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.
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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.
Faith Keaskowski says
I am baking this currently but wondering how long to cook a 4 pound corn beef for?
Arica Guarino says
Mine is a little over 4 pounds too. How long did you cook yours for? Mine is in the oven now.
Tim says
1 hour per pound is a rough guide, after 4 hours stick a fork in the center and check for tenderness. Go 30 minutes more if you want it more tender.
Mike G says
Yeah, 30 minutes per pound sounds better advice then a blanket 2 hours. I used a whole bottom round cut into 4 pieces. The pieces are over 4.5 lbs each I checked it at 2 hours, it was cooked but still a lot of connecting tissue. 4 jours was perfect.
lyuba says
I will definitely adjust the times for different cuts and sizer in the recipe. Thank you, Dave!
lyuba says
I’ve updated a times note in the recipe, Mike. I am also starting to work on a separate brisket post so that I can put information with different cuts and times and preparations into it. Thank you for your notes!
Sara Dougherty says
How long do I bake 30 pounds of cornbeef.
Anon Yomous says
30# is an awful lot of corned beef…….. that will easily last you through the entire year!
Mike says
Made this today I ci Dutch oven outside it was great
Lori Birchfield says
2 hours is long enough? And it isn’t tough?
Polly says
This is the best corned beef recipe I’ve ever used. Did not change a thing. It is amazing how much a difference there is baking vs. boiling. DH loved it and hated the boiled dinner. He asked that I make it again and not wait a whole year!
Renee says
I’m wondering the same thing.
Joy says
This recipe is great! I loved it so much I’m making another one. This one is a lot bigger at 3.75 lbs and I was wondering how long I should cook it for? And if I would still cook it at 350°?
Joanna says
Hi Joy,
We cooked a 4.5 LB. Brisket with this recipe at 350 for 3 hrs. Before glazing and it turned out great! Beats boiling or slow cooking. Can’t wait to do it again soon.
Rebecka says
Hi there! I was just wondering if I use dijon mustard will the beef taste like mustard? I absolutely hate mustard…thanks to a previous pregnancy. Is there an alternative I could use?
lyuba says
Hi Rebecka!
I totally get it, a shop put mustard on my sandwich when I was pregnant and I cried for like an hour.
Regular yellow mustard to me tastes very different that a gourmet or Dijon. I hate yellow mustard but I like Dijon, especially baked on pork and beef. This mustard is also great with brown sugar.
What I would suggest is tasting a little bit of Grey Poupon before you commit and buy some and make this corned beef. So next time you’re eating out, especially getting a sandwich, most cafes and restaurants will have some Grey Poupon so ask for some and give it a taste. If you find it as bad as regular yellow mustard, you’ll know.
As far as alternatives, of course. You can make a completely different topping. You can press a few garlic cloves and rub the corned beef with garlic. I’m not sure about garlic and sugar on the corned beef thought. You can mix garlic and some grated onion too. Maybe add some herbs as well.
I hope it all works out for you!
betty thibeault says
looks great can’t wait to try it
lyuba says
I hope you will, Betty!
Jenna says
I’m cooking your corn beef briscuit tonight and it smells incredible! Thanks for sharing this recipe, this is my first time ever cooking corned beef tonight. I’m glad to have something different.
lyuba says
You are most welcome, Jenna! I’m so happy you liked it!!
Bernie says
Made this today. Used honey mustard,no brown sugar. Otherwise followed instructions. Omg! Exceptional! So yum!
Glenda says
It looks fabulous! That’s exactly the way I bake my hams, too. This year I’m going to try it with some of my homemade mustard. Your oictures ate gorgeous, as always! Miss you, sweet friend!
Lyuba says
Thank you so much, Glenda! I miss you too!
Trisha says
This looks incredible but I do have a concern. With the mustard and brown sugar sitting on top of the fatty layer when it comes to eating I believe most people (at least I do) would cut that fatty layer off leaving you without the extra flavor. Is the the mustard/brown sugar cooking though the fatty layer? Thank you.
Vivian says
The fatter is the brzt part its the flovor
Derek says
I trim all the fat off before cooking. If you want all that fat to eat, go for it. Otherwise, trim it off, then proceed. It will still be wonderful.
Michael says
I cut the large chunk of fat off and I save it. There’s only two people in my household so even a small corned beef is more than we can eat at one setting. The left-over corned beef is turned unto corned beef hash. I render the fat out of the saved fat for frying the hash
Tiffany says
Hi, Trisha. It did for me. It cooked into the meat so i was able to cut the fat off as i sliced it. I also used the juice in the pan paired with caramelized onions n it was delicious.
Ernie says
You Done it again this corn beef looks amazing, I also discard the season packet that ir comes with I like doing my own glaze first boil and bake great cooks think alike, I will try your glaze, you nailed it.
chef Ernie
Lyuba says
Thank you so much, Ernie!
Tiffany Thomas says
Greetings from Mansfield Oh!! I needed to cook something in a hurry for my 9 person family. We’ve been wanting corned beef for a week or so but i didnt wna go the long cook time so i found ur recipe n tried the it yesterday. Let me tell u….the whole family went crazy…even my 5 year old was wanting thirds! Lol The tenderness was AMAZING. I did substitute the Dijon for Honey Mustard n the taste was still incredible. Who needs a seasoning packet anyway..yuck! 😆 i also love the salt removal method which makes it so much healthier. I will be cooking my corned beef this way 4ever! Thank you for sharing the recipe 😃