3-Ingredient Oven Baked Corned Beef Brisket
This corned beef brisket recipe uses a simple oven method to deliver tender slices and a caramelized finish with just three ingredients. All you need is tangy and flavorful Dijon mustard, brown sugar for the flavor balance, and corned beef. Start cooking it tightly covered to keep it moist and tender and finish under the broiler to caramelize the topping.
Since I first published this corned beef brisket recipe, it’s become a go-to reader favorite and here’s exactly what to look for as it cooks:
- Tenderness target: Baked until a fork slides in with little resistance and slices bend without crumbling.
- Salt control: A quick pre-boil helps dial back the briny bite so the flavor tastes balanced, not overly salty.
- Glaze: Dijon and brown sugar melts into a glossy, sweet-tangy coating as it bakes.
- Broiler finish: golden broil finish is perfect for the top. Look for a deep golden-brown, lightly crisp top and caramelized at the edges, not burnt.
- Ensures a juicy results when slicing: remembering to rest before slicing, so the brisket stays moist and cuts cleanly.
Table of Contents
Ingredients Tips and Substitutions
- Corned Beef Brisket – make sure to get uncooked corned beef brisket. I like to get closer to 4 lb. one so that we have leftovers. Remember, you can easily increase the amount of Dijon mustard and brown sugar to cover a larger brisket.
- Dijon mustard – make sure to use Dijon mustard, NOT yellow mustard. Some other gourmet mustards can be used, just try not to use ones with competing flavors.
- Brown sugar – it’s okay to use either light or dark.
Success Tips for Tender Corned Beef Brisket
Before you start, these simple tips help you bake a tender corned beef brisket with the right doneness, the right salt balance, and a perfectly browned glaze:
- Quick salt-control step (optional but helpful): For a less briny result, briefly boil the brisket, then discard the water and pat the meat dry before adding the topping.
- Brown sugar coverage: spread the brown sugar evenly so it melts into a smooth glaze. Thin or patchy spots can brown unevenly.
- Bake time rule and doneness: Plan roughly about 60 minutes per pound covered, then check for tenderness. Your goal is a fork sliding in with little resistance.
- Rest for juicy slices: Rest the brisket 10-15 minutes before slicing so it stays moist and cuts cleanly.
- Broiler finish without burning: Broil on low and keep the pan a safe distance from the element. You want deep golden-brown and caramelized, not scorched.
- Add veggies (optional): Add potatoes and/or cabbage during the final stretch (last 45-60 minutes) of baking so they cook through without turning mushy.
How To Make Corned Beef Brisket In The Oven – Visual Guide
- DO take the extra step to boil the corned beef before cooking, don’t skip this step.
- Discard the seasoning packet, you won’t be using it since. (I skip it because it’s packaged with raw meat so can’t save for later and mustard/sugar is enough flavor for this method.)
- Keep the brisker in the pot just until water starts to boil. Then, turn the heat off and take the brisket out.
- Use a generous layer of Dijon mustard and then brown sugar all over the top and sides.
- Close the aluminum foil, covering the brisket loosely, leaving a little space between the brisket and the foil. You are creating a “pocket.”
- Bake covered until the brisket is fork-tender (for the time estimate, use the per-pound guide in the recipe card), then start checking for tenderness near the end.
- Once cooked, open the foil and caramelize the top under the broiler. If available, use the low broiler setting and set the oven rack about 8 inches away from the broiler.
- Let the corned beef brisket rest on the cutting board for about 10-15 minutes before slicing it.
Storing and Reheating Instructions
- Store leftover cooked brisket in an air-tight food storage container, in the refrigerator. Properly stored, it should be good for 3-4 days.
- To reheat the sliced of corned beef brisket, I recommend doing it in the oven to preserve the juiciness. Wrap some slices in foil and reheat in the oven at 350°F just until heated through.
