Tender, flavorful corned beef brisket cooked in the oven with mustard rub, onions, and baby gold potatoes. This is an easy dinner with simple ingredients and amazing results. The potatoes are so tender and flavorful from cooking together with the brisket, it’ll be your favorite way to eat potatoes.
If you like this recipe, make sure to try my 3-Ingredient Oven Baked Corned Beef, Instant Pot Corned Beef, and Reuben Sandwiches.
CORNED BEEF AND POTATOES
Don’t you get a little tired of the same old Corned Beef and Cabbage every single year? Sometimes I feel like people make it just because it’s St. Patrick’s Day and it’s an obligation. Personally, I love corned beef all year long and cooked many different ways.
It helps that my husband keeps asking me when I’d be making my oven baked corned beef brisket every couple of weeks. Corned beef should have much more of a spotlight than just in March. It’s delicious beyond the traditional slow cooked way with cabbage and potatoes. I make so many different recipes with corned beef beyond the classics and of course, beyond my favorite Reuben sandwiches.
In my attempts to find another way to cook corned beef in the oven, I stumbled on the best way of cooking potatoes. Of course, corned beef was there too and it was delicious. Potatoes truly amazed us though. Probably because we already know that corned beef would be delicious like always, but the potatoes came out incredible.
I used baby gold potatoes so I could keep them whole because I knew that I wanted them to be extra tender. (When cut potatoes are cooked longer to be extra tender, they tend to crumble.) So after cooking corned beef for a couple of hours in the oven, I added potatoes right into all those juices that accumulated from corned beef. I let that cook for about an hour together and the results were outstanding.
HOW TO MAKE CORNED BEEF IN THE OVEN
First, find a nice looking corned beef brisket that’s about 2.5 pounds. If you get a brisket that’s a little bigger or smaller, you will need to adjust the cooking time.
Take corned beef out of the packaging and discard the seasoning packet that came with it.
Corned beef straight from the packaging is pretty salty. What you can do to help get rid of some excess salt is bring it to boil in some plain water. To do that, 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.
Preheat the oven to 350°. Tear off a couple of sheets of aluminum foil long enough to wrap the brisket and place them in a roasting pan, overlapping like a plus sign. Slice onions and spread them in the roasting pan, in the same shape as the brisket.
Combine the ingredients for the mustard rub in a small bowl and rub boiled corned beef all over. Place the meat on top of the onions, fat cap up. Bring the aluminum foil together and close it, covering the brisket loosely, leaving a little space between the brisket and the foil. Place roasting pan into the preheated oven and cook for about an hour and a half.
Take the roasting pan out of the oven to add potatoes. Open the foil and nestle the potatoes all around the brisket in one even layer. Close the foil again but not too tight. Let everything cook for about 45 minutes.
Open the foil and let it cook for another 15-20 minutes. You can turn on the broiler on low at the end and let the top crisp a little.
Take corned beef brisket out of the pan and onto the cutting board. Tent with a sheet of foil and let it rest for about 10 minutes.
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.
For this recipe, the time is broken up for the addition of potatoes. Baby gold potatoes will need about an hour of total cook time, covered and uncovered. So if the corned beef brisket is 2 lbs, cook it by itself for an hour and then with potatoes for another hour. If the brisket is 3 lbs, cook it by itself for 2 hour and then with potatoes for another hour.
MORE CORNED BEEF RECIPES TO TRY
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Oven Baked Corned Beef and Potatoes
Tender, flavorful corned beef brisket cooked in the oven with onions, baby gold potatoes, and mustard rub.
Ingredients
- 2.5 lb corned beef brisket
- 1 large yellow onion (or 2 small yellow onions)
- 2 lbs baby gold potatoes (can substitute fingerling potatoes)
Mustard Rub:
- 4 garlic cloves pressed
- 1 1/2 tbsp ground mustard
- 1/2 tbsp ground coriander
- 1/2 tbsp garlic powder
- 2 tbsp canola oil or vegetables oil
Instructions
Bring corned beef to boil:
Take corned beef out of the packaging and discard the seasoning packet that came 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.
Cooking Corned Beef:
Preheat the oven to 350°. Tear off a couple of sheets of aluminum foil, long enough to wrap the brisket, and place them in a roasting pan, overlapping like a plus sign.
Slice onions and spread them in the roasting pan, the same shape as the brisket.
Combine the ingredients for the mustard rub and mix them well to combine. Rub corned beef all over with the mixture.
Place meat on top of the onions, fat cap up. Bring aluminum foil together and close it, covering the brisket loosely, leaving a little space between the brisket and the foil.
Place roasting pan into the preheated oven and cook for about 1 1/2 hours.
Add Potatoes:
Take roasting pan out of the oven to add potatoes. Open the foil and nestle potatoes all around the brisket in one even layer so it cooks evenly.
Close the foil again but not too tight. Let everything cook for about 45 minutes.
Open the foil and let it cook for another 15-20 minutes. You can turn on the broiler to low at the end and let the top crisp a little.
Take corned beef brisket out of the pan and onto the cutting board. Tent with a sheet of foil and let it rest for about 10 minutes.
Cut corned beef against the grain and serve with potatoes, onions, and some of the cooking juices.
Recipe Notes
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 a slight variation.
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