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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I have been cooking this brisket for three years now when I first found it I do not like boiled meat and this was the perfect recipe to bake a brisket and so easy. I also get the 4 pound one thank you so much for sharing.
I’m so happy this recipe changed how you feel about brisket and that it’s been your go-to for the last three years! Thanks again for taking the time to leave such a kind comment.
I’ve been making this for the last several years and it is hands down the best corn beef I have EVER made. Thank you so much for the recipe. We love it!
I love to hear this! I am so glad you like the recipe! 🙂
It was so tender and still juicy with a very great flavor.
I am so glad it turned out well or you!
I have a 6.2 pound brisket. Will 6 hours be too long to cook?
This is for a corned beef brisket. Are you sure that is what you have and not a regular brisket? If it is a corned beef brisket you will want to cook it for about 60 minutes per pound so 6 hours should be about right. And if it is a regular brisket I have another recipe for that here is the link https://gesundheitsreport2.org/brisket-recipe/%3C/a%3E%3C/p%3E
Hi, Please see the recipe card step 8 for cooking times. I have also copy and pasted it below for your convenience.
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.
My husband throughly enjoyed the meat and was very Tender
I myself was disappointed. I should have left in water as was to salty for my taste
Also I love the taste of corned beef. However in this recipe the mustard and brown over powered the meat flavor
I will try it again but boil longer and leads brown sugar and mustard 😀
I am going to try this recipe tonight for dinner. what are the best vegetables to cook with it and how do I cook them?
Hey Lisa,
You can go take a look at my baked corned beef recipe to see how to add veggies to this https://gesundheitsreport2.org/oven-baked-corned-beef-and-potatoes/%3C/a%3E%3C/p%3E
Hope you enjoy it!
I’ve made this several times now. It is so tender. I rarely leave a review, but this is hands down the best corned beef every single time. Thanks!
Thank you, Beth! I am so glad you like it!
So good! I love the crispy crust! No more boiled corned beef in this house ever! I used a homemade corned beef since I can’t eat nitrates. I had a 5# brisket and I’m so glad so we have plenty of leftovers. I admit that I skipped the boil step since the brisket was so big. The meat didn’t taste too salty, but the drippings were very salty. But that way I didn’t need to season the potatoes; we just drizzled the drippings over them.
So glad you liked it!
Would you cook potatoes and cabbage and carrots in oven also?
You definitely can! I would recommend adding during the last hour. You can plant ahead for it and cut the larger piece of foil so that you can plan to add veggies to it at the end.
Hands down this is the best recipe for corned beef ever! We’ve been making it for a few years now. Each year we’re getting more and more people coming over for St Patty’s Day after hearing about this recipe. Thank you so very much.
Wow! Thank you so much!
Corned beef is too salty and/or difficult for me to eat. I was impressed when I made this today. I substituted yellow mustard for Dijon. The food was the greatest I’ve ever had. Definitely going to cook this again.
Glad you liked it!
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!
I am so glad you liked the recipe, Terri! I agree nothing like homemade corned beef hash or a good Ruben with the leftovers!
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.
Thank you for the sweet comment, Carolyn! I am so glad your family likes my recipe! 🙂
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!
I am so glad you liked it, Rosalind!
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?
Corned Beef is usually made with the flat cup. Point is fatter and thicket, so you do get less meat but it also makes it more tender. Did you like it?
I made this again tonight, it was so delish and spot on. I will never make corned beef any other way. Yum😋🥰😋
So glad you like it, Cindee!
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!
Thanks, Kevin! I am so glad you like it! 🙂
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!
Glad you like it, Vicki!
I make it every year like this. So good.
I am so glad you like it, Ellen!
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.
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.
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?
Because the spice packet is disgusting!
Save the spice packet and use it when boiling your vegetables on the stove along with beef broth. Really yummy!
The best ever. Would never even think of boiling corned beef, or including the spice packet again!
Thanks, Amy! So glad you liked it!
great ingredients love it
i love this blog keep up
Thank you, Paul!
thanks so much i love this.
I am so happy you enjoy it, Evelyn!
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.
Thank you, Michelle! I am so glad she liked it! 🙂
Thank you
You are so welcome! I hope you enjoy the recipe!
I can’t wait to try your baked corn beef recipe.
Thanks, Joan! I hope you love it!
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!
I am so happy to hear that, Joy! Thank you for stopping by to let me know you like it!
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.
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?).
