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.
Made this for supper and my family loved it! Easier than pie. I added the seasoning packet to the boiling water.
I was geocery shopping and cane across a corn beef brisket deal that I couldnt pass up….so bought 2 lol…anyways hadnt cooked one in forever, so with searching reciepes I came across yours…Its in the oven right now…I will let you know how it turns out…but with licking my fingers after patting the brown sugar onto the layer of dijon mustard, cant wait for it to be done…wow what a fabulous idea of combining the two flavors…love it! Cant wait to carlmalize and dig in!
I really hope it came out as good as you hoped!!
Can I use this recipe in a slow cooker instead? Baking this meat tends to dry out in my opinion.
Hi. Stumbled across your recipe last week. I’d never made corner beef before and my girlfriend had tasked me with cooking it for dinner. Not knowing it typically takes several hours to cook put me in a bind because by the time I got around to it I only had an hour and half until she was home. I picked your recipe because it was fast and easy. Her eyes widened when I told her I threw,away the seasoning packet and had used Dijon mustard and was baking it. She’s a chef and judging by her subdued but obviously sceptical reaction my hopes for the dish where dashed. Anyway . It was delicious of course. I came in the kitchen that night and she was sheepishly eating leftovers like potato chips. Two weeks later in making it tonight so I had to recheck the recipe and decided to comment. Thank you for this easy awesome and unconventional recipe
Hahaha, that’s great! That’s a high compliment from a chef 🙂
I’m so glad you both liked it!
I am about to make this dish now!!!
Thank you for sharing this recipe with the world.
Looking forward to Dinner,
Mags
Great recipe, I’ve done it twice now and both times excellent, 2 things you should change, don’t discard the spice pack, use it with the veggies and use the water that the brisket was in to cook the veggies, (ie taters, carrots, celery, onions, garlic)
Good call, I was wondering how to impart the flavors to the veggies if they are not cooked with the meat!
That is a good idea! I’m actually working on another recipe for the corned beef brisket baked with the veggies. Hopefully I will be able to share it soon!
Looking forward to seeing your new ways of preparing veggies. I am going to try your recipe when I get my Social security check. Thank you.
Flavor was great, but seems at 2 hours, most of the juices came out. I made two separate pieces, and both were on the tough side. Had nearly 3 cups of liquid come out of the two pieces.
It was tough because it was under cooked, not over cooked. It has to reach an internal temperature of around 200 f for the connective tissues in the meat to break down.
I bought two 2 1/4 # flats. Did practice one last week as directed, It was ok but did have a bit of a tug. The second one, cooked yesterday but after the first 1 1/2 hours at 350 I dropped oven to 325 for another 1 1/2 hours . Pulled it out, kept it wrapped and rested for 30 minutes, then did the broiler thing. OUTSTANDING!
Wonderful!! I’m so glad you were able to get it just right, the way you wanted 🙂
This was absolutely amazing!
This recipe was fabulous! It was remarkably easy and by far, the best preparation for corned beef I have ever tried. I will be serving corned beef more regularly now. Thank you so much for sharing your creation.
JoAnna
I am baking this currently but wondering how long to cook a 4 pound corn beef for?
Mine is a little over 4 pounds too. How long did you cook yours for? Mine is in the oven now.
1 hour per pound is a rough guide, after 4 hours stick a fork in the center and check for tenderness. Go 30 minutes more if you want it more tender.
Yeah, 30 minutes per pound sounds better advice then a blanket 2 hours. I used a whole bottom round cut into 4 pieces. The pieces are over 4.5 lbs each I checked it at 2 hours, it was cooked but still a lot of connecting tissue. 4 jours was perfect.
I will definitely adjust the times for different cuts and sizer in the recipe. Thank you, Dave!
I’ve updated a times note in the recipe, Mike. I am also starting to work on a separate brisket post so that I can put information with different cuts and times and preparations into it. Thank you for your notes!
How long do I bake 30 pounds of cornbeef.
30# is an awful lot of corned beef…….. that will easily last you through the entire year!
