Are you craving a hearty beef brisket? You have come to the right place!
This classic dish is great for St. Patrick’s Day, Thanksgiving, Passover, Easter, or Christmas. It incorporates delicious and warm slow-roasted corned beef with delicious winter cabbage.
Although many avoid roasts in favor of something easier, this corned beef and cabbage recipe is foolproof and very easy to make. Simply follow this recipe, and you’ll be the talk of the town at your next family dinner!
What Is Corned Beef Brisket?
If you’ve never made corned beef brisket before, you probably envision beef stuffed with corn kernels. However, there is no connection between corn and “corning,” which is a type of curing. Prior to the invention of refrigerators, meat such as beef was cured in coarse salt “corns” for preservation.
The corned beef we purchase today is actually beef brisket cured in brine, seasonings, and curing salt, giving it a rich pink color.
Brisket is the beef cut used in corned beef. This means that it is taken from the steer’s chest, just above its legs. The truth is that it takes a long time and low temperatures to cook this extremely tough muscle until it simply melts in your mouth.
How to Choose the Best Corned Beef Cut
Before making corned beef in the oven, you will need to find the right cut for the perfect corned beef brisket.
The weight of a beef brisket can range from two pounds to very large cuts. Keep in mind that the quality of the dish will not be affected by the size of the meat. However, the cooking time will vary with the size of the cut. There are two types of cuts you need to know about:
- Point brisket is a rounder, meatier, and thicker chunk of meat. Since there is typically greater fat marbling, it provides a rich flavor.
- Flat corned beef brisket is flat, thinner, and slightly leaner. It provides a lovely display and is easy to slice.
Don’t worry if you don’t understand the difference or don’t have the choice of one over the other because they are both excellent cuts. Additionally, briskets are not delicate meat, so you won’t have to worry too much about ruining it!
Preparing the Corned Beef Seasoning
Most corned beef cuts come with their own seasoning packet that you can use in this recipe, but we highly recommend making your own from scratch. The aroma that fills your kitchen will make this extra step worth it! This recipe will yield enough for a two-pound cut of beef brisket.
- 1 teaspoon mustard seeds
- 1 teaspoon ground ginger
- 1 teaspoon peppercorns
- 1 teaspoon cardamom pods
- 1 teaspoon anise seeds
- 1 teaspoon bay leaves
- 1 teaspoon ground coriander
- 1 teaspoon whole cloves
- 1 teaspoon crushed red pepper flakes
It’s pretty easy to make! Simply roast the spices whole in a pan for a few minutes before pulsing them once or twice in a food processor or with a spice grinder. Use your seasoning in the recipe below.
Serving Your Baked Corned Beef
When the beef has cooked, take the roasting pan out of the oven and give it some time to cool. Slice the corned beef into thin strips using a serrated knife after moving it onto a chopping board. The corned beef and veggies should then be arranged on a dish and served hot.
Serve alongside Dijon mustard or a deliciously creamy horseradish sauce. Corned beef and cabbage are a fantastic combination. Simply add cabbage to your baking dish along with your other vegetables and add seasoning to taste.
Storing Leftover Corned Beef
Cabbage and corned beef leftovers are excellent! You can store leftover corned beef for up to three to four days. Place the corned beef into an airtight container and store it in the refrigerator.
A great way to use leftover corned beef is to make sandwiches. The slices of tender meat fit perfectly between two slices of bread. Top the beef with sauerkraut and mustard.
The truth is that baked corned beef hasn’t changed much over the years (and that’s a good thing!). However, if you want to try something different, here are a few of our favorite variations to try:
You can add mustard with your seasoning before baking the corned beef brisket for more flavor. Another way to add something different is to make a paste with your seasoning packet, brown sugar, mustard, and black pepper that you can rub onto the brisket before cooking it in the oven.
Simple Baked Corned Beef
Don’t like the taste of the seasoning? Hoping to try something simpler? You don’t have to add seasoning – bake as is with a sprinkle of salt and pepper!
Use a Slow Cooker
If you don’t want to use the oven to make delicious corned beef and cabbage, simply cook your meat in a slow cooker.
Side Dishes to Serve with Your Corned Beef Brisket
Baked corned beef goes well with just about anything. As we’ve already mentioned, you can use leftover brisket to make sandwiches or serve it with a variety of side dishes, such as:
- Honey-glazed carrots
- Creamy Brussel sprouts
- Green bean casserole
- Creamy snap peas
If you’re hoping to cook tender corned beef, please try our tried-and-tested oven-roasted corned beef recipe! Whether for a family dinner, a special occasion, or just to satisfy the craving, this dish is sure to leave an impression!
Are you looking for other great recipes? Please browse our website for other great recipes!
Frequently Asked Questions
1. Do I have to cut all the fat off beef brisket?
We like to leave some of the fat for extra flavor. However, if your meat has large portions of fat, we recommend trimming it.
2. Which way should I cut corned beef?
It’s preferable to cut corned beef against the grain, like any other meat, but if you cook it to perfection, it should be easy to shred with a fork regardless of which way you slice it.
3. Can I add my own seasoning?
Absolutely! The sky’s the limit here, so you can add the seasoning you prefer to suit your taste.
More Oven Recipes
oven baked chicken and potatoes
Oven Roasted Corned Beef
Although many avoid roasts in favor of something easier or quicker, this oven roasted corned beef recipe is foolproof and very easy to make!
- 2 lb. beef brisket
- 7-8 c. of water
- 1 pickling spice packet
- 4-5 potatoes (optional)
- 1 carrot, sliced (optional)
- 1 large onion, cut into large chunks (optional)
- Preheat the oven to 350 degrees Fahrenheit. Prepare a large roasting pan or baking dish with a rack. Choosing a pan with a rack is important because you don't want to boil the brisket; you want to bake it!
- Fill the bottom of the pan with about 1/2 inch of water. Then, place the corned beef fat side down onto the rack. Then, add your seasoning packet or freshly made seasoning over the top and bake the corned beef before covering the pan tightly with aluminum foil to keep the moisture in.
- Roast for two to three hours or until it reaches an internal temperature of 195 degrees Fahrenheit. It is important to check the meat regularly, ensuring that there is always water at the bottom of the baking dish or roasting pan.
- If using, place the chopped onions, carrots, and potatoes in the roasting pan for the final hour around the corn beef to make a simple side dish.
- After the beef reaches the correct temperature, take off the aluminum foil to make the surface of the meat crispy. When the exterior is crispy and golden brown, turn the broiler to high and bake the corned beef for an additional two to three minutes.
- That's it! You now have delicious, tender oven-baked corned beef!
Amount Per Serving: Calories: 437Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 120mgSodium: 135mgCarbohydrates: 25gFiber: 3gSugar: 2gProtein: 36g