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.

The Best Baked Corned Beef Recipe: 7 Proven Secrets

Name: The Best Baked Corned Beef Recipe: Juicy & Tender Every Time!
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Cuisine: Irish American
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

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

Scale

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

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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