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
Ingredients
- 1.75 - 2 lb corned beef brisket
- 3-4 Tbsp Grey Poupon Dijon mustard
- 3-4 Tbsp brown sugar
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.
- 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.
Video
Notes
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Some More Recipes From Me:
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Annette says
Been making something very similar for years. But we add just enough Vernon’s Ginger Soda to it to make a thin paste, and I’ve only used yellow mustard. And a lot more brown sugar. Just pour I over the brisket, seal it up tight and cook 45-60 min per pound @350.
lyuba says
Thank you for sharing your recipe, Annette!
Stephanie says
I have used this recipe for corned beef about three times now. I have tried many others in the past. For whatever reason they weren’t even close to turning out this delicious. The meat is so tender. My family & I thank you for sharing your recipe with us.
lyuba says
I am SO happy to heat that, Stephanie! Thank you so much for coming to tell me 🙂
Katherine says
Help! My corned beef is still in the oven but I just peeled through the window of my oven and it’s like ALL my brown sugar seeped through the foil and burned in my pan! Ugh! Did I just not seal the foil tight enough? Are we suppose to make like a little foil pouch? This is my first time making this and I’m worried I’ve ruined it.
lyuba says
Hi Katherine! I’m so sorry that I didn’t see it sooner. You can always message me on my blog’s FB page and those messages go straight to my phone!
If there were seams under the meat, then yes, the juices will seep through. You would preferably have seamless piece of foil underneath the meat and seal it up above. You can also cover the pan with a sheet of foil so that the clean up is easier after, just in case some juices seep out.
I hope everything worked out well for you!
Karen says
I used to cook corned beef in the pressure cooker but no more!! Best yet. Now corned beef hash for dinner with what little is left.
lyuba says
Thank you so much, Karen!
I still make corned beef in my Instant Pot when I want it quick for Reuben sandwiches, but otherwise, I agree that oven is yummier!
April says
I I just made this recipe but I need to know if it’s supposed to be pink inside when cut??? Please help! It is so tender I can cut it with a fork and the internal temperature is 160*. All of the things such as temperature and tenderness is great except I am concerned it being pink inside! I don’t want to make my family sick please help.
lyuba says
Hi April! Well, corned is actually reddish-pinkish color. Because it’s cured first, it is not brown like typical cooked beef. As long as internal temperature shows that it’s cooked, you are good to go 🙂
JG says
I was intrigued by your finishing idea for the corned beef. However, I make mine from scratch. That means 5 days in the brine. This will be the first time I finish it the way one would do a brisket all the time, slow in the oven. This will be a 10lb whole brisket, 5 days in the brine, then coated with Dijon mustard and brown sugar as you interestingly have documented. I’ll do the first 4 hours at 375 and 3+ hours more at 325 and a final broil of the fat side at the end. I’ll let it rest a good 1/2 or more before slicing as thin as possible for serving on a good rye bread.
Should be quite nice. I allowed mine to sit over night after removing from the brine, washing it, drying it, and then applying the mustard/sugar coating, wrapped and ready to go in foil.
Laura Hall says
This sounds delicious and correct 🙂 why would you buy a corned beef with the spice packets and discard the spice packet? Why not buy the whole brisket to bake this way? I don’t know just seems that you can get the brisket cheaper:-)
LyubaB says
JG, sounds like it would be worth every minute! Let me know how you like it.
Jennifer says
Outstanding – thank you so much for the boiling tip! I had half of a roast in the freezer, left over from March and the salt was our only complaint. I hadn’t seen that tip until your post (to be fair, for the first half of the roast, I just followed the instructions on the package). Mustard made a delicious difference as well. My husband is T1 diabetic so we used a brown sugar substitute which worked just as well. p.s. I -never- leave reviews. . .had to make a point to let you know what a difference you made to our dinner. 🙂 I was keeping that roast in the freezer way too long until your post gave me courage to try again.
John says
Outstanding flavor. I first cooked this a couple of weeks before St Pat’s and it was a huge hit. I have fixed it 7 times now and #8 is in the oven (twice on camping trips.) Several friends have copied it now. I serve it with my Hurry Colcannon (Cole saw cabbage cooked with bacon until softened, then stirred into instant potatoes made with milk and butter- ready in 10 minutes). It’s been rave reviews every time!