Made this today I ci Dutch oven outside it was great
2 hours is long enough? And it isn’t tough?
This is the best corned beef recipe I’ve ever used. Did not change a thing. It is amazing how much a difference there is baking vs. boiling. DH loved it and hated the boiled dinner. He asked that I make it again and not wait a whole year!
I’m wondering the same thing.
This recipe is great! I loved it so much I’m making another one. This one is a lot bigger at 3.75 lbs and I was wondering how long I should cook it for? And if I would still cook it at 350°?
Hi Joy,
We cooked a 4.5 LB. Brisket with this recipe at 350 for 3 hrs. Before glazing and it turned out great! Beats boiling or slow cooking. Can’t wait to do it again soon.
Hi there! I was just wondering if I use dijon mustard will the beef taste like mustard? I absolutely hate mustard…thanks to a previous pregnancy. Is there an alternative I could use?
Hi Rebecka!
I totally get it, a shop put mustard on my sandwich when I was pregnant and I cried for like an hour.
Regular yellow mustard to me tastes very different that a gourmet or Dijon. I hate yellow mustard but I like Dijon, especially baked on pork and beef. This mustard is also great with brown sugar.
What I would suggest is tasting a little bit of Grey Poupon before you commit and buy some and make this corned beef. So next time you’re eating out, especially getting a sandwich, most cafes and restaurants will have some Grey Poupon so ask for some and give it a taste. If you find it as bad as regular yellow mustard, you’ll know.
As far as alternatives, of course. You can make a completely different topping. You can press a few garlic cloves and rub the corned beef with garlic. I’m not sure about garlic and sugar on the corned beef thought. You can mix garlic and some grated onion too. Maybe add some herbs as well.
I hope it all works out for you!
looks great can’t wait to try it
I hope you will, Betty!
I’m cooking your corn beef briscuit tonight and it smells incredible! Thanks for sharing this recipe, this is my first time ever cooking corned beef tonight. I’m glad to have something different.
You are most welcome, Jenna! I’m so happy you liked it!!
Made this today. Used honey mustard,no brown sugar. Otherwise followed instructions. Omg! Exceptional! So yum!
It looks fabulous! That’s exactly the way I bake my hams, too. This year I’m going to try it with some of my homemade mustard. Your oictures ate gorgeous, as always! Miss you, sweet friend!
Thank you so much, Glenda! I miss you too!
This looks incredible but I do have a concern. With the mustard and brown sugar sitting on top of the fatty layer when it comes to eating I believe most people (at least I do) would cut that fatty layer off leaving you without the extra flavor. Is the the mustard/brown sugar cooking though the fatty layer? Thank you.
The fatter is the brzt part its the flovor
I trim all the fat off before cooking. If you want all that fat to eat, go for it. Otherwise, trim it off, then proceed. It will still be wonderful.
I cut the large chunk of fat off and I save it. There’s only two people in my household so even a small corned beef is more than we can eat at one setting. The left-over corned beef is turned unto corned beef hash. I render the fat out of the saved fat for frying the hash
Hi, Trisha. It did for me. It cooked into the meat so i was able to cut the fat off as i sliced it. I also used the juice in the pan paired with caramelized onions n it was delicious.
You Done it again this corn beef looks amazing, I also discard the season packet that ir comes with I like doing my own glaze first boil and bake great cooks think alike, I will try your glaze, you nailed it.
chef Ernie
Thank you so much, Ernie!
Greetings from Mansfield Oh!! I needed to cook something in a hurry for my 9 person family. We’ve been wanting corned beef for a week or so but i didnt wna go the long cook time so i found ur recipe n tried the it yesterday. Let me tell u….the whole family went crazy…even my 5 year old was wanting thirds! Lol The tenderness was AMAZING. I did substitute the Dijon for Honey Mustard n the taste was still incredible. Who needs a seasoning packet anyway..yuck! 😆 i also love the salt removal method which makes it so much healthier. I will be cooking my corned beef this way 4ever! Thank you for sharing the recipe 😃