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.
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.
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 🙂
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.
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!
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.
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!
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.
I am SO happy to heat that, Stephanie! Thank you so much for coming to tell me 🙂
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.
Thank you for sharing your recipe, Annette!
How long to cook 6lb thin/flat cut corned beef? I’m nervous but want to have enough tome to cook and cool for party n not be 7pm and everyone’s starving and drowning in drool over how yummy it’s going to smell…please help!
Hi Jennie!
I’m so sorry that I didn’t see your comment sooner! You can always reach me faster on my blog’s FB messenger because that goes straight to my phone.
Thickness tends to be similar in brisket flats but if it’s 6 lbs, I’d give it time to cook. It’s a tough cut of meat, so needs its low and slow cooking to make it tender. So for a 6 lb flat, I’d give it about 7 hours and then check the temp and open the foil to cook without foil a little more.
I really hope it worked out for you!
If I want to use the boiled water for my potatoes later…can I just leave it out at room temp until I need it 3 hours later?
Hi Steve!
Hope I’m getting back to you on time. I’d cover it but otherwise it should be fine for a couple of hours. I wouldn’t leave it any longer than a few hours tho because bacteria starts to grow pretty fast and it lessens shelf life.
I have two questions.
I will be cooking about 20 pounds in two days. I think most of the flats are about 4 lbs. So: how long do you think I should roast this. I have been using my pressure cooker for years and am going to try this this year, I will wrap each roast separately probably need two roasting pans. I just MUST have it all tender at crunch time!
Secondly, I saw a recipe for 300 degrees for 5-6 hours. Do you think the fat and tissue breaks down better at the lower temp. And again how can I figure out how long to cook a large quantity.
Hi Patt!
Your oven is going to play a big role here. For example, in my old oven, I would not be able to take up the entire oven and bake everything evenly from top rack to bottom rack. The oven has to be able to cook evenly at all parts of the oven. If it’s a convection oven or has a convection setting, it will most likely be able to cook it evenly.
Now that you have the oven figured out, if possible use separate roasting pans. you can actually pick up those aluminum roasting pans and place a wire rack in each if you don’t have enough inserts.
Do wrap them all individually and don’t overcrowd. If you will be placing two corned beef briskets into the same roasting pan, give them at least a couple of inches separation.
Make a note at the size and if one is bigger, cook that one longer.
To be honest, I haven’t noted much difference between 275 and 300. Definitely don’t go over 300 because a tough cut needs low and slow cooking.
So as far as making several at a time, I hope your oven is meant for cooking evenly on all racks. And make sure to give each an adequate amount of room around it for heat.
Best of luck!! (Message me on my blog FB page is you need fast response)
Making this now! I mixed the brown sugar and dijonm mustard into a paste and rubbed it on! Added onions on the bottom a a little water (I got because everybody else was saying soak it in water! ) but I did boil it before hand so now I’m just waiting!
Hi Adriana!
I hope it all worked out well! Boiling in water is done to get some excess saltiness out of the corned beef, that’s most likely why people were recommending to soak it 🙂
I made this today. I trimmed off the fat and used an oven bag. The corned beef was exquisite. I used the meat boiling water, seasoning packet and a few other spices to cook cubed red potatoes and cabbage in. What an AMAZING meal this turned out to be. Thank you! I wish we had the option to post pics, because I’d love to be able to show how mine turned out and see how everyone else’s dishes looked as well ❤
That sounds perfect!!
You can also use the boiling water and seasoning packet to make cabbage soup 😉
Thank you, Cassie!
Love this easy brisket recipe! Turns out perfect!
Thank you so much, Milisa!
Tried this and omg 😮 it turned out so beautifully and it was the quickest recipe I could find. Thank you. You saved me three hours 😅. Bravo 👏🏿.
I’m So happy to hear it! Thank you so much 🙂
I’m Irish my mom’s been cooking cabbage all these years but I have never been able to cook in this is my first year I found your recipe and I’m following it and I hope he’s going to be as good as it looks thank you so much
Hi Kelly! I really hope it turned out well!
Hi what els can I use if I dont have dijan mustard?
Hi there!
I wouldn’t recommend yellow mustard as it have quite a different flavor. May be some other gourmet mustard. Here is a nice article with good recommendations: https://www.thespruceeats.com/mustard-substitute-1387977
Giving this recipe a go on christmas day, never done corned beef before or any ‘traditional’ meal – we’re in South Africa on the West Coast, a town called Langebaan. We usually do a leg of lamb or what we call a braai, you’d call that a BBQ. But this year we decided something more traditional. Was stumped as to what to cook, being an ex head chef, but trawling through the internet, your recipe came up. All the comments and your recipe made my decision as easy as well, errr corned beef brisket i guess. Ha ha ha. Thank you for your recipe 🙂
I really hope you liked it, Trev!! Happy Holidays!