The best baked corned beef recipe is something everyone needs in their repertoire, especially around St. Patrick’s Day! But honestly, it’s delicious any time of the year. I remember my grandma making this every year, and the aroma filled the whole house with such a welcoming, comforting scent. Finding the perfect balance of tender meat and flavorful spices has always been my goal, and I think I’ve finally cracked the code with the best baked corned beef recipe ever!
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This isn’t just about cooking; it’s about creating memories. Get ready to enjoy a truly special meal!
Why You Will Love This the best baked corned beef recipe Recipe
This the best baked corned beef recipe is a winner for so many reasons. Besides the incredible flavor, I love how easy it is to prepare. Unlike boiling, baking ensures the corned beef stays incredibly moist and tender corned beef. Plus, the aroma that fills your kitchen while it’s cooking is simply divine!
Baking corned beef is also a less hands on method than boiling. Put it in the oven and relax! While it bakes, you can get the rest of the meal ready.
For me, this recipe evokes memories of family gatherings and cozy evenings. The tender, flavorful meat paired with roasted vegetables makes for a perfect comfort meal. And, that’s what I really strive for in my recipes: a little bit of comfort, a whole lot of flavor.
Ingredients Needed for This the best baked corned beef recipe Recipe
Here’s what you’ll need to create the best baked corned beef recipe:
- Corned Beef:
* 1 (3-4 pound) corned beef brisket, with spice packet
- Aromatics:
* 1 large onion, quartered
* 4 carrots, peeled and cut into 2 inch pieces
* 4 celery stalks, cut into 2 inch pieces
* 4 cloves garlic, minced
- Liquid:
* 4 cups beef broth
* 1 cup dark beer (such as Guinness or stout)
- Spices:
* 1 tablespoon Dijon mustard
* 1 tablespoon brown sugar
* 1 teaspoon black peppercorns (if not included in the spice packet)
* 1 bay leaf
How to Make This the best baked corned beef recipe Recipe
- 1. Preheat your oven to 325°F (160°C). This lower temperature ensures the oven baked corned beef stays tender and juicy.
- 2. Rinse the corned beef brisket. Remove it from its packaging and rinse it under cold water. Pat it dry with paper towels. This helps remove excess salt.
- 3. Prepare the vegetables. In a large Dutch oven or oven safe pot, place the quartered onion, carrots, celery, and minced garlic. These veggies will create a flavorful base for the tender corned beef.
- 4. Place the corned beef on top of the vegetables. Fat side up! This allows the fat to render down, basting the meat throughout the cooking process.
- 5. Combine the liquids: In a separate bowl, whisk together the beef broth, dark beer, Dijon mustard, and brown sugar. Pour this mixture over the corned beef. Make sure the liquid comes about halfway up the sides of the meat.
- 6. Add spices. Sprinkle the black peppercorns (if needed) and add the bay leaf. If your corned beef came with a spice packet, add those spices now.
- 7. Cover and bake. Cover the Dutch oven or pot tightly with a lid and bake in the preheated oven for 3 to 3.5 hours, or until the corned beef is fork tender. The cooking time depends on the size and thickness of the brisket. The result will be perfect oven baked corned beef.
- 8. Let it rest. Once the corned beef is cooked through, remove it from the oven and let it rest in the pot for at least 15 to 20 minutes before slicing. This allows the juices to redistribute, resulting in even more tender corned beef.
- 9. Slice and serve. Slice the corned beef against the grain. Serve immediately.
How to Serve This the best baked corned beef recipe Recipe
This the best baked corned beef recipe pairs wonderfully with so many sides!
- Classic pairings: Steamed or boiled cabbage, boiled potatoes, and roasted root vegetables are traditional favorites.
- Other sides: Mashed potatoes, creamy horseradish sauce, or even a simple green salad can complement the richness of the corned beef.
- Plating: Arrange the sliced corned beef on a platter with the cooked vegetables. Garnish with fresh parsley for a pop of color.
How to Store This the best baked corned beef recipe Recipe
- Refrigeration: Store leftover corned beef in an airtight container in the refrigerator for up to 3 to 4 days.
- Freezing: For longer storage, freeze the corned beef in an airtight container or freezer bag for up to 2 to 3 months.
- Reheating: Reheat the corned beef in a skillet over medium heat with a little bit of broth to keep it moist. You can also reheat it in the oven at 325°F (160°C) until warmed through. You can also reheat slices of the tender corned beef in the microwave, but be careful not to overcook it. It’s always best to add a little broth or water during reheating.
Tips to Make This the best baked corned beef recipe Recipe
- Ingredient swaps: If you don’t have dark beer, you can substitute it with beef broth or even apple cider.
- Success tips: Don’t skip the resting period! It’s crucial for tender corned beef. To ensure a flavorful and juicy result, sear the corned beef before baking
- Common mistakes to avoid: Overcooking the corned beef can make it tough and dry. Use a meat thermometer to ensure it reaches the perfect internal temperature.
- Pro tips for best results: For an extra layer of flavor, brush the corned beef with a glaze of Dijon mustard and brown sugar during the last 30 minutes of baking. This adds a touch of sweetness and a beautiful caramelized crust.
Helpful Notes for This the best baked corned beef recipe Recipe
- Corned beef is typically made from brisket, a tough cut of beef that becomes incredibly tender when cooked low and slow.
- The spice packet that comes with the corned beef usually contains a blend of peppercorns, mustard seeds, coriander seeds, and bay leaves.
- A Dutch oven is ideal for this recipe, but any oven safe pot with a tight fitting lid will work.
Variation of This the best baked corned beef recipe Recipe
- Seasonal twists: For a fall inspired version, add some apples and butternut squash to the pot during baking.
- Optional versions: Some people like to add a can of sauerkraut to the pot for a tangy flavor. This is another delicious way to modify this the best baked corned beef recipe.
- Creative modifications: Try using different types of beer, such as a pale ale or IPA, for a unique flavor profile.
What is the best cut of corned beef for baking?
The brisket cut, specifically the flat cut, is generally considered the best for baking. It cooks evenly and slices well after baking, providing a tender and delicious result.
How long does it take to bake corned beef?
Baking time depends on the size of your corned beef, but a general rule is to bake it for about 3-4 hours at 300°F (150°C), until it reaches an internal temperature of around 200°F (93°C). This ensures that the meat is tender and easily pulls apart.
What’s the best way to keep corned beef moist while baking?
The best way to keep corned beef moist is to bake it in a Dutch oven or covered roasting pan with some liquid, like beef broth or water. This helps to trap the moisture and prevent the meat from drying out during the long baking process.
Can I use beer instead of water when baking corned beef?
Yes, using beer instead of water or broth can add a rich and flavorful dimension to your baked corned beef. Dark beers like stouts or porters are particularly well-suited for this purpose, complementing the savory flavor of the meat.
Conclusion
I truly believe this is the best baked corned beef recipe you’ll ever try. The combination of tender meat, flavorful spices, and easy preparation makes it a winner every time. Give it a try and taste the difference! Leave a comment below if you have any questions or want to share your experience with this the best baked corned beef recipe. Happy cooking!
The Best Baked Corned Beef Recipe: Juicy & Tender Every Time!
- Total Time: 3 hours 45 minutes
- Yield: 6 servings 1x
Description
Tender, juicy, and flavorful baked corned beef brisket, seasoned with aromatic spices and slow cooked to perfection. The best baked corned beef recipe for St. Patrick’s Day or any special occasion.
Ingredients
- 1 (3-4 pound) corned beef brisket, with spice packet
- 1 large onion, quartered
- 4 carrots, peeled and cut into 2 inch pieces
- 4 celery stalks, cut into 2 inch pieces
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup dark beer (such as Guinness or stout)
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 1 teaspoon black peppercorns (if not included in the spice packet)
- 1 bay leaf
Instructions
- Preheat oven to 325°F (160°C).
- Rinse the corned beef brisket. Pat it dry.
- In a large Dutch oven, place onion, carrots, celery, and garlic.
- Place the corned beef on top of the vegetables, fat side up.
- Whisk together beef broth, beer, mustard, and brown sugar. Pour over the corned beef.
- Add spices from packet, peppercorns and bay leaf.
- Cover and bake for 3 to 3.5 hours, or until fork tender.
- Let it rest in covered pot for 15 to 20 minutes before slicing.
- Slice the corned beef against the grain and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Cuisine: Irish American
Nutrition
- Calories: 450
- Sugar: 8g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
