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.
Rhonda says
I bought a 5 pound corned beef at Costco. Made it as above. The top part was absolutely delicious, but the bottom part where it touched my pan (through the aluminum foil) was overdone and crunchy. I think that the mustard here caramalized and then burnt. The bottom was simply inedible. Next time I think I will cut a large piece of meat into 2 smaller roasts, treat them as 2 separate pieces in their own aluminum wraps, and cook for half the time.
Elsie B. Stiggins says
Sounds wonderful! I read to do veggies with oil and bake separately. How would I do a small cabbage and for how long with the baking of the corned beef?
Thank you - making it for St. Patrick's Day.
Marianne says
I also sautee my cabbage, but if you want to bake, this recipe looks good! https://gimmesomeoven.com/roasted-cabbage-wedges/
gary osten says
if i use two 3lb corn beef how much time is needed
Moonbeam says
3 hours
3
Clifford M Colson says
1 hour per pound so 6hrs total then let them rest for 10mins
Angie Woodward says
No it is two 3 lbs cuts only 3hr if it were one 6 lb hunk then would be 6 hrs
Kere says
An hour per pound is what I found online .
Dennie says
3 hours.
Kaitlin foster says
What would you do if I wanted to cook potatoes, carrots, and onions also?
Tim says
The veggies are better roasted in the oven than sitting in a crockpot too! Olive oil, salt and pepper are all that's needed.
Carol says
I was wondering the same thing. Maybe roast the veggies in a separate pan? I think with a “traditional” corned beef dinner the veggies are boiled with the beef, but they lose their flavor.
Miriam says
I’m roasting my potatoes, carrots and onions all together. Oil , salt , pepper
Duane Healing says
I made one of these tonight and it was so good! I’m not saying I ate more than half of a 3lb corned beef by myself, but I’m also not saying I didn’t.
irene says
you convinced me!
Bonnie says
Hi my name is bonnie. What & how did you cook the veggies?? Did you cook everything else in a separate pot on top of the stove?