Amazing, tender corned beef brisket cooked in the oven with just three ingredients. All you need is tangy and flavorful Dijon mustard, brown sugar for the flavor balance, and corned beef, of course! This brisket is flavorful, easy, and comes out so tender.
Corned Beef Brisket In The Oven
(UPDATED) It’s been So many years of me making this delicious corned beef brisket recipe and my husband and I are still completely in love with it. This is one delicious (and totally easy) corned beef and I don’t think we’ll grow tired of it.
This corned beef is not just flavorful but also incredibly tender and juicy. It’s the whole package, no matter what you want to do with it after. As good as Instant Pot Corned Beef Brisket is, this oven baked version is still my family favorite. And I absolutely love that I only need 3 ingredients to make it.
The aroma that fills your kitchen as it cooks really is wonderful. Get your side dishes ready while it cooks because you will want to dig in the moment it’s out of the oven. And make sure to make enough to have some leftovers! This corned beef is perfect for making Reuben sandwiches.
What Is Corned Beef Brisket?
Corned beef is simply a beef that was cured in salty brine for several days. The process of curing the beef (and other meats) was originally done to preserve it with salt. The term “corned beef” is synonymous to “pickled beef” because the brine used for corned beef is similar to the pickle brine.
Traditionally, corned beef is made with a brisket cut of beef. Since it is a tough cut of meat, it’s best to cook it for a long period of time at lower temperature to make it tender. Sometimes, beef round or rump is used instead of brisket.
You can make your own corned beef by curing a brisket in salty brine in the refrigerator for about 10 days. After curing, you can cook it with additional spices, beef stock, and even beer.
The most traditional dishes that use corned beef are: Reuben sandwiches, corned beef and cabbage, and corned beef and potato hash.
Ingredients You Need:
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.
How Long To Cook Corned Beef In The Oven?
Calculate cooking time for the brisket to be about 60 minutes per pound. Cook corned beef brisket covered in aluminum foil but not too tight, leave some room between the brisket and the foil.
After the time is up, open the aluminum foil and briefly place the brisket back in the oven under the broiler. Make sure that the brisket is at least 8 inches away from the broiler. If you have an option between high and low broil, choose low broil and keep an eye on it.
After you take it out of the oven, take it out of the roasting pan as well. Make sure to give the brisket about 10-15 minutes to rest before slicing.
Preheat the oven to 350° and either get 1 large sheet of aluminum foil and two overlapping ones. The goal is to be able to completely cover the corned beef brisket loosely and create a pocket inside. Fit the foil in the roasting pan.
Bring the corned beef to boil: To get rid of some of the excess salt in the brisket, don’t skip this step. Take the beef out of the package, discard the seasoning packet, and rinse it in an empty sink under cold running water.
Place the brisket into a pot and fill it with cold water until brisket is covered. Bring the water to boil and once it starts to boil, turn it off, and take the brisket out.
Rub and wrap: place the brisket onto the aluminum foil in the pan. Rub it with a generous layer of Dijon mustard on all the sides and the sprinkle brown sugar evenly all over the top and sides.
Bring the aluminum foil together and close it, covering the brisket loosely, leaving a little space between the brisket and the foil.
Cook: bake the brisket for about 2 hours and then take it out and open the foil. Turn on the broiler to low and put the brisket back in. Let the top caramelize but don’t walk away far, keep an eye on it.
Let the corned beef brisket rest on the cutting board for about 10-15 minutes before slicing it.
With a Side Dish: serve it with sides like mashed potatoes, Colcannon, fried cabbage, and roasted potatoes.
Make something else out of it like:
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3-Ingredient Oven Baked Corned Beef Brisket
- 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 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.
Hands down this is the best recipe for corned beef ever! We’ve been making it for a few years now. Each year we’re getting more and more people coming over for St Patty’s Day after hearing about this recipe. Thank you so very much.
Wow! Thank you so much!
Corned beef is too salty and/or difficult for me to eat. I was impressed when I made this today. I substituted yellow mustard for Dijon. The food was the greatest I’ve ever had. Definitely going to cook this again.
Glad you liked it!
This is the way I`ve cooked my corned beef for years. It`s perfect. I have shared this recipe over and over. It`s that delicious. I do have an add-on for you. I always buy a larger corned beef than is needed for one meal. I LOVE corned beef hash and this `extra` corned beef makes fabulous hash!
I am so glad you liked the recipe, Terri! I agree nothing like homemade corned beef hash or a good Ruben with the leftovers!
I will say, this is the easiest and best that my adult family LOVES! I was used to purchasing corned beef once a year but now every time my spouse comes with me shopping, he always looks to see if there is corned beef in the store! He knows I’m a good cook since together since 1987, but this is one of his favorites!! Good Job and I keep of sending your site to my friends.
Thank you for the sweet comment, Carolyn! I am so glad your family likes my recipe! 🙂
I followed the recipe with the exception of changing the type of mustard to honey mustard. Baked it 3 hours for a 3 lb brisket. It came moist and delicious! I poured the juice over my cabbage and potatoes to for added flavor.
The days of boiling corned beef are OVER!
I am so glad you liked it, Rosalind!
Richard Goranson says
Point or flat brisket?
My wife came home with a two and a half pound point tonight , so I guess it’s going to be a point!. What’s usually better?
What do you recommend to serve with this?
Corned Beef is usually made with the point. It is fatter so you do get less meat but it also makes it more tender. Did you like it?
Cindee Sheldon says
I made this again tonight, it was so delish and spot on. I will never make corned beef any other way. Yum😋🥰😋
So glad you like it, Cindee!
This is truly a great and super simple recipe. The first time I tried it, I was looking for an alternative to the traditional boiled version. Needless to say, there were no leftovers! The only change I made, is using the spice packet when bringing the meat to a boil as I like to add as much flavor along the way. We use a grainy mustard with a bit more kick, but man those 3 ingredients really come together!
Thanks, Kevin! I am so glad you like it! 🙂
I love this recipe! I’ve been using it for a few years now and this is the best. I do use the spice packet to boil the corned beef, then cook my cabbage & carrots in that water for the taste. Thank you for a wonderful recipe!
Glad you like it, Vicki!
I make it every year like this. So good.
I am so glad you like it, Ellen!
My husband wants cabbage with this, cooked in the juices of the corned beef not in a separate pan. Any suggestions on when to add it and do I need water? I gave a 2.5 lb corned beef. I don’t want this to turn into a boikd dinner, lol.
You can add the cabbage to the pan with the corn beef just before its done enough time to cook the cabbage however done you like it.
Ann Bixby says
Why do you discard the spice packet? Could you bring the corned beef to a boil with the spice packet contents to enhance the flavor of the beef?
Because the spice packet is disgusting!
Save the spice packet and use it when boiling your vegetables on the stove along with beef broth. Really yummy!