Baked Corned Beef is super tasty with a crispy outside and juicy inside. It’s really simple to make in the oven, and you’ll love it! Smearing mustard on it before baking gives it a yummy crust that goes great with potatoes, cabbage, or in a sandwich.
This recipe is the best! Covered in mustard and cooked in stout beer, it’s amazing. If you want an easy and delicious way to enjoy corned beef, this is it. Just a few ingredients and a few hours in the oven, and you’ve got some of the yummiest corned beef ever.
This roasted brisket is tender, moist, and has a tasty crust, thanks to our special spices. It’s perfect for St. Patrick’s Day or any hearty dinner. Serve it with classic sides like cabbage, potatoes, and carrots, or try something new like mashed potatoes with garlic and feta, Brussels sprouts with cheese and pepper, or fried cabbage.
If you have leftovers, don’t worry! You can store them in the fridge for up to five days. And if you end up with more leftovers than expected, we’ve got lots of ideas. Make a yummy breakfast with corned beef hash, try our corned beef quesadillas or Reuben casserole for a twist, or stick with the classic corned beef and cabbage.
Oven Baked Corned Beef Recipe
Ingredients
- 1 4-pound Corned beef brisket with seasoning packet
- 1 cup Guinness or another stout beer
- 2 tbsp Dark brown sugar
- 2 tbsp Whole-grain mustard
Instructions
- Preheat the oven to 325°F.
- Soak the corned beef in cold water for 15 minutes.
- Drain and dry the corned beef.
- Put the corned beef in a baking dish.
- Pour the Guinness into the pan.
- Mix the brown sugar, mustard, and seasoning packet in a small bowl.
- Rub this mix on top of the corned beef.
- Cover the pan and bake for 4 hours.
- Remove the cover for the last 30 minutes of baking.
- Take the corned beef out of the oven and let it rest for 10 minutes before slicing.
Notes
- If your corned beef is bigger than 4 pounds, add 1 hour of cooking time for each extra pound.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 665 kcal |
| Protein | 45g |
| Carbohydrates | 2g |
| Fat | 50g |
| Saturated Fat | 17g |
| Cholesterol | 185mg |
| Sodium | 4140mg |
| Potassium | 1010mg |
| Calcium | 26mg |
Do I Need to Soak Corned Beef Before Cooking?
If you’re planning to bake your corned beef, soak it in cold water for at least 15 minutes to make it less salty. If you’re boiling it, rinse it a few times before putting it in the pot.
How Long Should I Cook My Corned Beef?
If you’re baking it, cook your corned beef at 325°F for about an hour for each pound. If you’re boiling it, let it simmer for about 50 minutes for each pound.
Do You Put Corned Beef Fat Side Up or Down?
Always place your corned beef with the fatty side facing up, whether you’re baking or boiling it. This helps the fat melt over the meat, keeping it juicy and adding flavour.
Which Way Do I Cut Corned Beef?
Slice your corned beef against the grain for tenderness. But if you’ve cooked it perfectly, you can shred it with a fork, and it won’t matter which way you slice it.
