It’s 5 PM. You’re staring into the fridge. The “what’s for dinner” panic is real.
You want something hearty, something that feels like a hug on a plate, like our Ultimate Ground Beef & Potato Casserole. But you don’t have hours to babysit a pot. I hear you. That’s why we’re skipping the boil and going straight to the oven.
This Baked Corned Beef Brisket is your weeknight superhero. It’s hands-off, packed with flavor, and makes you look like a kitchen genius with almost zero effort. Let’s get that yummy dinner on the table.
Recipe Overview
- Cuisine: Irish-American
- Category: Main Dish
- Prep Time: 10 minutes
- Cook Time: About 3 hours
- Total Time: 3 hours 10 minutes
- Servings: 6-8
Ultimate Guide to Baked Corned Beef Brisket
Forget everything you thought you knew about cooking corned beef. Boiling is fine, but baking? It’s a game-changer.
Baking concentrates the flavors. It gives you a gorgeous, slightly caramelized crust on the outside. The inside stays incredibly tender and juicy.
This method is my absolute favorite. It’s the easiest path from package to plate. You get maximum reward for minimal kitchen time. That’s a win in my book.
The Simple Ingredients
Here’s the best part. Your shopping list is tiny. The flavor magic is already in the package!
- 1 (3 to 4 pound) pre-brined corned beef brisket, with spice packet
- 1 tablespoon whole grain or Dijon mustard
- 2 tablespoons brown sugar
- 1 pound baby potatoes (Yukon Gold or red)
- 3 large carrots, cut into 2-inch chunks
- 1 large onion, cut into wedges
Let’s Get Cooking! (The Step-by-Step)
Ready? This is so simple. Preheat your oven and let’s power up a fantastic meal.
- Preheat your oven to 325°F (165°C). This low and slow heat is key for tender meat.
- Rinse the brisket under cold water. Pat it very dry with paper towels. This helps the crust form.
- Place the brisket, fat side up, in a large Dutch oven or deep roasting pan. Scatter the onion wedges around it.
- Sprinkle the entire spice packet from the brisket over the meat and onions.
- Add enough water to the pot so it comes about halfway up the side of the brisket. Cover the pot tightly with a lid or heavy-duty foil.
- Bake for 2 hours. Your house will start to smell amazing.
- Carefully remove the pot from the oven. Arrange the potatoes and carrots around the brisket in the liquid.
- Cover the pot again and bake for another 45 minutes to 1 hour. The meat and veggies should be fork-tender.
- Turn your oven to broil. Mix the mustard and brown sugar in a small bowl.
- Remove the brisket to a cutting board. Brush the mustard glaze all over the top. Broil for 3-5 minutes until bubbly and glossy. Let it rest for 10 minutes before slicing.
What to Serve With This Dish
You’ve already got potatoes and carrots in the pot! That’s a huge head start. For a full, fast meal, add one more quick side.
Baked Corned Beef Brisket Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Baked Corned Beef Brisket Recipe!
Nutrition Information
Steamed cabbage is the classic partner. Just slice a cabbage into wedges and steam it while the meat rests. If you’re looking for another creamy, comforting pasta dish for another night, try our Creamy Beef and Shells.
Need something even faster? Grab a bag of pre-made Irish soda bread from the bakery. Or, butter some rye bread for quick and easy sandwiches the next day.
Make This Recipe Your Own (Quick Swaps)
Don’t have an ingredient? No stress. Try one of these easy switches.
Swap the mustard glaze for a mix of 2 tablespoons of apricot jam and 1 tablespoon of soy sauce. It’s a sweet and salty dream.
Out of brown sugar? Use maple syrup or honey in the glaze. The flavor will be a little different, but just as yummy.
Add a bottle of dark beer or stout to the pot instead of some of the water. It adds a rich, deep flavor that’s absolutely incredible.
How to Store Leftovers (If You Have Any!)
Leftovers are the best part! Store sliced meat and veggies in an airtight container in the fridge for up to 4 days.
Reheat slices in a covered dish with a splash of water in the microwave or oven. This keeps them moist.
You can also freeze the sliced corned beef for up to 3 months. Thaw in the fridge overnight before using.
NUTRITION INFORMATION
- Calories: ~380 kcal
- Carbohydrates: 18g
- Protein: 24g
- Fat: 23g
- Saturated Fat: 7g
- Cholesterol: 81mg
- Sodium: 1200mg
- Fiber: 2g
- Sugar: 8g
*Nutrition is an estimate per serving. Sodium will vary by brand of corned beef.
FREQUENTLY ASKED QUESTIONS
Do I have to rinse the corned beef?
Yes, I recommend it. It washes off some of the excess surface salt from the brine. This gives you more control over the final flavor of your dish.
Can I cook this faster at a higher temperature?
I don’t suggest it. Low and slow baking makes the connective tissue break down properly. This gives you that fall-apart tender texture we all love. High heat can make it tough.
What if I don’t have a Dutch oven?
No problem! Use any deep, oven-safe roasting pan. Just make sure you cover it very tightly with a double layer of heavy-duty aluminum foil to trap the steam.
See? A stunning, flavorful main dish doesn’t have to be a project. This baked method is your secret weapon for an easy fast dinner that impresses everyone.
It’s perfect for St. Patrick’s Day, but honestly, it’s a hero recipe for any busy night of the year. You get tender meat, cooked veggies, and one pan to wash. That’s my kind of cooking. For a delicious make-ahead breakfast to pair with your easy dinners, you have to try this Blueberry Baked Oatmeal.
Go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!