Hi what other mustard can I use? Curious lol but I have spicy brown mustard
I think spicy brown mustard will work just fine.
Easter dinner tonight was DELICIOUS! Thanks for the corned beef recipe Lyuba
I am so glad you liked it, Bill!
Excellent.. have never done a corned beef brisket before.. this turned out perfectly.. Thanks for sharing
Oh, good! I am so glad you liked it, Donna!
I made this yesterday, this is by far the easiest, best tasting way to make corned beef. Super easy and absolutely delicious. So happy I stumbled on this recipe 5 stars
I am so glad you liked it, Cindee! Thanks for stopping by to let me know! 🙂
This looks absolutely mouthwatering delicious!!!!!!!!!!
Thank you, Nina! It really is very good! I hope you try it sometime!
Wow, best I’ve had and couldn’t get easier.
You just made my day, Howie! I am so glad you liked it!
I’ve been making this for the past few years & we love it! It doesn’t shrink as much and the taste is amazing…..Thank you!
Your so welcome, Vicki! I am so glad you liked it! Thank you for stopping by to let me know!
This is the only way to cook Corned Beef!!!!! So tender and makes a beautiful presentation. Sliced is way better than a shredded crock pot mess.
Thank you, Pamela! It does make for a better presentation! I am glad you liked it!
excellent!!! I made 3 3/4 lb – cooked for 3 hours. It’s a keeper!
Awesome! I am glad you liked it!
The most tender corned beef I have EVER had- my, oh, my was it ever tasty!
I am so happy to hear you liked it! Thanks for stopping by to let me know!
You had me at “throw away the little seasoning packet”! I’m making this for our St. Patrick’s Day dinner … thanks.
Haha, yeah I am not a fan of the little seasoning packet… making your own mixture is a lot tastier! I hope you love it!
I cooked this early today and just tasted a little bite of deliciousness.
Hi, Jennifer! I am so glad you like it!
Your recipe sounds wonderful! I’m just curious. How do you prepare your carrots, cabbage and potatoes? I’m planning to make the corned beef tomorrow !
I am going to try your recipe today. But with a few changes…I will boil it like you said but then remove the fat from the top of the corned beef to place the mustard and brown sugar. I used to do this when I used my slow cooker and would take it out cut off the fat and then proceed with your method to put mustard and brown sugar on and put in the oven for 20 minutes to bake the top.
I will also use the packet that comes with it for flavor to the cabbage and potatoes..
Thanks for sharing….
Hi Lyuba, this looks amazing, what cut of corned beef did you use?
Best corned beef recipe ever! Say goodbye to those crock pot recipes and turn on your oven! Delicious and easy every time.
Your so welcome, Karen! I am glad you liked it!
This was the best corned beef recipe I have ever had and could not be more simple. Will definitely make over and over again
Thank you, Cheryl I am so glad you liked it!
AWESOME!!!!!!! I sliced the brisket thin and made my children and I reubens. Your recipe is my go to from now on! Thank you, so delicious!
Your so welcome, John! I am so glad you liked it!
This…..this was absolutely amazing!! Easy and tasty!!! Tender, delicious!!
which cut of corn beef do you use and why.
Hi my family loves corned beef and grainy mustard! Am making this today, in the oven now!
I hope they loved it, Heather!
Best corned beef ever. Second time I’ve used this recipe. The brisket shrinks so much less with this method. A tip: I save the spice packet and use it when I cook cabbage and potatoes in a separate pot.
I am so glad you liked it! And that is a good idea!
I had never made this before but this recipe is really good, and easy! It turned out delicious!
I am so happy to hear that, Ginny! Thanks for stopping by to let me know! 🙂
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.
Your very welcome, John! I hope you enjoy it!
This brisket is flavorful, easy, and comes out so tender.
I am so happy you liked it, Steph!
Thank You for an easy way to cook corn beef brisket. I and my family really love it
Hi Dorothy,
I am so glad everyone liked it! Thanks for stopping by to let me know! 🙂
why won,t it print out i really want to try it
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.
Just made this today and it was sooo tender!! Absolutely fabulous! Thank you so much for sharing!
Thank you so much, Diya!!
I’ve made corned beef like this for many years. It’s wonderful and once you’ve tried it you’l never boil again!
I agree! A lot more flavor than boiling!
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.
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!
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.
What a sweet compliment! Thank you, Elaine! I am so pleased your family enjoyed it!
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
I hope you like it!
This os my third time making this recipe. My husband loves it!
