vinegar, and ground cloves to create the glaze.
- 7
Remove the pan from the oven, discard the foil, and carefully drain most of the liquid from the pan.
- 8
Brush the glaze generously over the top of the brisket.
- 9
Return the pan to the oven, uncovered, and bake for an additional 20 to 30 minutes until the glaze is bubbly and slightly caramelized.
- 10
Let the meat rest for 15 minutes before slicing against the grain to ensure maximum tenderness.
💡 Chef tips
- Always slice the meat against the grain; look for the direction of the muscle fibers and cut perpendicular to them to ensure the meat isn't chewy.
- If you want to make this ahead, you can cook the beef fully, let it cool, and store it in the fridge; glaze and reheat it in the oven just before serving.
- Leftover corned beef makes excellent sandwiches or can be diced and fried with potatoes for a quick corned beef hash.
✅ How it should turn out
The finished corned beef should have a deep, mahogany-colored caramelized crust that smells sweet and savory, with meat that is incredibly tender and pulls apart easily.