Corned beef is far easier and tastier to cook in the oven than boil. All available recipes for oven-roasted corned beef tend to produce a delicate and flavorful dish worthy of serving at family gatherings. Make it, and you’ll see why some people consider it to be the most excellent corned beef they’ve ever had.
When you decide to try out an oven-baked corned beef recipe, please pay attention to the guidelines we have outlined for you in this article. This will ensure that you obtain the best results, and we guarantee that you’ll love the outcome.
Corned Beef Nutrition Facts
Tips for Cooking Corned Beef in the Oven
These recommendations and suggestions might mean the difference between just good and great baked corned beef recipes, so we advise that you pay a lot of attention to them:
The proper corned beef to buy – Flat-cut corned beef is what you’re looking for. Ask your butcher to send you in the appropriate direction if the packaging isn’t apparent. While it may be tempting, do not cut the fat from the corned beef before beginning the dish; this will be done after being cooked.
Also, as the corned beef boils, it loses nearly half of its weight, so you may want to keep this in mind when deciding on the quantity to cook.
Cook it low and slow – Because you want the brisket to break down and become soft, you’ll need to use the low and slow method to achieve it. The meat will be “done” but not juicy and tender if cooked at a higher temperature for a shorter period. It may, however, take less time if you use a smaller piece.
For an extra zing – If you can manage this, don’t skip the stage that involves coating the corned beef with mustard or sugar and then broiling it. This step is optional but provides an excellent zing to the dish if you choose to do it.
Cooking Corned Beef in the Oven
At its most basic, Corned beef is a brisket of beef that has been cured in rock (“corn”) salt and generally excellent nitrates and nitrites. Baking corned beef in the oven usually makes a delicious meal worth the time it took to cook it.
Below, we have outlined the ideal procedure for baking corned beef in the oven for the best, tastiest results:
- Clean the corned beef by rinsing it with water and patting it dry.
- Use your favorite mustard to coat the corned meat (dijon is a standard favorite)
- Season the top with whatever seasoning ingredient was included in the corned beef package (ensure that the fatty side of the corned beef is facing up)
- Wrap securely in foil and place on an ovenproof pan with high sides to prevent overflowing of the fluids emitted during cooking.
- Bake the corned beef after that.
Remember that once the corned beef is removed from the oven, it must be allowed to rest before being sliced. Else, it would get dry.
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Recommended Cooking Time for Corned Beef in the Oven
It’s easy to remember how long to bake corned beef in the oven until it’s soft, juicy, and yet sliceable! Bake for one hour per pound of corned meat, and round up to the quarter pound for hours if your corned beef isn’t a “perfect,” even weight. A 2.65 pound corned beef, for example, should take the same amount of time to cook as a 2.75-pound corned beef: 2 hours and 45 minutes.
This is a breakdown of recommended durations for baking corned beef in the oven, depending on the size:
- For 1 lb of corned beef, bake in the oven for 1 hour
- For 2 lbs of corned beef, bake for 2 hours
- For 2.25 lbs of corned beef, bake for 2 hours and 15 minutes
- For 2.5 lbs of corned beef, bake for 2 hours and 30 minutes
- For 2.75 lbs of corned beef, bake for 2 hours and 45 minutes
- For 3 lbs of corned beef, bake for 3 hours
- For 3.5 lbs of corned beef, bake for 3 hours and 30 minutes
- Preheat the oven to 350 degrees F and line an oven-safe dish with high sides, such as a Pyrex dish, with a large piece of aluminum foil.
- Take the corned beef out of the package and set it aside. Set aside the spice packet. Any other packing should be discarded. Set the corned beef on the foil in the dish, fatty side up, after rinsing it with cold water and patting it dry.
- Rub ¼ cup of mustard all over the top, sides, and bottom of the corned beef
- Open the spice packet and sprinkle the seasoning on top of the corned beef that has been coated with mustard. The seasoning should only be applied to the top of the meat, not the entire surface.
- Wrap the foil around the corned beef tightly. Place the foil-wrapped corned beef in the preheated oven and for every pound of corned meat, bake for 1 hour.
- Remove the steak from the oven and open the foil once it has finished cooking.
- You can broil the corned beef for five minutes or until the top of the corned beef begins to crisp. This is, however, an optional step.
- Allow the corned beef to rest for 10 minutes after all cooking (broiling or not) is completed before transferring it to a cutting board. Serve the beef sliced against the grain with any accompaniment of your choice, for example, with sautéed cabbage.
This oven-baked corned beef recipe is mouth-watering with incredibly amazing taste profiles. The entire cooking time for this recipe is 2 hours and 30 minutes. For more ideas on baking corned beef in the oven, check out this video recipe.