Corned beef is a tradition without a lot of variation. And we love the familiar flavor of that brine-cured brisket, so we don’t usually complain! Yet we continue to innovate, making juicy braised corned beef and smoked corned beef that has a pastrami-like flavor. So why not try baked corned beef with a Dijon mustard crust?
The key here is to steam the corned beef in a tightly sealed roasting pan. It traps the moisture inside, resulting in one of the juiciest corned beefs we’ve ever tried. Served with a side of fried cabbage, it satisfies our cravings for corned beef and cabbage. And sliced thin, it makes an incredible Reuben sandwich.
How to Bake Corned Beef in the Oven
Before you bake corned beef, we recommend rinsing the meat with cold water. Corned beef is salt-cured, so you want to remove any excess salinity from the surface. For added saltiness protection, it’s not a bad idea to blanch corned beef in boiling water. Place the corned beef in a large pot, and add enough water to cover the meat. Bring the water to a boil over high heat. When the water starts to bubble vigorously, drain and discard the water.
From there, pat the corned beef dry, and place it in a roasting pan. We like to season it with Dijon mustard to give it a tangy flavor and a delightful mustardy crust. Cover the pan tightly and bake until the corned beef is nice and tender.
What temperature do you cook corned beef in the oven?
We bake corned beef at 350°F. You can go as low as 275° (the temperature we recommend for smoked corned beef), but it will take an extra hour or two to finish.
How long do you bake corned beef per pound?
As a general rule of thumb, corned beef takes 45 minutes to 1 hour per pound when baked at 350°—about three hours for a 4-pound brisket. Every corned beef is different, so we recommend using a meat thermometer to ensure accurate timing. Probe the corned beef in the thickest part of the meat. For firm (but still tender) slices, remove the meat when it reaches 180°. I like baked corned beef at 195°, when brisket becomes super-tender and flaky.
Baked Corned Beef Ingredients
- Corned beef brisket: You can use a store-bought corned beef, which usually comes with a spice packet for boiling. If it doesn’t have a spice packet (or if you decided to make homemade corned beef), use pickling spice.
- Dijon mustard:Â This bold mustard adds a spicy, tangy element that balances the saltiness from the corned beef brine.
Directions
Step 1: Season the corned beef brisket
Preheat the oven to 350°. Place the corned beef, fat side up, on a rack in a roasting pan. Spread the mustard over top, and sprinkle the meat with the contents of spice packet.
Editor’s Tip: If you don’t have a roasting pan with a rack, use an oven-safe rack set inside a rimmed baking sheet. Alternatively, you can set the corned beef on top of a bed of chopped onions so it’s elevated from the pan.
Step 2: Bake the corned beef brisket
Add 1/2 inch of water to the pan. Tightly cover the pan with foil. Bake until the meat is tender, two to three hours. If necessary, add additional water during cooking.
Editor’s Tip: If you have a meat thermometer, cook the corned beef until it reaches an internal temperature between 180° and 195°.
Step 3: Rest the corned beef brisket
Let the corned beef stand for 10 minutes. Then, cut it diagonally against the grain into thin slices.
Recipe Variations
- Add vegetables: For an easy side dish, add potatoes, carrots and onions to the pan for the last hour, placing them in the water below the wire rack.
- Broil the corned beef: To create a crispy crust on the top of the brisket, remove the aluminum foil after the brisket reaches the desired temperature. Set the broiler on high and cook for two to three minutes until the top is a crispy golden brown.
- Give it a glaze: Before it goes under the broiler, add brown sugar and honey to make a honey mustard-glazed corned beef.
How to Store Baked Corned Beef
Store leftover baked corned beef in an airtight container in the refrigerator for up to four days. Gently reheat corned beef in a pan on the stovetop with a bit of water or broth to keep the meat moist. Or chop the meat and use it in leftover corned beef recipes for hearty breakfasts, sides, appetizers, and fresh mains. These recipes are so good that you might want to make a second corned beef just for the leftovers!
Baked Corned Beef Tips
Should you cover corned beef for baking?
It’s very important to cover the baking dish when making oven-baked corned beef. Uncovered corned beef will dry out, while a cover traps the moisture inside so the meat stays juicy and moist.
Is it better to boil or oven-bake corned beef?
Boiled and baked corned beef are delicious, and both methods create a juicy, tender corned beef when done properly. Traditional recipes, like corned beef and cabbage, simmer corned beef in spiced water for about three hours. We like this method because the water envelopes the meat with moisture to keep it from drying out. However, it’s also easy to boil too vigorously, creating tough pockets in the meat.
Baked corned beef, on the other hand, is more of a hands-off process. There’s no need to fiddle with the dials to get the temperature just right. We also like the option to broil the cooked brisket at the end, which develops an unforgettable crispy crust that’s hard to beat.
The bottom line: If you’re a traditionalist, go ahead and keep boiling away. But baked corned beef is definitely worth a try.