Serving Suggestions and Ideas How To Use Corned Beef
- Potatoes are always a great side for corned beef. Try sides like mashed potatoes, Colcannon, fried cabbage, and roasted potatoes.
- You can use leftovers to make sandwiches like the Reuben sandwich, corned beef sliders, Reuben sliders, and more.
- Some other great recipes for leftover baked corned beef are Reuben dip, corned beef hash, and Reuben egg rolls.
Recipe FAQs
Do I really need to boil the corned beef first?
No, since this is an optional step. Boiling briefly helps reduce excess salt and gives you a more balanced flavor, but you can skip it if you like a stronger, brinier bite.
How do I know when corned beef brisket is done?
It’s done when it’s fork-tender a fork slides in with little resistance and the meat feels soft rather than springy or rubbery.
My corned beef is still tough, what went wrong?
It just needs more time. Keep it tightly covered and continue baking, checking tenderness every 15-20 minutes until it softens.
What is target internal temperature for tender cooked corned beef?
Optimal internal temperature you’re looking for is 195°F-205°F. It will be more and more tender closer to 205°F but it will be more at the fall-apart stage.
How do I slice corned beef brisket so it’s tender?
Let it rest, then slice against the grain (look for the lines in the meat and cut across them) for the most tender slices.
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3-Ingredient Oven Baked Corned Beef Brisket Recipe
This corned beef brisket recipe uses a simple oven method to deliver tender slices and a caramelized finish with just three ingredients. All you need is tangy and flavorful Dijon mustard, brown sugar for the flavor balance, and corned beef. Start cooking it tightly covered to keep it moist and tender and finish under the broiler to caramelize the topping.
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Servings: 6
Calories: 327kcal
Ingredients
- 2-4 lb corned beef brisket
- 3-4 Tbsp Grey Poupon Dijon mustard (more for larger brisket)
- 3-4 Tbsp brown sugar (more for larger brisket)
Instructions
- Take the brisket out of the package and discard the spice pack that comes with it.
- Place brisket in a pot of water and bring it to boil. As soon as it starts to boil, take the brisket out. This will remove some of the excess salt in the meat.
- Preheat the oven to 350°F.
- Place the brisket, fat layer up, in the middle of aluminum foil big enough to cover the whole brisket.
- Rub the whole brisket with Dijon mustard. Then, evenly sprinkle brown sugar over the top and gently pet it on. Pat some onto the sides as well.
- Bring the aluminum foil together and close it, covering the brisket loosely, leaving a little space between the brisket and the foil. Place the covered brisket into a rimmed roasting pan.
- Bake it for 2 hours. Open the foil and turn on the broiler on low, if you have an option for low or high broiler setting. (If not, move the brisket to a lower rack.) Let the top caramelize for a few minutes but watch it so it doesn’t burn.
- BAKE TIME: the 2 hours recommendation time is for the 1.75-2 lb. sized corned beef brisket. If you have a larger piece of meat, you will need to cook it longer. Give it about 45-60 minutes per pound. Lean towards the 60 minutes per pound time.
- Take the corned beef brisket out and let it rest for a 10-15 minutes on the cutting board before slicing.
- Make sure to slice the meat against the grain! Luckily, with the corned beef brisket, it's very easy to see the grain.
Video
Notes
- Why boil first? Since corned beef is cured in salt brine, it contains quite a bit of salt. So bringing the corned beef to a boil in a pot of water, gets some of the saltiness out.
- Adding potatoes and/or cabbage: You absolutely can add some potatoes and if you wish cabbage and carrots to the brisket. Since beef will take MUCH longer to cook than vegetables, you will need to cook the brisket for a while first. Baby gold potatoes will need about an hour of total cook time, covered and uncovered. So set aside about an another hour at the end of meat’s cooking time to cook potatoes.
If your potatoes are larger, you can always cut it in half.
If you wish to add cabbage, cut the head of cabbage into 4-6 wedges and place them around the meat. Depending on the size of the cabbage wedges, it would take 45-60 minutes.
