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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Eric Kirchner says
This is the first time I have ever responded with a review. I tried your recipe exactly boil, foil, baked and broil added extra brown sugar be for broiling it turned out great. Thank you for the recipe
LyubaB says
Thanks for letting me know how much you liked it! 🙂
Amy says
I poured out the water that had collected in the foil after 45 minutes, will this ruin the corned beef
LyubaB says
Hi Amy! It should’ve came out good still please let me know what you thought! 🙂
Shaleen says
I cooked this 2 years in a row for a family that doesn’t like corned beef.. We’re all anticipating next year lol. Thank you for such a simple and delicious recipe!
catherine says
Hands-down the best corned beef I have ever cooked. For over 30 years I have always slow cooked my corned beef in water, which was always hit or miss. In the last couple years, I have made this recipe many times and have tweaked it out a little. I follow the directions above but I do add the spice packet and a teaspoon of minced garlic to a cup of warm water and pour it in the bottom of the foiled pan before placing in the oven. Comes out perfectly tasty every single time. Thank you so much for sharing this recipe!! <3
LyubaB says
Thank you for the sweetest comment! I am so glad you liked it!
Barb says
The best, easiest and most delicious way to prepare corned beef. I use the spicy brown mustard instead. I put in a baking pan of potatoes, carrots and cabbage to roast along with it.
LyubaB says
Awe, thank you, Barb! I am so glad you liked it! 🙂
Kathy A says
This a wonderful simple recipe. It always turns out juicy & tasty.
Debi says
My husband never cared for corned beef until I asked him to try a slice cooked using this recipe. Holy cow! Now he asks for corned beef.
LyubaB says
Debi, I love hearing that!!! So glad you guys like it! Thanks for taking the time to rate my recipe! 🙂
Kathy says
Turned out great will make it again, next time I will try combining the mustard and brown sugar before spreading it on the meat I think it will be easier and less messy.
LyubaB says
So glad you liked it, Kathy!
Anne says
No water?
LyubaB says
Hi Anne,
No, this recipe does not have water. I hope you enjoy it!
Anne Emmerson says
No water?
Hannah says
This os my third time making this recipe. My husband loves it!
LyubaB says
Hi Hannah,
Yay! I am so glad your husband loves it, mine loves it too!
amanda middleton says
I’m making this right now I did change last hour to 425….this was a three pound brisket…should enjoy….seasoning packet I added to boiling water…everything else was the recipe above thankyou
LyubaB says
I hope you like it!
Elaine says
It is by far the best corn beef I have ever cooked. I tell you it the first time I didn’t have any leftovers for the next day. It is a must try recipe.
LyubaB says
What a sweet compliment! Thank you, Elaine! I am so pleased your family enjoyed it!
Lisa says
I have a 7 pound corned beef brisket. According to the time per lb it will take about 7 hrs to cook. Should I lower the temp for such a long time. I don’t want to dry the meat out or burn it.
LyubaB says
Hi Lisa,
That’s a big brisket! Yes, you would want to cook it at the same temperature and it will take 5-7 hours. I hope you enjoy it!
Erika says
I’ve made corned beef like this for many years. It’s wonderful and once you’ve tried it you’l never boil again!
LyubaB says
I agree! A lot more flavor than boiling!
Diya says
Just made this today and it was sooo tender!! Absolutely fabulous! Thank you so much for sharing!
LyubaB says
Thank you so much, Diya!!
beverly phillips says
why won,t it print out i really want to try it
LyubaB says
Hi Beverly,
Have you tried clicking the print button on my recipe card then when it pulls it up right click with your mouse and press print. Let me know if this works or not.
Dorothy Prude says
Thank You for an easy way to cook corn beef brisket. I and my family really love it
LyubaB says
Hi Dorothy,
I am so glad everyone liked it! Thanks for stopping by to let me know! 🙂
Steph K says
This brisket is flavorful, easy, and comes out so tender.
LyubaB says
I am so happy you liked it, Steph!
John says
I’m giving it a try. I have whole grain mustard instead of dijon. Hope it turns out well. I’ll update it once I’ve tested it. I’m sure it will be delicious. Thanks for the recipe. I look forward to trying more of your recipes.
LyubaB says
Your very welcome, John! I hope you enjoy it!