Use store bought spices or my homemade Corned Beef Spices! Serve baked corned beef brisket with a side of Horseradish Aioli or Horseradish Sauce for Prime Rib for added flavor.
More Corned Beef Recipes: Reuben Sandwich, Sous Vide Corned Beef, Smoked Corned Beef and Instant Pot Corned Beef.
Corned Beef in Oven
This baked corned beef recipe utilizes a pre-cured corned beef (salt-cured beef) from the store, the one that includes a small pickling spice packet.
If you’re unsure of the corned beef cut you should pick up, check out our Best Cut of Corned Beef and How To Cook Corned Beef guides for tips!
Spices
There are three options when it comes to corned beef seasoning: whip up a batch of our home made corned beef spices, purchase a spice mix, or use the small packet that comes with your roast.
We find we want to use more spices than what’s provided, so make our own.
Cooking Corned Beef
Store bought corned beef is loaded with salt. To combat, soak the roast in cold water for up to 4 hours to help desalinate. It’s ideal to change out the water every hour.
Cooking Corned Beef In The Oven
Making baked corned beef in the oven is a relatively simple process. Here’s a quick overview. For full step by step instructions, reference the recipes card below:
- Soak – Soak, up to 4 hours, to desalinate.
- Slather – Slather with Dijon Mustard recipe and spices.
- Bake – Bake for 1 hour per pound.
- Slice – Slice and serve, baby!
The process to make Reuben Dip or corned beef sliders with the leftovers is just as easy.
Temperature
For food safety, the internal temperature of needs to reach 145°F, however the collagen doesn’t start to break down until 160-180°F.
For the best texture, we recommend cooking until the internal temperature reaches 190-205°F.
Time
It takes about 1 hour per pound to make oven corned beef, followed by an optional 5 minutes broil time for a crispy crust.
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If your roast is “in between” weights, making it difficult to calculate the exact cooking time (ours was 3.66 lb), round down. We calculated our cook time as though our roast weighted 3.5 lb.
For ease, here is a quick cheatsheet of various weights and times:
- 2 lb = 2 hours cook time
- 2.25 lb = 2 hours 15 min. cook time
- 2.5 lb = 2 hours 30 min. cook time
- 2.75 lb = 2 hours 45 min. cook time
- 3 lb = 3 hours cook time
- 3.25 lb = 3 hours 15 min. cook time
- 3.5 lb = 3 hours 30 min. cook time
Corned Beef and Cabbage In The Oven
Interested in making baked corned beef and cabbage vs just the roast? Just add sliced cabbage, quartered potatoes and/or diced carrots to the oven for the last 90 minutes of cook time. Full details are in the recipe card.
If you’re interested in the history of food, here’s a great article on the history of this Irish gem.
How To Slice
After resting for 10-15 minutes, slice against the grain in 1/8″ – 1/4″ slices.
If you prefer “shredded” meat, cut with the grain.
What To Serve With Corned Beef
Cabbage, carrots, roasted potatoes, and a side of Thousand Island dressing are the go-to side items when making this oven corned beef recipe, however you could always go with Jiffy Corn Casserole, air fryer baby potatoes, or garlic mashed potatoes.
An ice cold Irish Mule is always appreciated. Stick with Saint Patrick’s Day recipes!
Recipe Tips
- Trim the roast, if needed, so the fat cap is 1″ or under.
- Corned beef can be stored in an air tight container in the refrigerator for up to 4 days.
- Read up on the differences between prepared horseradish vs horseradish sauce if you’re unsure of the differences.
Corned Beef Drink Pairings
Red Wine: Beaujolais, Pinot Noir , Grenache or Zinfandel
White Wine: Pinot Gris, Riesling, Gewürztraminer or Grüner Veltliner
More Irish Recipes
Steak and Ale Pie
Instant Pot Potato Soup
Shepard’s Pie
Oven Baked Corned Beef
Baked Corned Beef (+ Instructions For Cabbage and Potatoes)
Ingredients
- 1 Store-bought Corned Beef
- 2 Tbsp Yellow or Dijon Mustard
- 2-3 Tbsp Corned Beef Spices (*Note 1)
OPTIONAL SAUCE
Instructions
OPTIONAL STEP
- Soak the brisket in cold water, up to 4 hours, changing the water every hour, to remove excess salt.
BAKING THE CORNED BEEF
- Pre-heat the oven to 325°F, with the rack in the middle position.
- Rub the top of the corned beef (the fatty side) with mustard. Sprinkle 2 Tbsp of corned beef spices on top of the mustard. You do not need to coat any other side of the roast.
- Wrap the corned beef in foil (needs to be air tight) and place inside a baking dish. You can also use a roasting pan covered with foil or a lid.
- Bake for 1 hour per pound. Reference the time sheet guide below for help calculating. (*Note 2)
- OPTIONAL: To make roasted cabbage, potatoes or carrots: Core and wedge the cabbage and dice the potatoes and carrots. Toss in olive oil and spread out on a baking sheet. Transfer the baking sheet to the oven, placing on the shelf directly underneath the corned beef. Toss the cabbage and vegetables when you see the bottom of the cabbage start to brown.
- Remove from the oven and let rest for 10-15 minutes.
- OPTIONAL: Turn the oven to broil, unwrap the corned beef and broil for 2-3 minutes until the top is browned. Remove from the oven and let rest for 10-15 minutes.
- Cut, across the grain, into 1/8"-1/4" slices. For more "shreddable" style meat, cut with the grain. Serve immediately.
Notes
- 2 lb = 2 hours cook time
- 2.25 lb = 2 hours 15 min. cook time
- 2.5 lb = 2 hours 30 min. cook time
- 2.75 lb = 2 hours 45 min. cook time
- 3 lb = 3 hours cook time
- 3.25 lb = 3 hours 15 min. cook time
- 3.5 lb = 3 hours 30 min. cook time