John says
slaw. Cole slaw.
LyubaB says
Awe, that is awesome! Thanks for letting me know how much you like it!
Yvonne Mastny says
The most uncomplicated, delicious corned beef recipe EVER! Thanks.
LyubaB says
Thank you, Yvonne! I love hearing that you liked it so much!!! 🙂
Peter says
Hi Lyuba,
Just finished making this as per your recipe and wow it is superb! I am an Englishman who liives in Cape Town with my South African wife and child and I’ll tell you what, we are taking this along tomorrow on Christmas day to family and I reckon it will be very popular. Easy recipe and tastes divine. Thank you for this it really has saved my bacon as im not that confident cooking joints.
LyubaB says
Thank you so much for the kind words, Peter!
Terry Ravizza says
MIC DROP!!!!! It is everything that the reviews and comments say wonderful wonderful! I took what little leftovers remained and made pea soup. The corned beef was so good it enhanced the pea soup recipe to o. Thank you thank you I’m no longer afraid to make corned beef make corn beef.
LyubaB says
Haha! Thank you, Terry! I am so happy you liked it!! 🙂
Deby says
Which cut of corn beef is best.. flat or point I am always confused on which one to purchase
LyubaB says
Hi, Deby! I prefer a point cut it is juicier.
Melissa says
Incredible! Followed the directions, mine was 2.5 lbs, and was the best Corned Beef ever!!!
LyubaB says
Hi, Melissa! So glad you liked it!
Georgia says
What rack level did you use for the oven cooked cornbeef
LyubaB says
Hi Georgia, I put it on the middle rack.
Patricia Peist says
I made this today and I was impressed. I do not like corned beef, either to salty or too tough. This was the best I have ever eaten. I used yellow mustard instead I Dijon. Will definitely make this again.
LyubaB says
Hi, Patricia! So glad you liked it! 🙂
Christina Weiss says
The best corned beef recipe ever!! My husband is not a fan of corned beef and was apprehensive when I told him I was going to try your recipe this year. Well he could not wait to open the foil wrapper he devoured the first 3 slices before I could even have one taste. Outstanding !!! Will recommend to my family and friends.
LyubaB says
Wow! Thank you, Christina! So glad you both liked it! 🙂
Amy Frost says
Absolutely outstanding!! I used a 3 lb “tip cut” on sale at Safeway for $1.69 per lb. It had no fat cap at all, but I followed your instructions, (baked it for 3 hrs.) and it turned out so well! Only thing I added was a little more brown sugar before broiling. thank you, thank you!!
LyubaB says
So glad you liked it!
Lisa says
Made this for St. Patrick’s Day this year and we loved it. I reserved the water from boiling the meat and boiled potatoes and carrots, along with the spice packet in a tied off coffee filter. Then I placed them in the oven with the meat, along with some sauerkraut after taking it out of the foil to let it brown. Made sure to get juices from inside foil drizzled on veggies. The only issue I had was some of the juices escaped and burned during the 3 hour meat cooking time — the meat was perfect though. I just switched pans when placing the veggies in so they didn’t get a burnt flavor.
Pamela Anneliese says
Hi, Lisa!
The same issue happened to me with the juices escaping and burning to the pan. I was devastated until I saw that the brisket was unharmed. For next time, I’ve thought about lining the pan with additional aluminum foil to make cleanup easier.
LyubaB says
So glad it turned out well 🙂
Pamela Anneliese says
Oh, goodness! this recipe was so delicious! Corned beef briskets were on sale at my grocery store because of St. Patrick’s Day, so I bought 2. I thought I would use both for our celebration with the obligatory Corned Beef and Cabbage meal, but decided against it and just used one. What to do with the second brisket? I could have stuck it in the freezer for a future meal, but then I wondered, ‘Just what else can I make with it?’ I did a search for recipes… The bulk of them, you know, are for Corned Beef and Cabbage. Then, I finally found your recipe! It sounded so easy and the images are so lovely that I made it tonight and it turned out perfectly!
I used a 3 lb brisket, adding an hour to the cooking time. Served it with steamed cauliflower tossed with garlic herb butter and baked potato. It was so yum, and my family and I were in culinary heaven. Thank you!
LyubaB says
Hi, Pamela! So glad you liked it! 🙂