If you are looking for the best, easiest way to make baked corned beef, you have come to the right place. For years I couldn't figure out how to make corned beef just the way I liked it to taste, but as it turns out, it's really simple: I now know how to cook corned beef in the oven!
Before we get into all the specifics of how to cook corned beef in the oven, let's start with the basics:
What is corned beef?
At the most basic, corned beef is a piece of beef brisket that has been cured in rock ( "corn" ) salt and usually something else that you don't really want to know about, like delicious, delicious nitrates and nitrites.
Look, in seriousness, I don't love nitrates and nitrites either, but once a year ... well I make an exception.
Because corned beef is delicious.
Now that you know what corned beef is, let's move on to the how of it all. If you'd rather watch how it's done, check out this video:
How to cook corned beef in the oven:
- Rinse the corned beef off with water and pat dry
- Rub the corned beef in your favorite mustard ( dijon for me )
- Sprinkle whatever magic seasoning was provided to you in the package of corned beef on the top ( fat side up )
- Wrap tightly in foil and place on an ovenproof pan with high sides so the moisture released during cooking doesn't overflow
- BAKE!
How long to cook corned beef in the oven?
The time to bake corned beef in the oven until it is tender, juicy, but still sliceable, is really simple to remember! Bake it for one hour per pound, and if your corned beef isn't a "perfect", even weight, round up to the quarter pound for times. For instance, a 2.65 lb corned beef should cook for the same time as a 2.75 lb corned beef: 2 hours and 45 minutes.
Here's some common times to spare you any math:
- 1 lb corned beef : bake 1 hour
- 2 lb corned beef: bake 2 hours
- 2.25 lb corned beef: bake 2 hours 15 minutes
- 2.5 lb corned beef: bake 2 hours 30 minutes
- 2.75 lb corned beef: bake 2 hours 45 minutes
- 3 lb corned beef: bake 3 hours
- 3.5 lb corned beef: bake 3 hours 30 minutes
- ... you get the idea!
Don't forget, once you take the corned beef out of the oven, it needs to REST before you slice into it, otherwise it will end up dry.
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I love to have oven baked corned beef and cabbage!
So make sure to make some sautéed cabbage to go with your corned beef. It's a great vegetable side dish for St Patrick's Day!
Baked Corned Beef in the Oven
Ingredients
- 1 package corned beef seasoning packet included
- ¼ cup dijon mustard
- 1 sheet foil heavy duty preferred
Instructions
- Preheat the oven to 350 degrees F and place a large piece of aluminum foil in an oven-proof dish with high sides like a Pyrex dish.Remove the corned beef from the package. Set the spice packet aside. Throw out any other packaging. Rinse the corned beef with cold water, pat dry, and set it on the foil in the dish, with the fatty side on the top.
- Rub ¼ cup of mustard all over the corned beef ( top, bottoms, sides )
- Open the seasoning packet, and sprinkle the seasoning on top of the mustard-rubbed corned beef. The seasoning only needs to go on the top of the meat, not all over.
- Tightly wrap the corned beef with the foil it's resting on. Place pan with the foil wrapped corned beef into the oven. Bake for 1 hour per pound of corned beef.
- Once the beef has cooked, remove it from the oven and open the foil. Optional: Broil the corned beef for 5 minutes, or until the top begins to crisp. After all cooking ( broiling or not ) has completed, let the corned beef rest for 10 minutes before transferring it to a cutting board. Slice the meat against the grain and serve with sautéed cabbage.
Barbara T. says
I usually boil or crock pot cook my cored beef and they have been hit or miss and turning out dry. So, I decided to bake one today. I bought a 4# corned beef. I followed the recipe to the letter. It came out somewhat dry. Unsure I will try this again,
Jackie says
Just bought a small point cut corned beef brisket this morning and this method sounds like the right one for me to try. Can't wait to taste it! Thanks 😊
theresa gonzales says
ive actually got 1 in the oven for the first time in my life, an ive got 30 minutes o go before mine is done.Wow does it make my house smell wonderful. Have saurkrout to go on the side instead of cbbage
Chris R says
The best way for me to cook it is using a Pampered Chef Clay cooker....anything I have baked with it has never failed me yet!
Mollie says
If you cook multiple briskets should you increase the cooking time? And, should you foil wrap them seperate my or together? Thx.
Marianne says
I would do each wrapped individually and keep the cooking time the same. Just make sure they each have room for air to circulate around them.
Barbara Reeve says
My family ( 20 of them at least) get together for the 'feast'. Normally I do the boiled dinner bit, but last year did one on the stove and one in the oven. The flavor of the oven baked piece was deeper so this year I will bake a larger one, about 15 lbs. My concern is about the time in the oven. Fifteen hours is crazy. I'm guessing that, due to 'diminishing returns' eight hours should be OK.
FYI - I do one brisket on the stove in order to cook the vegetables in that delicious stock.
The last thing I want is for the meat to become stringy as can happen if the meat overcooks.
Your thoughts, Please.
Marianne says
I agree - 15 hours feels too long here. I do think you'll still need 8 - 10 hours at least to get it tender though. Without having cooked one that large myself, it's hard to say. I'd really love to hear what you decide on though and how it turns out!
Penny says
I think if you buy 3 smaller pieces of corned beef, say 5 lbs, you could cut the time down to about 6 hours.
Shari Giarraputo says
I agree
Jane Silva says
Can I make my corned beef in a cast iron pot?
Marianne says
Yes! Just make sure you can still tightly cover it to keep the moisture in