You can see the steps and get the idea of how to cook it in my Baked Corned Beef Brisket and Potatoes recipe. - Store and reheat: Store leftover cooked brisket in an air-tight food storage container, in the refrigerator. Properly stored, it should be good for 3-4 days.
To reheat the sliced of corned beef brisket, I recommend doing it in the oven to preserve the juiciness. Wrap some slices in foil and reheat in the oven at 350°F just until heated through.
Nutrition
Calories: 327kcal | Carbohydrates: 6g | Protein: 23g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 0.002g | Cholesterol: 82mg | Sodium: 1924mg | Potassium: 468mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 41mg | Calcium: 20mg | Iron: 3mg
Tried this recipe?Mention @willcookforsmiles or tag #willcookforsmiles!
Originally published on Will Cook For Smiles in February, 2017.
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Beef Recipes, Dinner Recipes, Gluten Free Recipes, Most Popular Recipes, St. Patrick's Day Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
This recipe is delious! Best corned beef I’ve ever made and easy directions! Thank you Lyuba!
That makes me so happy to hear!! 😊 I’m so glad you loved it and found it easy to follow! Thank you so much for trying it and taking the time to leave such a kind comment!
I have been cooking this brisket for three years now when I first found it I do not like boiled meat and this was the perfect recipe to bake a brisket and so easy. I also get the 4 pound one thank you so much for sharing.
I’m so happy this recipe changed how you feel about brisket and that it’s been your go-to for the last three years! Thanks again for taking the time to leave such a kind comment.
I’ve been making this for the last several years and it is hands down the best corn beef I have EVER made. Thank you so much for the recipe. We love it!
I love to hear this! I am so glad you like the recipe! 🙂
It was so tender and still juicy with a very great flavor.
I am so glad it turned out well or you!
I have a 6.2 pound brisket. Will 6 hours be too long to cook?
This is for a corned beef brisket. Are you sure that is what you have and not a regular brisket? If it is a corned beef brisket you will want to cook it for about 60 minutes per pound so 6 hours should be about right. And if it is a regular brisket I have another recipe for that here is the link https://www.willcookforsmiles.com/brisket-recipe/
Hi, Please see the recipe card step 8 for cooking times. I have also copy and pasted it below for your convenience.
UPDATE: the 2 hours recommendation time is for the 1.75-2 lb. sized corned beef brisket. If you have a larger piece of meat, you will need to cook it longer. Give it about 45-60 minutes per pound. Lean towards the 60 minutes per pound time.
My husband throughly enjoyed the meat and was very Tender
I myself was disappointed. I should have left in water as was to salty for my taste
Also I love the taste of corned beef. However in this recipe the mustard and brown over powered the meat flavor
I will try it again but boil longer and leads brown sugar and mustard 😀
I am going to try this recipe tonight for dinner. what are the best vegetables to cook with it and how do I cook them?
Hey Lisa,
You can go take a look at my baked corned beef recipe to see how to add veggies to this https://www.willcookforsmiles.com/oven-baked-corned-beef-and-potatoes/
Hope you enjoy it!
I’ve made this several times now. It is so tender. I rarely leave a review, but this is hands down the best corned beef every single time. Thanks!
Thank you, Beth! I am so glad you like it!
So good! I love the crispy crust! No more boiled corned beef in this house ever! I used a homemade corned beef since I can’t eat nitrates. I had a 5# brisket and I’m so glad so we have plenty of leftovers. I admit that I skipped the boil step since the brisket was so big. The meat didn’t taste too salty, but the drippings were very salty. But that way I didn’t need to season the potatoes; we just drizzled the drippings over them.
So glad you liked it!
Would you cook potatoes and cabbage and carrots in oven also?
You definitely can! I would recommend adding during the last hour. You can plant ahead for it and cut the larger piece of foil so that you can plan to add veggies to it at the end.