The best baked corned beef recipe starts with a story. My grandpa, a true Irishman at heart, used to make corned beef every St. Patrick’s Day. The house would fill with the savory aroma, and I’d eagerly await my plate. Trying to replicate his incredible flavor, I’ve spent years perfecting it. After many attempts and adjustments, I can confidently say this is the best baked corned beef recipe I’ve ever tasted. It’s tender, flavorful, and surprisingly simple to make.
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Why You Will Love This the best baked corned beef recipe Recipe
There’s nothing quite like the comfort of oven baked corned beef. The aroma alone is enough to transport me back to cozy family gatherings. This recipe is not only incredibly flavorful, but it’s also surprisingly easy to make. I’ve streamlined the process to ensure anyone, regardless of their cooking expertise, can create a truly memorable meal.
What makes this homemade corned beef so special? It’s all about the low and slow baking method, which ensures the meat becomes unbelievably tender. The simple spice blend complements the natural flavors of the beef without overpowering it. And, unlike boiled corned beef, baking creates a beautiful crust that adds another layer of texture and flavor. Follow us on Pinterest for more delicious recipes and cooking inspiration!
Ingredients Needed for This the best baked corned beef recipe Recipe
- Corned Beef Brisket: 3 4 pounds, with the fat cap (flat cut or point cut)
- Water: Enough to cover the brisket in the pot for the initial braising
- Spice Packet (Included with Brisket): Use the spices as provided; it often contains peppercorns, mustard seeds, and bay leaf.
- Yellow Onion: 1 large, coarsely chopped
- Garlic: 4 cloves, minced
- Beef Broth: 1 cup
- Brown Sugar: 2 tablespoons, packed
- Apple Cider Vinegar: 2 tablespoons
- Carrots: 3 medium, peeled and chopped
- Potatoes: 2 pounds, peeled and quartered (Yukon Gold or red potatoes recommended)
- Cabbage: 1 medium head, cored and cut into wedges
How to Make This the best baked corned beef recipe Recipe
- 1. Initial Braising: Place the corned beef brisket in a large pot or Dutch oven. Add the spice packet and enough water to cover the meat. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 3 hours, or until the corned beef is starting to become tender. This initial braising helps to tenderize the meat and infuse it with flavor. Discard the braising liquid.
- 2. Prepare the Vegetables: While the corned beef is braising, chop the onion, mince the garlic, peel and chop the carrots, and peel then quarter the potatoes. Core and cut the cabbage into wedges.
- 3. Preheat Oven: Preheat your oven to 325°F (160°C).
- 4. Combine Ingredients: In the same Dutch oven, place the braised corned beef brisket. Scatter the chopped onion, minced garlic, and carrots around the brisket. Pour in the beef broth and apple cider vinegar then sprinkle the brown sugar generously over the top of the meat.
- 5. Bake: Cover the Dutch oven tightly with a lid and bake in the preheated oven for 2 hours.
- 6. Add Potatoes and Cabbage: Carefully remove the Dutch oven from the oven. Add the quartered potatoes and cabbage wedges around the corned beef. These will soak up all of the delicious flavors while they cook, ensure it’s all submerged into the both and juices.
- 7. Continue Baking: Cover the Dutch oven again and return it to the oven. Bake for another 1 hour, or until the corned beef is fork tender and the vegetables are tender and cooked through. For an even better flavor, bake up to an hour longer!
- 8. Rest: Remove the Dutch oven from the oven and let the corned beef rest for at least 15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product. You can find our Best Corned Beef Recipe on our main recipe page! You can also try an alternate variation with our Best Corned Beef Recipe 2 recipe.
How to Serve This the best baked corned beef recipe Recipe
The classic presentation is to serve sliced tender corned beef with the baked carrots, potatoes, and cabbage. Carve the corned beef against the grain for maximum tenderness.
Serve with a dollop of horseradish sauce or a side of Dijon mustard for added zest. A sprinkle of fresh parsley adds a pop of color and freshness.
For a complete meal, consider serving with Irish soda bread for soaking up all the flavorful juices.
How to Store This the best baked corned beef recipe Recipe
Refrigeration: Leftover corned beef and vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing: For longer storage, wrap the corned beef tightly in plastic wrap and then in foil or place it in a freezer safe bag. The vegetables can also be frozen, but their texture may change slightly upon thawing. Frozen corned beef can be stored for up to 2 3 months.
