How to Cook Corned Beef in the Oven

Corned Beef is a salt-cured cut of beef, typically the brisket, that is particularly popular for a traditional Irish dinner on St. Patrick’s Day, but is also prepared in other cuisines around the world throughout the year. “Corned” is a term used to describe food that has been preserved with grains or “corns” of salt. While corned beef is often boiled, cooking the beef in the oven offers a delicious alternative that helps retain the meat’s deep red color and rich flavor.

Ingredients

3 lb. (1.36 kg) corned beef. Serves roughly 1/2 lb. (.23 kg) per person.
10 whole cloves
1/4 cup (60 mL) sweet hot honey mustard
2 tbs. (30 mL) brown sugar

Part 1

Part 1 of 3:
Preparing the Corned Beef for the Oven^{[1]
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1
Preheat Oven to 350˚ F (177˚ C)
2
Drain the corned beef brisket. Store-bought corned beef usually comes wrapped in plastic to keep the beef moist in brine, a solution of salt in water.
- Cut the package open and allow the liquid to completely drain.
- Discard or save seasoning packet (used for boiling method).
- If corned beef is homemade, drain brining liquid.
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3
Place the corned beef, fat side up, on a large piece of heavy-duty aluminum foil.
4
Trim excess fat from the brisket using a sharp knife (if necessary).
5
Poke 10 to 15 small holes in the top (fattier side). This process, known as jaccarding, tenderizes the meat by cutting the connective tissue.
6
Insert cloves into the top of the corned beef, evenly spaced.
7
Spread sweet hot honey mustard over the top of the corned beef brisket.
8
Sprinkle brown sugar over the honey mustard.
9
Cover the corned beef brisket with a large sheet of heavy-duty aluminum foil.
- Arrange the foil to allow for a small amount of space between the top of the brisket and foil.
- Secure the bottom piece of foil to top piece to keep juices that are released during cooking to remain within foil wrapping.
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Part 2

Part 2 of 3:
Baking the Corned Beef in the Oven

1
Place the foil-wrapped corned beef on a shallow roasting pan.
2
Set a roasting pan on the middle rack of the oven.
3
Bake for approximately two hours. Check the corned beef every thirty minutes to ensure brisket doesn’t become too dry. The meat should be flaking apart by the end of the cooking period.

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Part 3

Part 3 of 3:
Finishing the Corned Beef

1
Remove roasting pan from oven.
2
Open the aluminum foil cover carefully.
3
Spread additional sweet hot honey mustard over top of brisket.
4
Place the roasting pan back in the oven with corned beef uncovered and roast for 2-3 minutes. Allow the top of the brisket to become bubbly and golden brown.
5
Remove the corned beef from oven and place on cutting board.
6
Allow corned beef to rest, undisturbed, for 5-10 minutes.
7
Slice the corned beef at a diagonal, across the grain of the meat, into ¹⁄₂ inch (1.3 cm) thick slices.
8
Serve immediately with your choice of delicious side dishes.

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Community Q&A

Question

How long do I bake 12 pounds of corned beef in the oven?

Lauren222

Community Answer

There are several options for how to do this. Most say to boil first, otherwise it's too salty, or you can put it in a covered enamel pot, and keep adding water, as it will disappear into the meat and out of the lid. You basically cook until tender. I've seen up to 50 minutes per pound, but that would have to be at a really low oven heat. Others say no way. Try 3 hours. Just keep adding 2 inches of boiling water about every 45 minutes when cooking at 350.

Warnings

Open the aluminum foil wrapping from cooked corned beef carefully to avoid steam burns.

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Use caution when placing and removing items from a hot oven to avoid burns.

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