3-Ingredient Oven Baked Corned Beef Brisket
Amazing, tender corned beef brisket cooked in the oven with just three ingredients. All you need is tangy and flavorful Dijon mustard, brown sugar for the flavor balance, and corned beef, of course! This brisket is flavorful, easy, and comes out so tender.
There are many more ways to enjoy corned beef like in a Reuben Sandwich or Reuben Dip.
Table of Contents
It’s been so many years of me making this delicious corned beef brisket recipe and my husband and I are still completely in love with it. This is one delicious (and totally easy) corned beef and I don’t think we’ll grow tired of it.
This corned beef made in the oven is not just flavorful but also incredibly tender and juicy. It’s the whole package, no matter what you want to do with it after. As good as Instant Pot Corned Beef Brisket is, this oven baked version is still my family favorite. And I absolutely love that I only need 3 ingredients to make it.
The aroma that fills your kitchen as it cooks really is wonderful. Get your side dishes ready while it cooks because you will want to dig in the moment it’s out of the oven. And make sure to make enough to have some leftovers! This corned beef is perfect for making Reuben sandwiches, Reuben egg rolls, and so much more!
What Is Corned Beef Brisket?
Corned beef is simply a beef that was cured in salty brine for several days. The process of curing the beef (and other meats) was originally done to preserve it with salt. The term “corned beef” is synonymous to “pickled beef” because the brine used for corned beef is similar to the pickle brine.
Traditionally, corned beef is made with a brisket cut of beef. Since it is a tough cut of meat, it’s best to cook it for a long period of time at lower temperature to make it tender. Sometimes, beef round or rump is used instead of brisket.
You can make your own corned beef by curing a brisket in salty brine in the refrigerator for about 10 days. After curing, you can cook it with additional spices, beef stock, and even beer.
The most traditional dishes that use corned beef are: Reuben sandwiches, corned beef and cabbage, and corned beef and potato hash.
Ingredients You’ll Need
Corned Beef Brisket – make sure to get uncooked corned beef brisket. I like to get closer to 4 lb. one so that we have leftovers. Remember, you can easily increase the amount of Dijon mustard and brown sugar to cover a larger brisket.
Dijon mustard – make sure to use Dijon mustard, NOT yellow mustard. Some other gourmet mustards can be used, just try not to use ones with competing flavors.
Brown sugar – it’s okay to use either light or dark.
How Long To Cook Corned Beef In The Oven?
Calculate cooking time for the brisket to be about 60 minutes per pound. Cook corned beef brisket covered in aluminum foil but not too tight, leave some room between the brisket and the foil.
After the time is up, open the aluminum foil and briefly place the brisket back in the oven under the broiler. Make sure that the brisket is at least 8 inches away from the broiler. If you have an option between high and low broil, choose low broil and keep an eye on it.
After you take it out of the oven, take it out of the roasting pan as well. Make sure to give the brisket about 10-15 minutes to rest before slicing.
How To Make Corned Beef Brisket In The Oven
Preheat the oven to 350°F and either get 1 large sheet of aluminum foil and two overlapping ones. The goal is to be able to completely cover the corned beef brisket loosely and create a pocket inside. Fit the foil in the roasting pan.
Bring the corned beef to boil: To get rid of some of the excess salt in the brisket, don’t skip this step. Take the beef out of the package, discard the seasoning packet, and rinse it in an empty sink under cold running water.
Place the brisket into a pot and fill it with cold water until brisket is covered. Bring the water to boil and once it starts to boil, turn it off, and take the brisket out (1). Place the blanched brisket into the prepared roasting pan (2).
Rub and wrap: place the brisket onto the aluminum foil in the pan. Rub it with a generous layer of Dijon mustard (3) on all the sides and the sprinkle brown sugar evenly all over the top and sides (4).
Bring the aluminum foil together and close it, covering the brisket loosely, leaving a little space between the brisket and the foil.
Cook: bake the brisket for about 2 hours and then take it out and open the foil (5). Turn on the broiler to low and put the brisket back in. Let the top caramelize but don’t walk away far, keep an eye on it (6).
Let the corned beef brisket rest on the cutting board for about 10-15 minutes before slicing it.
Recipe FAQs
Since corned beef is cured in salt brine, it contains quite a bit of salt. So bringing the corned beef to a boil in a pot of water, gets some of the saltiness out. It will decrease the amount of salt in the brisket and therefore make it less salty.
You absolutely can add some potatoes and if you wish cabbage and carrots to the brisket. Since beef will take MUCH longer to cook than vegetables, you will need to cook the brisket for a while first. Baby gold potatoes will need about an hour of total cook time, covered and uncovered. So set aside about an another hour at the end of meat’s cooking time to cook potatoes.
If your potatoes are larger, you can always cut it in half.
If you wish to add cabbage, cut the head of cabbage into 4-6 wedges and place them around the meat. Depending on the size of the cabbage wedges, it would take 45-60 minutes.