Hi Hannah,
Yay! I am so glad your husband loves it, mine loves it too!
No water?
No water?
Hi Anne,
No, this recipe does not have water. I hope you enjoy it!
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.
So glad you liked it, Kathy!
first time i made this last year according to directions it was 4 star good. tonight i spaced out and mixed the mustard and sugar together and had a very barky burnt (black in spots) top, so much so i had to flip it halfway. my roommate still loved it and i loved the burnt bits myself!
Did you get a new oven? Maybe it runs a little hot? I am glad you still liked it though!
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.
Debi, I love hearing that!!! So glad you guys like it! Thanks for taking the time to rate my recipe! 🙂
This a wonderful simple recipe. It always turns out juicy & tasty.
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.
Awe, thank you, Barb! I am so glad you liked it! 🙂
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
Thank you for the sweetest comment! I am so glad you liked it!
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!
I poured out the water that had collected in the foil after 45 minutes, will this ruin the corned beef
Hi Amy! It should’ve came out good still please let me know what you thought! 🙂
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
Thanks for letting me know how much you liked it! 🙂
Oh, goodness! this recipe was so delicious! Corned beef briskets were on sale at my grocery store because of St. Patrick’s Day, so I bought 2. I thought I would use both for our celebration with the obligatory Corned Beef and Cabbage meal, but decided against it and just used one. What to do with the second brisket? I could have stuck it in the freezer for a future meal, but then I wondered, ‘Just what else can I make with it?’ I did a search for recipes… The bulk of them, you know, are for Corned Beef and Cabbage. Then, I finally found your recipe! It sounded so easy and the images are so lovely that I made it tonight and it turned out perfectly!
I used a 3 lb brisket, adding an hour to the cooking time. Served it with steamed cauliflower tossed with garlic herb butter and baked potato. It was so yum, and my family and I were in culinary heaven. Thank you!
Hi, Pamela! So glad you liked it! 🙂
Made this for St. Patrick’s Day this year and we loved it. I reserved the water from boiling the meat and boiled potatoes and carrots, along with the spice packet in a tied off coffee filter. Then I placed them in the oven with the meat, along with some sauerkraut after taking it out of the foil to let it brown. Made sure to get juices from inside foil drizzled on veggies. The only issue I had was some of the juices escaped and burned during the 3 hour meat cooking time — the meat was perfect though. I just switched pans when placing the veggies in so they didn’t get a burnt flavor.
Hi, Lisa!
The same issue happened to me with the juices escaping and burning to the pan. I was devastated until I saw that the brisket was unharmed. For next time, I’ve thought about lining the pan with additional aluminum foil to make cleanup easier.
So glad it turned out well 🙂
Absolutely outstanding!! I used a 3 lb “tip cut” on sale at Safeway for $1.69 per lb. It had no fat cap at all, but I followed your instructions, (baked it for 3 hrs.) and it turned out so well! Only thing I added was a little more brown sugar before broiling. thank you, thank you!!
So glad you liked it!
The best corned beef recipe ever!! My husband is not a fan of corned beef and was apprehensive when I told him I was going to try your recipe this year. Well he could not wait to open the foil wrapper he devoured the first 3 slices before I could even have one taste. Outstanding !!! Will recommend to my family and friends.
Wow! Thank you, Christina! So glad you both liked it! 🙂
I made this today and I was impressed. I do not like corned beef, either to salty or too tough. This was the best I have ever eaten. I used yellow mustard instead I Dijon. Will definitely make this again.
Hi, Patricia! So glad you liked it! 🙂
What rack level did you use for the oven cooked cornbeef
Hi Georgia, I put it on the middle rack.
Incredible! Followed the directions, mine was 2.5 lbs, and was the best Corned Beef ever!!!
Hi, Melissa! So glad you liked it!
Which cut of corn beef is best.. flat or point I am always confused on which one to purchase
Hi, Deby! I prefer a point cut it is juicier.
MIC DROP!!!!! It is everything that the reviews and comments say wonderful wonderful! I took what little leftovers remained and made pea soup. The corned beef was so good it enhanced the pea soup recipe to o. Thank you thank you I’m no longer afraid to make corned beef make corn beef.
Haha! Thank you, Terry! I am so happy you liked it!! 🙂
Hi Lyuba,
Just finished making this as per your recipe and wow it is superb! I am an Englishman who liives in Cape Town with my South African wife and child and I’ll tell you what, we are taking this along tomorrow on Christmas day to family and I reckon it will be very popular. Easy recipe and tastes divine. Thank you for this it really has saved my bacon as im not that confident cooking joints.
