Baked Corned Beef
A tender, flavorful, and classic oven-baked corned beef that becomes melt-in-your-mouth delicious with a simple spice-rubbed glaze.
Ingredients
- •3 pound (1.4kg) corned beef brisket with spice packet
- •1 tablespoon brown sugar
- •1 tablespoon Dijon mustard
- •1/2 teaspoon garlic powder
- •1/2 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 salt.
- 3
Place the brisket, fat-side up, into a deep roasting pan or Dutch oven.
- 4
Pour the beef broth or water into the bottom of the pan to keep the meat moist during the long cooking process.
- 5
In a small bowl, mix the brown sugar, Dijon mustard, garlic powder, and the contents of the spice packet provided with the meat to create a thick paste.
- 6
Spread the spice mixture evenly over the top of the brisket.
- 7
Cover the pan tightly with aluminum foil or a lid to ensure the meat steams as it bakes.
- 8
Bake for approximately 3 hours, or until the meat is fork-tender.
- 9
Remove the foil for the last 15 minutes of cooking to allow the glaze to caramelize slightly.
- 10
Let the meat rest for 15 minutes before slicing it against the grain for 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 each bite is tender.
- If you want to add vegetables, place chunks of carrots, potatoes, and onions in the pan around the beef during the last hour of cooking.
- Leftover corned beef makes excellent sandwiches; store it tightly wrapped in the refrigerator for up to 3 days.
✅ How it should turn out
The finished beef should be incredibly tender, boasting a savory, slightly sweet, and aromatic crust with a rich, salty flavor profile.