You can see the steps and get the idea of how to cook it in my Baked Corned Beef Brisket and Potatoes recipe.
Store leftover cooked brisket in an air-tight food storage container, in the refrigerator. Properly stored, it should be good for 3-4 days.
To reheat the sliced of corned beef brisket, I recommend doing it in the oven to preserve the juiciness. Wrap some slices in foil and reheat in the oven at 350°F just until heated through.
Serving Suggestions
With a Side Dish: serve it with sides like mashed potatoes, Colcannon, fried cabbage, and roasted potatoes.
Make something else out of it like:
More Beef Brisket Recipes To Try
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3-Ingredient Oven Baked Corned Beef Brisket Recipe
Ingredients
- 2-4 lb corned beef brisket
- 3-4 Tbsp Grey Poupon Dijon mustard (more for larger brisket)
- 3-4 Tbsp brown sugar (more for larger brisket)
Instructions
- Take the brisket out of the package and discard the spice pack that comes with it.
- Place brisket in a pot of water and bring it to boil. As soon as it starts to boil, take the brisket out. This will remove some of the excess salt in the meat.
- Preheat the oven to 350°F.
- Place the brisket, fat layer up, in the middle of aluminum foil big enough to cover the whole brisket.
- Rub the whole brisket with Dijon mustard. Then, evenly sprinkle brown sugar over the top and gently pet it on. Pat some onto the sides as well.
- Bring the aluminum foil together and close it, covering the brisket loosely, leaving a little space between the brisket and the foil. Place the covered brisket into a rimmed roasting pan.
- Bake it for 2 hours. Open the foil and turn on the broiler on low, if you have an option for low or high broiler setting. (If not, move the brisket to a lower rack.) Let the top caramelize for a few minutes but watch it so it doesn’t burn.
- BAKE TIME: the 2 hours recommendation time is for the 1.75-2 lb. sized corned beef brisket. If you have a larger piece of meat, you will need to cook it longer. Give it about 45-60 minutes per pound. Lean towards the 60 minutes per pound time.
- Take the corned beef brisket out and let it rest for a 10-15 minutes on the cutting board before slicing.
- Make sure to slice the meat against the grain! Luckily, with the corned beef brisket, it's very easy to see the grain.
Video
Notes
- Why boil first? Since corned beef is cured in salt brine, it contains quite a bit of salt. So bringing the corned beef to a boil in a pot of water, gets some of the saltiness out.
- Adding potatoes and/or cabbage: You absolutely can add some potatoes and if you wish cabbage and carrots to the brisket. Since beef will take MUCH longer to cook than vegetables, you will need to cook the brisket for a while first. Baby gold potatoes will need about an hour of total cook time, covered and uncovered. So set aside about an another hour at the end of meat’s cooking time to cook potatoes.
If your potatoes are larger, you can always cut it in half.
If you wish to add cabbage, cut the head of cabbage into 4-6 wedges and place them around the meat. Depending on the size of the cabbage wedges, it would take 45-60 minutes.
You can see the steps and get the idea of how to cook it in my Baked Corned Beef Brisket and Potatoes recipe. - Store and reheat: Store leftover cooked brisket in an air-tight food storage container, in the refrigerator. Properly stored, it should be good for 3-4 days.
To reheat the sliced of corned beef brisket, I recommend doing it in the oven to preserve the juiciness. Wrap some slices in foil and reheat in the oven at 350°F just until heated through.
Nutrition
Originally published on Will Cook For Smiles in February, 2017.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Hi, Please see the recipe card step 8 for cooking times. I have also copy and pasted it below for your convenience.
UPDATE: the 2 hours recommendation time is for the 1.75-2 lb. sized corned beef brisket. If you have a larger piece of meat, you will need to cook it longer. Give it about 45-60 minutes per pound. Lean towards the 60 minutes per pound time.
My husband throughly enjoyed the meat and was very Tender
I myself was disappointed. I should have left in water as was to salty for my taste
Also I love the taste of corned beef. However in this recipe the mustard and brown over powered the meat flavor
I will try it again but boil longer and leads brown sugar and mustard 😀
I am going to try this recipe tonight for dinner. what are the best vegetables to cook with it and how do I cook them?
Hey Lisa,
You can go take a look at my baked corned beef recipe to see how to add veggies to this https://www.willcookforsmiles.com/oven-baked-corned-beef-and-potatoes/
Hope you enjoy it!
I’ve made this several times now. It is so tender. I rarely leave a review, but this is hands down the best corned beef every single time. Thanks!
Thank you, Beth! I am so glad you like it!
So good! I love the crispy crust! No more boiled corned beef in this house ever! I used a homemade corned beef since I can’t eat nitrates. I had a 5# brisket and I’m so glad so we have plenty of leftovers. I admit that I skipped the boil step since the brisket was so big. The meat didn’t taste too salty, but the drippings were very salty. But that way I didn’t need to season the potatoes; we just drizzled the drippings over them.
So glad you liked it!
Would you cook potatoes and cabbage and carrots in oven also?