Rating: 4.5 stars
18 Ratings
  • 5 star values: 15
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Cooking corned beef in the oven is much easier—and so much tastier—than boiling it. This 5-star Oven-Roasted Corned Beef Brisket Recipe guarantees a tender and delicious St. Patrick's Day feast. Make it, and you'll see why one reader calls it "the best corned beef I have ever had in my life!"

This Story Originally Appeared On sunset.com

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Credit: Lee Harrelson; Styling: Jan Gautro

Recipe Summary test

Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim and discard most of the surface fat from corned beef brisket. Rinse meat well under cool running water, rubbing gently to release its corning salt.

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  • Lay meat, fattiest side up, in a 2-inch-deep, 11- by 15- or 16-inch roasting pan. Thinly slice lemon (discard seeds) and onion and lay slices over meat. Sprinkle with peppercorns, allspice, and cloves.

  • Set pan on middle rack in a 325° oven. Pour about 8 cups boiling water around brisket, seal the pan with foil, and bake until meat is very tender when pierced, about 4 hours. Uncover and drain off all but about 1 cup of the liquid. If desired, reserve the lemon and onion slices and rearrange them on top of the meat.

  • In a small bowl, mix the mustard and brown sugar; spread evenly over meat, on top of the onion-lemon mixture. Broil about 8 inches from heat until the mustard mixture begins to brown, 3 to 5 minutes. Transfer the corned beef to a platter. Serve hot, warm, or cold; slice meat across the grain.

Chef's Notes

The weight of the corned beef shrinks by about half as it cooks.

Nutrition Facts

330 calories; calories from fat 60%; protein 21g; fat 22g; saturated fat 7.2g; carbohydrates 9.8g; fiber 0.5g; sodium 1471mg; cholesterol 111mg.
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