Thank you so much for the kind words, Peter!
The most uncomplicated, delicious corned beef recipe EVER! Thanks.
Thank you, Yvonne! I love hearing that you liked it so much!!! 🙂
Outstanding flavor. I first cooked this a couple of weeks before St Pat’s and it was a huge hit. I have fixed it 7 times now and #8 is in the oven (twice on camping trips.) Several friends have copied it now. I serve it with my Hurry Colcannon (Cole saw cabbage cooked with bacon until softened, then stirred into instant potatoes made with milk and butter- ready in 10 minutes). It’s been rave reviews every time!
slaw. Cole slaw.
Awe, that is awesome! Thanks for letting me know how much you like it!
Outstanding – thank you so much for the boiling tip! I had half of a roast in the freezer, left over from March and the salt was our only complaint. I hadn’t seen that tip until your post (to be fair, for the first half of the roast, I just followed the instructions on the package). Mustard made a delicious difference as well. My husband is T1 diabetic so we used a brown sugar substitute which worked just as well. p.s. I -never- leave reviews. . .had to make a point to let you know what a difference you made to our dinner. 🙂 I was keeping that roast in the freezer way too long until your post gave me courage to try again.
JG, sounds like it would be worth every minute! Let me know how you like it.
I was intrigued by your finishing idea for the corned beef. However, I make mine from scratch. That means 5 days in the brine. This will be the first time I finish it the way one would do a brisket all the time, slow in the oven. This will be a 10lb whole brisket, 5 days in the brine, then coated with Dijon mustard and brown sugar as you interestingly have documented. I’ll do the first 4 hours at 375 and 3+ hours more at 325 and a final broil of the fat side at the end. I’ll let it rest a good 1/2 or more before slicing as thin as possible for serving on a good rye bread.
Should be quite nice. I allowed mine to sit over night after removing from the brine, washing it, drying it, and then applying the mustard/sugar coating, wrapped and ready to go in foil.
This sounds delicious and correct 🙂 why would you buy a corned beef with the spice packets and discard the spice packet? Why not buy the whole brisket to bake this way? I don’t know just seems that you can get the brisket cheaper:-)
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!
Do you cover all sides with the mustard and the brown sugar only on top? Thank you.
So sorry for the late response, Howie! Such busy time of the year 🙂
I cover it all over! I do hope you like it.
I used this receipt tonight. I chose it because it only has three ingredients and I wanted something simple. It was delicious. I liked the suggestions from others about keeping the flavored water to boil the carrots and potatoes. I just put them on low temperature while the meat was in the oven and it all came together with ease. Perfect Sunday night dinner, with leftovers for another meal. I’m happy!
I am SO happy to hear that, Joanne! Thank you so much for letting me know 😀
Head over hills?
What are you referring to, Jenny?
Ibelieve she’s teasing you because the typo. The usual phrase is “head over heels”, like you’re flipping in love with something.
Like this recipe : D
Ooh, haha, of course I didn’t even notice that!
Thank you, Tina 😉
I have made this recipe and my my my!!! I cannot say enough how wonderfully yummie it made the meat! I typically do not like this meat but boy oh boy… this was just delicious! Didn’t change a thing either! Thank you very much…
I am making this as I write this. It is my first time ever making brisket let alone corn beef. Smells great. Cant wait to taste. I am going to slice it thin and use for sandwiches. I’ll let you know how it turns out. Thank you for this recipe.
I really hope you enjoyed it, Tonya!! Thank you for your comment 🙂
Can this be cooked in the crock pot as well, on low?
Hello, Trish!
I haven’t tried but I don’t see why it wouldn’t be good in a crock pot as well! It should be nice and tender slow cooked 🙂
Before now, i had always used the crockpot, so you will be fine
Made this tonight with a 2.5 lb corned beef brisket we had in the freezer bought on sale for st patties day. Folowed the directions except kept in the oven for 3 hours. Delicious!! Made colcannan and boiled carrots as a side dish. The only thing I would do different as I am salt sensitive,, is soak the brisket overnight and change the water a couple times
I’ve read all the comments, and am so excited to try this recipe out…..I will be doing exactly how you say, but I think I will add the packet after I boil the brisket, to the water and add small potatoes and carrots. Someone already did that. Will write back tomorrow and let you know how it goes, but I’m sure it will be terrific. Thanking you in advance, Cris
I have this in the oven now & it smells scrumptious! I have a 3lb brisket so I’m going to bake it for 3 hours. This is my 1st brisket that I’m cooking & I’m glad to have found this recipe. I’m also making cabbage to go with it.
