Baked Corned Beef Brisket Recipe
Make the best Corned Beef with a delicious spice crust, and juicy fork-tender slices. An Irish tradition especially for St. Patrick's Day! This is an easy recipe and it is braised to cook it perfectly. Pair it with classic sides like roasted cabbage wedges, glazed carrots, rosemary baby gold potatoes, and horseradish cream sauce.
Servings: 12
Calories: 314kcal
Ingredients
- 1 3-5 lb flat-cut corned beef brisket
- 1 12 oz Guinness dark beer (or 16 ounce pint)
- 1-2 cups water
- ¼ cup Dijon mustard
- 3 tablespoons corned beef spices (pickling spices)
Instructions
- Make homemade pickling spice. Set aside.
- Preheat the oven to 350 degrees Fahrenheit.
- Unwrap the beef brisket, and rinse the raw corned beef under cool water several times to remove the salty brine taste. Some recipes call to boil the meat to reduce the excess salt content, but rinsing it well does the job. Pat dry. Discard the spice packet if using homemade.
- Place the whole brisket in a large roasting pan or baking dish fat cap side up.
- Brush ¼ Dijon mustard on top of the meat and after you coat the meat, sprinkle 3 tablespoons spices (or seasoning packet) over the entire brisket.
- Pour the dark stout beer around the beef (or swap in beef stock or beef broth). Add enough water so the cooking liquid comes up around to 1 inch high on the side of the meat.
- Place brisket in preheated oven and bake 45 minutes per pound or about 3 hours. Check a small piece and ensure it is fork tender. The internal temperature of the meat should be 145 degrees f. Discard the contents of the pan, the pan juices render out the salty taste and have small particles of corned beef fat.
- Check at 1 ½ hours and add another cup of water (or stout or beef stock) to the roasting pan if getting low.
- Carefully move the cooked brisket on a cutting board when cool enough to handle.
- Slice at a 90 degree angle against the grain of the meat (or perpendicular) into ¼ inch slices.
- Arrange the larger pieces of sliced corned beef on a warm platter with root vegetables like roasted cabbage steaks, glazed carrots, and roasted potatoes. And serve with horseradish cream sauce, Irish soda bread butter, and a Guinness stout beer!
- Any leftovers should be refrigerated within 2 hours of cooking. Place it sliced and well wrapped in plastic wrap or a sealed container. Use cooked-ahead or leftovers within 3 to 4 days for food safety. Reheat leftovers to 165 °F internal temperature of the meat as measured with a meat thermometer.
Video
Notes
How To Tell If Done?
Corned beef may still be pink in color after cooking, due to nitrite in the curing process. The best way to know if your brisket is cooked is to slice off a small piece and make sure it is tender to chew. Allow the brisket to stand for about 20 minutes after removing it from the heat. This makes it easier to slice, and it is best sliced across the grain of the meat.Leftover Ideas
Leftovers can be covered with aluminum foil and kept in the fridge. The next day put together deli-style Reuben sandwiches (corned beef sandwiches) on toasted bread with melted swiss, and for dinner bake up a cheesy casserole of Reuben mac and cheese. Roll up some crispy egg rolls with diced brisket and sauerkraut. Make sliders with swiss cheese and sauerkraut. Top hot baked potatoes with diced meat, melted cheddar cheese, sauerkraut, and 1,000 island dressing.Top Cooking Tips
- Do not add any additional salt like pink salt, kosher salt, or table salt. The brine adds quite enough saltiness!
- The cooking times in this recipe are based on beef that is not frozen at the time of cooking.
- Cook to a minimum internal temperature of 145 °F as measured with a meat thermometer before removing meat from the oven.
Make It Ahead
Cook in advance, and chill the day before serving. Chilled beef is easier to cut into nice slices and reheat in smaller portions for dinner. It also allows you to easily prepare thin deli meat slices for use on Reuben sandwiches with rye bread, thousand island dressing, swiss cheese, and sauerkraut.Corned Brisket Seasoning Mix
1 tablespoon coriander seed½ cinnamon stick
1 tablespoon dill seed
1 tablespoon whole allspice berries
1 teaspoon crushed red pepper flakes
5 dry bay leaves
1 teaspoon black peppercorns (pink, white, or mixed whole peppercorns all work!)
2 teaspoons yellow mustard seeds Mix in a small bowl. It will store at room temperature in a small glass jar or airtight container for 3-4 months.
Optional Variations & Additions
2 star anise, 8 whole cloves, 4 juniper berries, 1 teaspoon ground ginger, or 2 cardamon pods.Nutrition
Calories: 314kcal | Carbohydrates: 2g | Protein: 23g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1900mg | Potassium: 460mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 41mg | Calcium: 16mg | Iron: 3mg