This Baked Corned Beef is hands down the best! Slathered in mustard and braised in stout beer, you’ll never make it another way.
If you’re looking for an easy, delicious way to try corned beef, you’re going to want to try this Baked Corned Beef ASAP.
Googling “corned beef recipes” always seems to lead one to boiled corned beef or slow cooker corned beef. And while those recipes yield tender, shreddable beef, I crave that crispy outer crust. If you do too, or are simply looking for a different way to prepare corned beef, then this recipe is for you.
You only need a few ingredients, few hours in the oven and voilá! Some of the best corned beef you’ve ever had.
First things first, what is corned beef?
Corned beef is a beef brisket that has been cured in a salt solution. Beef brisket is naturally a tough cut of meat so it responds well to cooking techniques like braising and slow cooking. Low and slow is what is going to give you the most flavorful corned beef. If your beef isn’t tender and fall apart, chances are you haven’t cooked it long enough.
What ingredients you’ll need:
CORNED BEEF BRISKET: Because we aren’t curing our own beef here, you’re going to want to buy a brisket that is already cured. It comes with a seasoning packet that you’re also going to use in this recipe.
STONE GROUND MUSTARD: Mustard pairs well with this corned beef and the mustard seeds in the stone ground mustard really take it to the next level.
GUINNESS STOUT BEER: Corned beef and Guinness are a match made in heaven so it seemed obvious to use it as the braising liquid for this recipe. You can use any stout beer that you like, though.
How do you make baked corned beef?
Some people opt for slow cooker corned beef because of the ease factor, but this baked corned beef is just as easy!
STEP #1: Pat the brisket dry with a paper towel. Rub both sides of the corned beef brisket with stone ground mustard.
STEP #2: Place the brisket fat side up in a 9×13 inch baking dish. Pour the beer around the corned beef. Cover tightly with aluminum foil and bake at 325 for 2 hours. Remove aluminum foil and cook f or another hour or until it reaches 145 degrees Fahrenheit.
DES’ TIP: We are cooking the brisket fat side up so that as it cooks, it helps keep the meat tender as it cooks. It will also give you that perfectly crisp topping that we are looking for.
STEP #3: Remove the brisket from the baking dish. Allow to rest 10 minutes before slicing against the grain then serve.
To round out the whole Irish feel of the meal, I served this Baked Corned Beef with Colcannon and it was the perfect comfort food meal for my whole family!
And if there are any leftovers you’ve got to try these Ultimate Corned Beef Sandwiches.
This Baked Corned Beef is hands down the best! Slathered in mustard and braised in stout beer, you'll never make it another way.
Print Recipe Pin Recipe
Prep Time 5mins
Cook Time 3hrs
Resting Time 10mins
Course Main Dishes
Cuisine American
Servings 6
Calories 727kcal
Ingredients
4.50poundscorned beef
1/2cupstoneground mustard
24ouncesGuinness Beeror other stout beer
Instructions
Use a paper towel to pat dry the corned beef.
Brush both sides of the corned beef with stoneground mustard. Place corned beef in a 9 x 13inch baking dish with the fat side up. Sprinkle with seasoning packet. Pour both Guinness beers around the corned beef.
Cover tightly with aluminum foil and bake at 325 for 2 hours. Uncover and bake for an additional 45 minutes – 1 hour or until an internal temperature reaches 145 degrees. Remove from oven and allow to rest 10 minutes before slicing.
We are cooking the brisket fat side up so that as it cooks, it helps keep the meat tender as it cooks. It will also give you that perfectly crisp topping that we are looking for.
Letting the meat rest 10 minutes before slicing is essential. It allows the juices to redistribute and ensures a more tender bite.
Nutrition information for estimation purposes only.
Hi Jessica! You can use either in this recipe, I’ve done it with both. With the flat cut the cook time might be a little less but not by much. Hope this helps!
Reply
Ron Scott
March 14, 2022 at 10:16 am
Thanks !
Reply
Ron Scott
March 11, 2022 at 5:43 am
Der Des, the picture looks like you put this n a cooling rack in the roasting pan. Is this right ?
Reply
Deseree
March 11, 2022 at 11:54 am
Hi Ron! I didn’t put it on a cooling rack. I wanted it to simmer in that Guinness. Just put it right in the baking dish! :)
Sprinkle seasoning packet over beef, then pour in water until potatoes are almost covered. Cover with a lid or heavy aluminum foil. Roast in the preheated oven until corned beef is so tender it can be flaked apart with a fork, about 5 to 6 hours.