Reheating: Reheat the corned beef and vegetables in the microwave or in a skillet over medium heat until heated through. You can also reheat it in the oven at 300°F (150°C) covered with foil to prevent drying out.
Tips to Make This the best baked corned beef recipe Recipe
- Choose the Right Cut: Both flat cut and point cut corned beef briskets work well in this recipe. The flat cut is leaner and more uniform in shape, while the point cut has more marbling and tends to be more flavorful.
- Don’t Skip the Braising: The initial braising step is crucial for tenderizing the corned beef.
- Low and Slow: Baking the corned beef at a low temperature for a longer period of time ensures it becomes incredibly tender and flavorful.
- Let it Rest: Allowing the corned beef to rest before slicing is essential for retaining its juices and preventing it from drying out.
- Homemade spice rub: For my recipe of the best chocolate chip cookie recipe, I use a homemade spice rub to achieve the perfect flavor.
Helpful Notes for This the best baked corned beef recipe Recipe
- If your corned beef is very salty, you can soak it in cold water for a few hours before cooking to remove some of the excess salt. Change the water every hour.
- Feel free to add other vegetables to the Dutch for additional flavor and nutrition. Parsnips, turnips, or rutabagas would all be great additions.
- If you don’t have beef broth, you can use water with a beef bouillon cube.
Variation of This the best baked corned beef recipe Recipe
- Spicy Baked Corned Beef: Add a pinch of red pepper flakes to the spice blend for a little heat.
- Honey Glazed Corned Beef: Brush the corned beef with a honey glaze during the last 30 minutes of baking for a sweet and savory flavor.
- Beer Braised Corned Beef: Substitute the beef broth with a dark beer for an even richer flavor.
What is the best way to bake corned beef?
Baking corned beef low and slow helps to tenderize the meat and allows the flavors to meld together beautifully. Wrapping the corned beef tightly in foil or using a Dutch oven also helps to retain moisture.
How long should I cook corned beef in the oven?
Plan for about 3-4 hours at 300°F (150°C) for a 3-4 pound corned beef brisket. Use a meat thermometer to ensure the internal temperature reaches 200-205°F (93-96°C) for optimal tenderness.
What temperature is best for baking corned beef?
Baking corned beef at a low temperature, such as 300°F (150°C), is recommended for achieving a fall-apart tender result. This allows the connective tissues to break down slowly, resulting in a more succulent and flavorful dish.
What vegetables go well with baked corned beef?
Traditional vegetables like carrots, potatoes, and cabbage are classic pairings with baked corned beef. Their natural sweetness complements the savory and salty flavors of the meat.
Conclusion
So, are you ready to try the best baked corned beef recipe? I promise, this recipe will bring joy to your table and create unforgettable memories. Experiment with your favorite spice combinations. Please share your creations and questions in the comments below. Happy cooking!
The Best Baked Corned Beef Recipe: Melt-in-Your-Mouth Tender!
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
Description
This tender baked corned beef recipe, complete with carrots, potatoes, and cabbage, is the perfect comfort food and St. Patrick’s Day centerpiece!
Ingredients
- 3–4 pounds Corned Beef Brisket
- Spice Packet (included with brisket)
- 1 large Yellow Onion, coarsely chopped
- 4 cloves Garlic, minced
- 1 cup Beef Broth
- 2 tablespoons Brown Sugar, packed
- 2 tablespoons Apple Cider Vinegar
- 3 medium Carrots, peeled and chopped
- 2 pounds Potatoes, peeled and quartered
- 1 medium head Cabbage, cored and cut into wedges
Instructions
- Place corned beef in a large pot, add spice packet and water to cover. Boil, then simmer for 3 hours. Discard the liquid.
- Preheat oven to 325°F (160°C).
- Place braised corned beef in a Dutch oven. Add onion, garlic, and carrots. Pour in beef broth and apple cider vinegar. Sprinkle brown sugar.
- Cover and bake for 2 hours.
- Add potatoes and cabbage.
- Cover and bake for 1 hour, until tender.
- Rest for 15 minutes before slicing.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Cuisine: Irish-American
Nutrition
- Calories: 450
- Sugar: 10g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg
