Baked Corned Beef Brisket

"OMG, this rocked my world! Baking is the best way to retain all the flavors of a corned beef. I was raised on boiled corned beef. This by far blows that method "out of the water"! I don't think there is any turning back to the old way after this! This is a combination of recipes that I have previously posted. Corned beef needs to be baked long and at a low temperature in order to break down the connective tissue. *Please note: if your corned beef does not come with a flavor packet there are additional seasonings needed, as notes in step #2 below. I thank my good friend BBQGuru for his inspiration and making me see the light. Sorry I got lazy and had to improvise but it was damned good anyway ;^P. Recipe #254973 and Recipe#15843"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by tmb45 photo by tmb45
photo by tmb45 photo by tmb45
photo by tmb45 photo by tmb45
Ready In:
4hrs 20mins




  • Preheat oven to 275°.
  • NOTE: 3/14 This will be salty. If you would like to reduce the saltiness of your corned beef before baking, please follow this recipe recommendations recipe#361142.
  • NOTE: *If your corned beef does not include a flavor packet add 2 T peppercorns and 1/2 T coriander seeds to the dried seasonings listed above.
  • Combine the flavor packet with other dried ingredients. Using a spice grinder or a mortar and pestle, grind to desired texture. I prefer medium or med-fine. Set aside.
  • Rinse corned beef brisket well with cold water. Pat dry.
  • Get out your 9 x 13 baking dish.
  • Tear off a large sheet of HEAVY aluminum foil, enough to wrap, tent and enclose the corned beef.
  • Place the corned beef on the foil, in a baking dish, fat side up.
  • Sprinkle with seasoning mix and pat into the brisket.
  • Bring the foil up & around the corned beef, do not close up the foil.
  • Bake, unwrapped, for 2 hours.
  • After 2 hours, wrap the brisket tightly and tenting the foil but sealing it for the remainder of the time, an additional 2 hours. Feel free to check and make sure there is moisture in the foil, re-wrap and continue baking. Approximate baking time is 1 1/5 hours per pound. It may take longer depending on desired level of tenderness.
  • Bake to an internal temperature of 185°. Check for tenderness. Continue baking until the brisket is fork tender. It may take additional time depending on the thickness of the brisket.
  • Allow the meat to rest before slicing. Cut against the grain.
  • I prefer to use an electric knife to get nice thin slices.
  • Serve with horseradish, a hearty rye bread, Colleen's Colcanon potatoes, and Irish Soda bread (see suggestions in the intro).
  • Enjoy!

Questions & Replies

  1. Do you tightly wrap the brisket with heavy foil AND also tent the baking dish OR JUST wrap the brisket by tenting it? I’m confused ?????
  2. Do you tightly wrap the brisket with heavy foil AND tent the baking dish OR wrap the brisket but tent it? I’m confused ?????
  3. Do you put the seasoning on the fat side since we are cooking it fat side up?
  5. I saw the same question twice, but neither had an answer - or one that made sense. Instructions say to wrap the brisket "tightly", and "tenting the foil". If the foil is tented, then the meat cannot be tightly wrapped. So this really needs some clarification - please!


  1. I just tried this tonight and thought it turned out great. I remembered working in a deli as a teenager and we oven roasted the corned beef that was then used for sandwiches. I did make a couple of variations. I removed the fat, added some water to the bottom of the pan and put the corned beef on a rack and then wrapped it up for the whole time. It came out moist, tender and very flavorful. I will do this again, but I would probably soak the brisket in plain water a few hours ahead to remove some of the brining solution before cooking. Thank for the recipe!
  2. Wow! All I can say is WOW!!! I was looking for a corned beef recipe (without having to boil it) and I ran across this one. I can't believe how easy this was! I followed the recipe with a few minor adjustments such as I used 1 Star Anise, a bottle of Anchor SteamBeer, the juices from the Corned Beef bag, 3/4 of 1 white onion sliced thin and 7 cloves of chopped garlic. To cook my corned beef I used a roaster pan with a rack. I used a mortar to finely crush the thyme, the star anise and the flavor packet. I didn't use onion powder, due to the sliced onions, nor did I use the garlic powder, due to the crushed garlic cloves and yes, I did use the paprika! I sprinkled the chopped garlic on the corned beef first, then the sliced onions and the rest of the seasonings by firmly pressing them into the meat. I used a roaster pan with a rack and made sure I used the aluminum foil to hold the corned beef. I poured the beer, the juices and the water around the corned beef. I made sure my oven was on 275 and I slightly folded the sides of the aluminum over (not to cover) but to help "vent" a little and I let the corned beef cook! Now I am a firm believer of using a baster and I "basted" every half hour. For the final two hours, I closed the foil over the corned beef and continued to baste periodically. I couldn't get over the smell (it was making me hungry)! When the four hours were up, I checked the temperature of the meat and it was at 185! I allowed the meat to "rest" and began slicing and the juices, the tenderness that flowed from the corned beef, made me proud! I prayed, please, please, please taste great....and it WAS!!!!! I have never had corned beef that was so tender, moist and full of flavor that just melted in my mouth! From now on, I will ALWAYS cook eh, I mean BAKE my corned beef this way! This is a true winner and I am well pleased with the out come! Despite the fact that I had a small corned beef that was only 3 pounds, the flavor, the cook time was spot on. Now when I get a larger corned beef, I will adjust the cook time and just be patient and let the miracle begin! Now I made this last night! Everybody ate stupid and was raving about the flavor! YES!!! Now I used my meat slicer and sliced the remaining corned beef very thin and tonight will be a fresh fruit and vegetable salad with Ruebun sandwiches! I loved this recipe! Thank you, thank you, thank you for sharing!!!!!
  3. I've shared this recipe with a few people as I have enjoyed it so much. It is the perfect alternative to the traditional boiled dinner. I buy a few extra corned beef in March and during the year when we are craving it, take it out of the freezer and pop it into the oven. Yum. Makes even better sandwiches than the boiled meat...better flavor. Thanks so much for sharing!
  4. This is a great recipe. I used Rosemary instead of thyme. And I did not rinse the corned beef prior to baking. I like it on the salty side. I seared the outside of the brisket before baking. I used the reserve liquid from the Corned Beef bag to make gravy; I added the juice from the baked Corned beef, water, and Chardonnay then cooked it in my searing pan with cornstarch and water; I added milk to reduce the saltiness and seasoned with pepper. I baked cabbage, potatoes, carrots, and onions in a separate dish alongside the brisket. The gravy was excellent on the potatoes. What a delicious meal.
  5. I have four, 4 pound corned beef brisket. I am putting 2 in each baking pan. At what temperature and how long should they bake?


  1. I don't understand part of the directions; it directs us: "After 2 hours, wrap the brisket tightly and tenting the foil but sealing it for the remainder of the time..." How do you tent the foil (which leaves openings on both ends) while you wrap it tightly sealing it for the remainder of the time? It's like saying "leave the door ajar, but lock it securely." Thanks for the recipe, Baljit K
  2. I added about 1/2 cup regular lite beer to the foil before I sealed after hour 2. There wasn't alot of juice. I will do same next time too.
  3. My Tweak is simple: add onion on top of the Corned Beef and a little vegetable stock so that way it can hold in the most moisture, at least that is my TWEAK, and I cook great.
  4. This is amazing!!! We cooked 37 pounds, (fundraiser dinner) cut into 4-5 lb chunks and it cooked in less than the 7.5 hrs that I was expecting. I think it was because of convection oven, that I didn't know we were using. Did not soak it first, but will do so next time, as it is very salty. Even salty it is SO good! We are adding Irish Soda bread, and oven roasting cabbage, potatoes, and carrots with same seasonings as the meat and olive oil. I will never boil corned beef again!
  5. Grind 1 Tbsp spoon of MCCormick pickling spice with the other herbs and spices for a fuller flavor.


Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.
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