Instead of boiling the brisket at first, I just let it soak in cold water for about an hour – added the seasoning packet to the water then discarded it with the water. Followed the rest of the recipe to the tee and it was HANDS DOWN the best coned beef I have ever made in 30 years. Easier than boiled corned beef and tastes SO much better!!! I prefer a little more fat with my corned beef so I bought a point cut instead of flat cut and it was amazing!!!!!!! My husband is a vegetarian and usually loathes the smell of boiled corned beef but this time, he walked in the door and said, “What smells so good!?” Thank goodness, too. All the leftovers are mine!
Made this for supper and my family loved it! Easier than pie. I added the seasoning packet to the boiling water.
I was geocery shopping and cane across a corn beef brisket deal that I couldnt pass up….so bought 2 lol…anyways hadnt cooked one in forever, so with searching reciepes I came across yours…Its in the oven right now…I will let you know how it turns out…but with licking my fingers after patting the brown sugar onto the layer of dijon mustard, cant wait for it to be done…wow what a fabulous idea of combining the two flavors…love it! Cant wait to carlmalize and dig in!
I really hope it came out as good as you hoped!!
Can I use this recipe in a slow cooker instead? Baking this meat tends to dry out in my opinion.
Hi. Stumbled across your recipe last week. I’d never made corner beef before and my girlfriend had tasked me with cooking it for dinner. Not knowing it typically takes several hours to cook put me in a bind because by the time I got around to it I only had an hour and half until she was home. I picked your recipe because it was fast and easy. Her eyes widened when I told her I threw,away the seasoning packet and had used Dijon mustard and was baking it. She’s a chef and judging by her subdued but obviously sceptical reaction my hopes for the dish where dashed. Anyway . It was delicious of course. I came in the kitchen that night and she was sheepishly eating leftovers like potato chips. Two weeks later in making it tonight so I had to recheck the recipe and decided to comment. Thank you for this easy awesome and unconventional recipe
Hahaha, that’s great! That’s a high compliment from a chef 🙂
I’m so glad you both liked it!
I am about to make this dish now!!!
Thank you for sharing this recipe with the world.
Looking forward to Dinner,
Mags
Great recipe, I’ve done it twice now and both times excellent, 2 things you should change, don’t discard the spice pack, use it with the veggies and use the water that the brisket was in to cook the veggies, (ie taters, carrots, celery, onions, garlic)
Good call, I was wondering how to impart the flavors to the veggies if they are not cooked with the meat!
That is a good idea! I’m actually working on another recipe for the corned beef brisket baked with the veggies. Hopefully I will be able to share it soon!
Looking forward to seeing your new ways of preparing veggies. I am going to try your recipe when I get my Social security check. Thank you.
Flavor was great, but seems at 2 hours, most of the juices came out. I made two separate pieces, and both were on the tough side. Had nearly 3 cups of liquid come out of the two pieces.
It was tough because it was under cooked, not over cooked. It has to reach an internal temperature of around 200 f for the connective tissues in the meat to break down.
I bought two 2 1/4 # flats. Did practice one last week as directed, It was ok but did have a bit of a tug. The second one, cooked yesterday but after the first 1 1/2 hours at 350 I dropped oven to 325 for another 1 1/2 hours . Pulled it out, kept it wrapped and rested for 30 minutes, then did the broiler thing. OUTSTANDING!
Wonderful!! I’m so glad you were able to get it just right, the way you wanted 🙂
This was absolutely amazing!
This recipe was fabulous! It was remarkably easy and by far, the best preparation for corned beef I have ever tried. I will be serving corned beef more regularly now. Thank you so much for sharing your creation.
JoAnna
I am baking this currently but wondering how long to cook a 4 pound corn beef for?
Mine is a little over 4 pounds too. How long did you cook yours for? Mine is in the oven now.
1 hour per pound is a rough guide, after 4 hours stick a fork in the center and check for tenderness. Go 30 minutes more if you want it more tender.
Yeah, 30 minutes per pound sounds better advice then a blanket 2 hours. I used a whole bottom round cut into 4 pieces. The pieces are over 4.5 lbs each I checked it at 2 hours, it was cooked but still a lot of connecting tissue. 4 jours was perfect.