Sprinkle seasoning packet over beef, then pour in water until potatoes are almost covered. Cover with a lid or heavy aluminum foil. Roast in the preheated oven until corned beef is so tender it can be flaked apart with a fork, about 5 to 6 hours.
The USDA recommends simmering corned beef on the stovetop for 1 hour per pound of meat. If you're cooking yours in the oven, plan for 3 to 3 1/2 hours for a 2 1/2- to 3-pound cut.
Soaking helps draw out some of the salt from the curing process. Choose your cut of corned beef wisely. A point cut has more fat marbling and produces juicier slices, while a flat cut is leaner and easier to cut into nice slices.
In our book, roasting is our preferred method to cooking a corned beef brisket. Roasting results in a super moist and tender brisket with an irresistible crust. We packed in the flavor with a unique and simple homemade spice blend—trust us, you won't find flavor like this in a little pre-made baggie.
OVEN: Set the oven for 350 °F (or no lower than 325 °F). Place brisket fat-side up. Barely cover the meat with water—about 1 inch—and keep the container covered throughout the cooking time. Allow about one hour per pound.
Corned beef is safe once the internal temperature has reached at least 145 °F, with a three minute rest time, but cooking it longer will make it fork-tender. Corned beef may still be pink in color after cooking. This does not mean it is not done. Nitrite is used in the curing process.
Cooking corned beef is a process that cannot be rushed. Even when the meat is cooked through, it still needs more time to transform the chewy bite into one that's beautifully tender. Instead: Cooking corned beef takes patience as it's a tough cut of meat that benefits from a lengthy cook time.
Yes, corned beef should be covered with water in a slow cooker. This is important to ensure that the meat stays moist and tender during the cooking process. It is also important to ensure that the water level is high enough to fully submerge the meat, as this will ensure that it cooks evenly.
You'll want to keep your water temperature at a high simmering temp. If you want very firm but tender corned beef that means 180°F (82°C); for flakier but faster corned beef 190-195°F (88-91°C). Using Smoke's receiver is nice for this, as you don't have to be next to the pot to know what's going on.
Place the corned beef on the foil, in a baking dish, fat side up. Sprinkle with seasoning mix and pat into the brisket. Bring the foil up & around the corned beef, do not close up the foil. Bake, unwrapped, for 2 hours.
Many recipes don't include a step for rinsing the meat, but it's worth doing it anyway. Depending on the pickling solution used for the meat, you may be in for a saltier meal than you bargained for if you cook the meat without rinsing it. And don't worry: Rinsing won't make the beef taste bland!
Here's what to do: Make a salty curing brine with pickling spices like mustard seed, allspice berries, coriander seeds, and peppercorns. Marinate a beef brisket in the brine, for 5 to 7 days. Simmer the brined and drained brisket in water with more pickling spices for several hours until tender.
You can bake, boil, or cook it in your slow cooker, but the key to a tender, flavorful meal requires at least a few hours. All of these methods are very easy, and you can add vegetables to the meat while it's cooking to create a one-dish meal.
No matter the method you use, it's best to cook low and slow. Place the corned beef in a stockpot. Add the spice packet and a bottle of dark beer. Bring to a boil, cover, and cook on a low simmer for about 2.5-3.5 hours, or 45-50 minutes per pound.
And while brisket can take a much higher temperature than a steak can, it too can be overcooked. If all the collagen turns to gelatin, that's good, but if all the gelatin cooks out of the corned beef, you'll just have a crumbly, dried out piece of salted beef.
Cook the corned beef to 185-200 degrees F. The closer it gets to 200 degrees, the more fall apart tender it will become. The high internal temperature allows collagen to break down, making the meat melt in your mouth tender.
Place the brined corned beef in a large pot or Dutch oven along with the liquid and spices that accompanied it in the package. Pour in enough water to cover the beef, then bring the water to a boil on the stovetop. Reduce the heat to a simmer, and cover the pot.
Introduction: My name is Merrill Bechtelar CPA, I am a clean, agreeable, glorious, magnificent, witty, enchanting, comfortable person who loves writing and wants to share my knowledge and understanding with you.
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