How to Cook Corned Beef in the Oven

This is how to cook corned beef in the oven perfectly! Add potatoes with our popular mustard sauce for the most fork tender brisket ever. Baked, this has never been easier to make, you’re going to love it year round.

Corned Beef in Oven

So I had shared almost all the ways to cook this packaged beef, except in the oven. I guess I am just a small countertop appliance girl that those were my go tos. Yes you can make it a lot quicker and just as tender if you follow our Ninja Foodi corned beef and cabbage recipe. You may not have that though.

Everyone has an oven so it was time to cover all my basis and add it to our cooking corned beef and cabbage roundup with them all. Then year to year you can decide which way to go, or what is your favorite amongst them all. Basically the same ingredients are needed for all of them.

Baked Corned Beef

So let’s talk about the two choices you will encounter at the store. You’ll find point and flat cut, the latter is WAY better. It is just a bit more expensive but tenderer with a bit more fat so it stays moist. Trust me, just start with the best of the best with this. You do not need to add anything else but I would suggest either potatoes or an onion.

You may not have room for both on the side unless you use a much larger pan than mine. You don’t want to cover or set them on the top or the protein won’t cook thru properly in this timing. I like to make cabbage separately and I will go over those choices later.

• 2.5-3 lb brisket is a good size, ours was 2.66 lbs
• Beer broth or water
• 2 potatoes quartered, optional
• Corned beef Mustard Sauce
  • Brown sugar
  • Yellow mustard
  • Dijon mustard
  • Honey

Of course mustard on top is optional but let me tell you that it is SO popular with everyone. Poured over the top in the last 15 minutes allows it to brown just a bit on top and kinda’ bake on. TONS of flavor this adds, a bit sweet and savory at the same time. Y’all, don’t skip it I’m telling you.

Corned Beef Brisket in Oven

I used this 9×13 dish and everything fit nicely. You do need something with high sides so the liquid stays contained. You need enough beer or broth so that your meat is at least half way submerged. A roasting pan with water or beer would work well too.

• Preheat oven to 350 degrees F. Lay brisket with the fat pad on the top in the dish.
• Wash potatoes and quarter them on a cutting board, place around meat with skins facing up.
• Sprinkle spice packet over top of meat.
• Pour cup of beer or liquid over the top of everything. Cover your pan with foil tightly.
• Bake meat and vegetables for 3 hours for a 2.5-3 lbs size or about 1 hour per pound + about 10 min.
• Then remove aluminum foil, whisk up mustard sauce in a small bowl and pour over the top of the meat.
  • make sure is covers the whole top and is dripping on to the sides.
• Put back into oven uncovered for 15 minutes.
• Remove, put foil on top to keep warm and allow to rest for 10 minutes before slicing.
• Serve with tender potatoes seasoned with salt and pepper and enjoy.

Now mine didn’t actually come with a seasoning packet rather it just had a dollop on one side. I just scooped it up and smeared it on top of the fat since that was facing up.

What Temperature to Cook Corned Beef in Oven

350 Fahrenheit is ideal. Low and slow is the best. The only exception to this rule is if you were to cook corned beef in pressure cooker.

That of course is much higher in temp and pressure, quicker, but turns out just as good. You can’t bake the sauce on to the top in that machine though.

To rinse or not to rinse – DON’T DO IT y’all. You love this hunk of meat because of the brine it has been soaked in. That great salty flavor is because of that.

• There is still some remaining on the outside when you take it out of that package. It will have a stronger (what you normally would expect at a restaurant) flavor if you don’t rinse it first.

You just throw the beef and vegetables right in there with liquid so it steams to tender under that foil and that is it really. If you wanted to use a larger pan you could add large chunks of peeled carrots in there as well.

Corned Beef in the Oven Low and Slow

Now let’s talk about a variety of cabbage recipes you could make and serve with it. Now you could put a few leaves of it under your foil in the last 20 minutes or so to wilt, sure. We really found that we liked it better when cooked separate and then served up together when done like;

• Our Southern fried cabbage made in a Dutch Oven on the stovetop turns out amazing.
• I you want to use the oven for both I would suggest baked cabbage steaks, so buttery and delish.
• For another low and slow, make our Dutch Oven corned beef in the oven with slow cooker cabbage on the countertop.

And then let’s talk leftovers. You should use one of many leftover corned beef recipes on my site because I just hate wasting food.