Amazing, tender corned beef brisket cooked in the oven with just three ingredients. This brisket is flavorful, easy, and comes out so tender.
I think my husband is in love and leaving me…for this corned beef brisket!
I’m not kidding, he is head over heels and has already been asking me to make more (and more, and more). He is not wrong though, this is one delicious corned beef and I even patted myself on the back for it. I probably should have stretched first.
This corned beef brisket was actually an unplanned, spur of the moment decision. I was shopping for my weekly groceries, trying to get everything I needed for the recipes I planned for the blog, when I saw a nice corned beef brisket display. I circled it, and circled it, and then texted my husband to see if he would want some. He actually said “what the hell are you gonna do with a corned beef brisket?” Ha! Ummm…cook it, eat it, loved it…all that. So I grabbed it with a full intent to show my husband just what I “can do” with it.
Oh man, did I show him not to questions me again!
While this delicious, meaty treat was cooking, hubs kept asking every 30 minutes if it was ready yet because of how amazing it smelled. The aroma really was wonderful. And, the whole time I was taking pictures, he was standing next to me with a plate and a fork, just waiting for that moment when I click my camera off.
We both fell in love with this delicious corned beef at first bite, and I know you will too.
3-Ingredient Oven Baked Corned Beef Brisket
- 1.75 - 2 lb corned beef brisket
- 3-4 Tbsp Grey Poupon Dijon mustard
- 3-4 Tbsp brown sugar
- 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.
- 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.
- 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.
- Take out and let it rest for a few minutes on the cutting board.
- Make sure to slice the meat against the grain! Luckily, with the corned beef brisket, it's very easy to see the grain.
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