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
DID YOU MAKE THIS RECIPE? PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below or share and tag me on social media @willcookforsmiles. DON’T FORGET to subscribe to my newsletter!
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.
Howie says
Wow, best I’ve had and couldn’t get easier.
LyubaB says
You just made my day, Howie! I am so glad you liked it!
Vicki K says
I’ve been making this for the past few years & we love it! It doesn’t shrink as much and the taste is amazing…..Thank you!
LyubaB says
Your so welcome, Vicki! I am so glad you liked it! Thank you for stopping by to let me know!
Pamela says
This is the only way to cook Corned Beef!!!!! So tender and makes a beautiful presentation. Sliced is way better than a shredded crock pot mess.
LyubaB says
Thank you, Pamela! It does make for a better presentation! I am glad you liked it!
madelon Halula says
excellent!!! I made 3 3/4 lb – cooked for 3 hours. It’s a keeper!
LyubaB says
Awesome! I am glad you liked it!
Laurie A Schorno says
The most tender corned beef I have EVER had- my, oh, my was it ever tasty!
LyubaB says
I am so happy to hear you liked it! Thanks for stopping by to let me know!
Sharon says
You had me at “throw away the little seasoning packet”! I’m making this for our St. Patrick’s Day dinner … thanks.
LyubaB says
Haha, yeah I am not a fan of the little seasoning packet… making your own mixture is a lot tastier! I hope you love it!
Jennifer Herold says
I cooked this early today and just tasted a little bite of deliciousness.
LyubaB says
Hi, Jennifer! I am so glad you like it!
Elizabeth Porto says
Your recipe sounds wonderful! I’m just curious. How do you prepare your carrots, cabbage and potatoes? I’m planning to make the corned beef tomorrow !
Patricia says
I am going to try your recipe today. But with a few changes…I will boil it like you said but then remove the fat from the top of the corned beef to place the mustard and brown sugar. I used to do this when I used my slow cooker and would take it out cut off the fat and then proceed with your method to put mustard and brown sugar on and put in the oven for 20 minutes to bake the top.
I will also use the packet that comes with it for flavor to the cabbage and potatoes..
Thanks for sharing….
Dee says
Hi Lyuba, this looks amazing, what cut of corned beef did you use?
Kathy Herzer says
Best corned beef recipe ever! Say goodbye to those crock pot recipes and turn on your oven! Delicious and easy every time.
LyubaB says
Your so welcome, Karen! I am glad you liked it!
Cheryl says
This was the best corned beef recipe I have ever had and could not be more simple. Will definitely make over and over again
LyubaB says
Thank you, Cheryl I am so glad you liked it!
John D Martinez says
AWESOME!!!!!!! I sliced the brisket thin and made my children and I reubens. Your recipe is my go to from now on! Thank you, so delicious!
LyubaB says
Your so welcome, John! I am so glad you liked it!