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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
Steps
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Preheat Oven to 350˚ F (177˚ C)
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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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Place the corned beef, fat side up, on a large piece of heavy-duty aluminum foil.
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Trim excess fat from the brisket using a sharp knife (if necessary).
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Poke 10 to 15 small holes in the top (fattier side). This process, known as jaccarding, tenderizes the meat by cutting the connective tissue. -
Insert cloves into the top of the corned beef, evenly spaced.
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Spread sweet hot honey mustard over the top of the corned beef brisket.
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Sprinkle brown sugar over the honey mustard.
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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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Place the foil-wrapped corned beef on a shallow roasting pan.
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Set a roasting pan on the middle rack of the oven.
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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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Remove roasting pan from oven.
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Open the aluminum foil cover carefully.
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Spread additional sweet hot honey mustard over top of brisket.
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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.
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Remove the corned beef from oven and place on cutting board.
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Allow corned beef to rest, undisturbed, for 5-10 minutes.
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Slice the corned beef at a diagonal, across the grain of the meat, into 1 ⁄ 2 inch (1.3 cm) thick slices.
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Serve immediately with your choice of delicious side dishes.
Community Q&A
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QuestionHow long do I bake 12 pounds of corned beef in the oven?Lauren222Community AnswerThere 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.
Tips
- Corned beef can be quite salty, particularly when baked. To help reduce the amount of salt before baking, you can cover the corned beef with water in a pot, bring to a boil, then discard the water and proceed as outlined above. This can be done a second time before baking to remove even more of the salt if desired.Thanks
- While time-consuming, curing your own corned beef is an excellent way to control the flavor and salt level of your meal.Thanks
- Corned beef is often served with boiled cabbage, but to add a fresh twist you can sauté the cabbage in a pan with onions, garlic, salt, and olive oil.Thanks
Warnings
- Open the aluminum foil wrapping from cooked corned beef carefully to avoid steam burns.Thanks
- Use caution when placing and removing items from a hot oven to avoid burns.Thanks
About This Article
To cook corned beef in the oven, first preheat your oven to 350° F (177 °C). Place about 3 lbs. (1.36 kg) of corned beef brisket, fat-side up, on a large sheet of heavy-duty aluminum foil. Use a sharp knife to trim off any excess fat, then poke 10-15 small holes in the top of the brisket with the point of the knife. Insert 10 whole cloves into the holes, making sure they are spread out evenly over the top of the brisket. Brush a layer of hot sweet honey mustard over the corned beef, then sprinkle it with about 2 tablespoons (25 g) of brown sugar. Wrap the corned beef in a layer of heavy-duty aluminum foil and place it in a shallow roasting pan. Put the pan on the middle rack of the oven and cook it for about 2 hours. Check the brisket every 30 minutes or so to make sure it doesn’t overcook. It’s ready when you can easily pull the meat apart with a fork. Once the corned beef is done, take it out of the oven and brush on another layer of honey mustard, then put it back in, uncovered, for another 2-3 minutes. Let the meat rest on a cutting board for 5-10 minutes, then cut it into diagonal slices across the grain of the meat. Serve your corned beef with your favorite sides. To learn how to serve your corned beef, keep reading!
Reader Success Stories
- "We ruined a small corned beef - didn't know about the holes, boiling it, and time cooking!"
