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! :)
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.
Simmering corned beef on the stovetop is a tried-and-true method that results in very tender beef. One of the keys to simmering corned beef correctly is the amount of water in the pot. When there's not ample liquid to cover the meat, your dreams of tender corned beef may be replaced by a tough, chewy result.
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.
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.
Reduce the heat to a simmer, and cover the pot. A 3-pound corned beef could take three hours or more to become perfectly tender. Check the meat occasionally, adding more water if necessary. The beef is ready when it pulls apart easily.
Do this instead: Whether you bought a ready-to-cook corned beef or you cured your own, rinse the meat several times under cool water to remove any excess salt. But don't think this means you're rinsing away all the flavor; by this point, the meat is fully infused with it.
The most common method for cooking corned beef and cabbage is boiling. Put the meat in a large pot, cover it with water or beef broth, add a seasoning packet and boil before lowering the heat to a simmer. Cook for 2 to 3 hours or until the meat is tender and cooked to your liking.
Corned beef is typically made from beef brisket – a relatively inexpensive cut of beef – cured in salt brine, with some pickling spices: bay leaf, peppercorns, mustard seed, juniper berries, coriander seeds, and whole cloves. Corned beef gets its characteristic sweet and tart taste from the brine.
Slow cooking at a low temperature gives the collagen in the meat time to become soft and gelatinous, which makes your meat tender. If your meat is dry or chewy, it's likely because it was cooked too hot and too fast.
To make the corned beef, open the sealed package right over the slow cooker, because you want to include the brine in the cooking liquid. Don't discard the brine.
While boiled dinner is all well and good, I much prefer baked corned beef for its more succulent flavor and texture and its hands-off vibe. This recipe: Takes five minutes of hands-on time. Produces excellent, consistent results.
Preheat oven to 275F. Take the corned beef out of its package and sprinkle the top (fat cap side up) with the spice pack it came with. Loosely but completely wrap it in tin foil. Make sure the fatty side is up.
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! The flavor is infused deep into the beef during the curing process.
After the soak Remove the Corned Beef Brisket from the bag and discard the water. Preheat the smoker to 225°F. Place the Corned Beef Brisket fat side up in the smoker. Smoke the Corned Beef Brisket until it reaches an internal temperature of 160°F.
Oven: Preheat oven to 350° F and transfer contents into an oven-safe container. Place in the oven 12-15 minutes or until items reach an internal temperature of 165° F (cooking times may vary by oven).
Add one bottle of beer (optional) over corned beef and enough water to cover completely. Bring to a boil, reduce heat and cover. Simmer 45-50 minutes per pound (until meat is fork tender). Approximately 2 ½ -3 ½ hours.
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