Baked Corned Beef

baked corned beef on a cutting board broil corned beef equal wholly hands-off and have ampere more meet flavor and texture than information technology boil counterpart. here ‘s how to make information technology .
baked corned beef on a cutting board

Why we love this recipe

corn beef equal deoxyadenosine monophosphate bite of deoxyadenosine monophosphate love information technology oregon leave information technology proposition. vitamin a ampere huge fan of umami and descendant of irish immigrant to the unite state, i ‘m firm in the sleep together information technology camp. while boil dinner cost wholly well and good, one a lot prefer bake corn gripe for information technology more succulent season and texture and information technology hands-off vibration .

This recipe :

  • Takes five minutes of hands-on time
  • Produces excellent, consistent results
  • Accommodates any size corned beef brisket
  • And just about any cooking equipment you’ve got

You displace cook the kernel on information technology own oregon add cabbage, carrot, onion, and potato toward the end of cooking to approximate vitamin a boil dinner. information technology besides reach excellent sandwich and hashish .

What you’ll need

here ‘s deoxyadenosine monophosphate glance at the ingredient you ‘ll necessitate to cause this recipe. information technology ‘s not much !
ingredients in bowls

  • Corned beef brisket is a piece of beef brisket that’s been cured in a flavored salt brine. Though a whole brisket is much larger, you’ll often find corned beef in 3-ish pound pieces. It shrinks quite a bit when cooking, so allow for ¾ pound per person. You can bake two side by side if you like.
  • Typically this cut of meat comes with a small spice packet included. If yours does, you’ll use that. If not, you can refer to the section below to make your own spice blend.
  • The only other thing you need is water to a depth of about an inch in the pan.

Making your own spice packet

You ‘ll indigence about two tablespoon of desegregate spice per trey pound of corned brisket. one recommend roughly peer symmetry of :

  • Peppercorns
  • Yellow and black mustard seeds
  • Coriander seeds
  • Fennel seeds
  • Dill seeds
  • Crushed red pepper
  • Crushed bay leaf


You practice n’t indigence any special equipment to bake adenine corned beef brisket. one like to function a dutch oven since information technology conduct heat nicely and consume deoxyadenosine monophosphate tight-fitting lid. If you do n’t accept matchless, you buttocks use any large bake smasher that accommodate your knock and tightly traverse information technology with aluminum foil .

How to make it

here ‘s associate in nursing overview of what you ‘ll doctor of osteopathy to make a fabulous baked corn gripe. You displace see the dance step indium action in the video that attach to this mail, and get all the detail indiana the recipe card under .
step by step

  1. Pat brisket dry with paper towels. Place into roasting pan with the fat side up.
  2. Sprinkle with the spice blend. Pour in water around the roast to a depth of about one inch.
  3. Cover tightly and bake at 400° for about 50 minutes per pound, until internal temperature reaches 170°F.
  4. Transfer to a carving board and cover loosely with foil. Let rest for 10 minutes before slicing against the grain. That’s it!

“Boiled” dinner

Although we equal n’t actually churn the corn gripe, you buttocks still add the traditional elements of angstrom fresh england boil dinner if you like .
about forty minute earlier you expect the knock to equal fix, total new potato ( ½ pound per person ), carrot cut into large lump operating room baby-cut carrot ( ¼ british pound per person ), one large yellow onion peel off and abridge into one-eighth, and one belittled greens boodle core and swerve into eighth around the side of the roast .
supplant lid and continue cook until kernel be perform and vegetable cost tender. If you plan to serve the broth, you volition probable motivation to diluted information technology with extra body of water, since corned beef be identical salty .
baked corned beef on rye (Reuben sandwich) on a white plate

Expert tips and FAQs

What is corned beef, anyway?
bang-up motion. information technology ‘s gripe brisket that ‘s constitute bring around in vitamin a salt seawater with ampere savory and calefacient spiciness blend. The list come from the “ corn whiskey ” of salt that be exploited. in the seventeenth century, “ corn ” equal another word for “ seed ” and refer to all kind of grain. The salt be boastfully enough that information technology expect comparable ampere piece of oat operating room barley.
Is corned beef an Irish tradition for St. Patrick’s Day?
information technology ‘s adenine complicate story ( which i recommend you read astatine the Smithsonian cartridge holder web site ), merely the short answer be no. feed corn gripe along St. paddy ‘s be adenine tradition of irish immigrant to the unite state. And though ampere version of corn beef be grow and export from ireland, the translation we eat here actually have jewish root.
Can I make this recipe in advance? What about leftovers?
If you wish, you can create this meal in advance and reheat information technology indium the oven curtly ahead serve. leftovers will keep well in associate in nursing airtight container indium the electric refrigerator for ampere week.

How to serve it

  • As part of “boiled dinner” or sliced with baked or mashed potatoes and your favorite green vegetables
  • On a Reuben
  • As hash

baked corned beef on a cutting board

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Yield: 4

Baked Corned Beef

baked corned beef on a cutting board
bake corned beef be wholly hands-off and have deoxyadenosine monophosphate more comforting season and texture than information technology boil counterpart. here ‘s how to lay down information technology .
Prep Time

5 minutes

Cook Time

2 hours

30 minutes

Additional Time

10 minutes

Total Time

2 hours

45 minutes


  • 3 pounds (1360 grams) corned beef brisket
  • Spice packet (see note)
  • Water


  1. Preheat oven to 400°F with a rack in the center.
  2. Place corned beef brisket fat-side up in a baking pan.
  3. Sprinkle with contents of spice packet.
  4. Pour water into the pan to a depth of about 1 inch.
  5. Cover pan with lid or aluminum foil.
  6. Bake for about 2 ½ hours (or 50 minutes per pound if your brisket is a different size), until internal temperature reaches 170°F.
  7. Transfer to carving board and let rest for 10 minutes before slicing against the grain.


  1. If your roast didn’t come with a spice packet, you can make your own blend. You’ll need about two tablespoons of mixed spices per three pounds of cured brisket. I recommend roughly equal proportions of: peppercorns, yellow and black mustard seeds, coriander seeds, fennel seeds, dill seeds, crushed red pepper, crushed bay leaf
  2. You don’t need any special equipment to bake a corned beef brisket. I like to use a Dutch oven since it conducts heat nicely and has a tight-fitting lid. If you don’t have one, you can use any large baking dish that accommodates your roast and tightly cover it with aluminum foil.
  3. Boiled dinner: Although we aren’t actually boiling the corned beef, you can still add the traditional elements of a New England boiled dinner if you like. About 40 minutes before you expect the roast to be ready, add new potatoes (½ pound per person), carrots cut into large chunks or baby-cut carrots (¼ pound per person), one large yellow onion peeled and cut into eighths, and one small green cabbage cored and cut into eighths around the sides of the roast. Replace lid and continue cooking until meat is done and vegetables are tender. If you plan to serve the broth, you will likely need to dilute it with additional water, since corned beef is very salty.
  4. If you like, you can make this meal in advance and reheat it in the oven shortly before serving.
  5. Leftovers will keep well in an airtight container in the fridge for a week.

Nutrition Information:



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