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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Joy says
This recipe is the best corned beef recipe I’ve ever had. My husband was thoroughly impressed! I would recommend making this the night before and letting it sit overnight and warming it in the convection oven a little bit. I served it with some rye bread and shaved pickles and there was NONE left. I am using this recipe for a 2nd time tonight!
LyubaB says
I am so happy to hear that, Joy! Thank you for stopping by to let me know you like it!
Terry says
The 45 to 60 minutes per pound doesn’t work. I tried this recipe yesterday. I started with a 13.5 lb brisket. I set my oven timer for 12 hours. I checked it at 10 hours and it was almost burnt to a crisp. I probably salvaged 4 or 5 pounds of meat.
Steven says
Sorry Terry but this is not a recipe for a whole brisket. Corned Beef has already been brined and cured therefore, it cooks differently than a brisket (assuming you did not have a 13lb corned beef?).
Joan says
I can’t wait to try your baked corn beef recipe.
LyubaB says
Thanks, Joan! I hope you love it!
Bettye says
Thank you
LyubaB says
You are so welcome! I hope you enjoy the recipe!
MICHELLE SCOTT says
Well if you haven’t tried it yet. Please do. My picky daughter loved it. Don’t tell the mustard naysayers that it’s an ingredient.
LyubaB says
Thank you, Michelle! I am so glad she liked it! 🙂
evelyn says
thanks so much i love this.
LyubaB says
I am so happy you enjoy it, Evelyn!
paul says
i love this blog keep up
LyubaB says
Thank you, Paul!
oneup says
great ingredients love it
Amy says
The best ever. Would never even think of boiling corned beef, or including the spice packet again!
LyubaB says
Thanks, Amy! So glad you liked 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?
Alli says
Because the spice packet is disgusting!
Karen says
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.
Cindy says
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.
Ellen says
I make it every year like this. So good.
LyubaB says
I am so glad you like it, Ellen!
Vicki says
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!
LyubaB says
Glad you like it, Vicki!
Kevin says
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!
LyubaB says
Thanks, Kevin! I am so glad 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😋🥰😋
LyubaB says
So glad you like it, Cindee!
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?
LyubaB says
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?
Rosalind says
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!
LyubaB says
I am so glad you liked it, Rosalind!
Carolyn says
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.
LyubaB says
Thank you for the sweet comment, Carolyn! I am so glad your family likes my recipe! 🙂
Terri says
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!
LyubaB says
I am so glad you liked the recipe, Terri! I agree nothing like homemade corned beef hash or a good Ruben with the leftovers!