I will definitely adjust the times for different cuts and sizer in the recipe. Thank you, Dave!
I’ve updated a times note in the recipe, Mike. I am also starting to work on a separate brisket post so that I can put information with different cuts and times and preparations into it. Thank you for your notes!
How long do I bake 30 pounds of cornbeef.
30# is an awful lot of corned beef…….. that will easily last you through the entire year!
Made this today I ci Dutch oven outside it was great
2 hours is long enough? And it isn’t tough?
This is the best corned beef recipe I’ve ever used. Did not change a thing. It is amazing how much a difference there is baking vs. boiling. DH loved it and hated the boiled dinner. He asked that I make it again and not wait a whole year!
I’m wondering the same thing.
This recipe is great! I loved it so much I’m making another one. This one is a lot bigger at 3.75 lbs and I was wondering how long I should cook it for? And if I would still cook it at 350°?
Hi Joy,
We cooked a 4.5 LB. Brisket with this recipe at 350 for 3 hrs. Before glazing and it turned out great! Beats boiling or slow cooking. Can’t wait to do it again soon.
Hi there! I was just wondering if I use dijon mustard will the beef taste like mustard? I absolutely hate mustard…thanks to a previous pregnancy. Is there an alternative I could use?
Hi Rebecka!
I totally get it, a shop put mustard on my sandwich when I was pregnant and I cried for like an hour.
Regular yellow mustard to me tastes very different that a gourmet or Dijon. I hate yellow mustard but I like Dijon, especially baked on pork and beef. This mustard is also great with brown sugar.
What I would suggest is tasting a little bit of Grey Poupon before you commit and buy some and make this corned beef. So next time you’re eating out, especially getting a sandwich, most cafes and restaurants will have some Grey Poupon so ask for some and give it a taste. If you find it as bad as regular yellow mustard, you’ll know.
As far as alternatives, of course. You can make a completely different topping. You can press a few garlic cloves and rub the corned beef with garlic. I’m not sure about garlic and sugar on the corned beef thought. You can mix garlic and some grated onion too. Maybe add some herbs as well.
I hope it all works out for you!
looks great can’t wait to try it
I hope you will, Betty!
I’m cooking your corn beef briscuit tonight and it smells incredible! Thanks for sharing this recipe, this is my first time ever cooking corned beef tonight. I’m glad to have something different.
You are most welcome, Jenna! I’m so happy you liked it!!
Made this today. Used honey mustard,no brown sugar. Otherwise followed instructions. Omg! Exceptional! So yum!
It looks fabulous! That’s exactly the way I bake my hams, too. This year I’m going to try it with some of my homemade mustard. Your oictures ate gorgeous, as always! Miss you, sweet friend!
Thank you so much, Glenda! I miss you too!
This looks incredible but I do have a concern. With the mustard and brown sugar sitting on top of the fatty layer when it comes to eating I believe most people (at least I do) would cut that fatty layer off leaving you without the extra flavor. Is the the mustard/brown sugar cooking though the fatty layer? Thank you.
The fatter is the brzt part its the flovor
I trim all the fat off before cooking. If you want all that fat to eat, go for it. Otherwise, trim it off, then proceed. It will still be wonderful.
I cut the large chunk of fat off and I save it. There’s only two people in my household so even a small corned beef is more than we can eat at one setting. The left-over corned beef is turned unto corned beef hash. I render the fat out of the saved fat for frying the hash
Hi, Trisha. It did for me. It cooked into the meat so i was able to cut the fat off as i sliced it. I also used the juice in the pan paired with caramelized onions n it was delicious.
You Done it again this corn beef looks amazing, I also discard the season packet that ir comes with I like doing my own glaze first boil and bake great cooks think alike, I will try your glaze, you nailed it.
chef Ernie
Thank you so much, Ernie!
Greetings from Mansfield Oh!! I needed to cook something in a hurry for my 9 person family. We’ve been wanting corned beef for a week or so but i didnt wna go the long cook time so i found ur recipe n tried the it yesterday. Let me tell u….the whole family went crazy…even my 5 year old was wanting thirds! Lol The tenderness was AMAZING. I did substitute the Dijon for Honey Mustard n the taste was still incredible. Who needs a seasoning packet anyway..yuck! 😆 i also love the salt removal method which makes it so much healthier. I will be cooking my corned beef this way 4ever! Thank you for sharing the recipe 😃