3-Ingredient Oven Baked Corned Beef
Tender corned beef brisket baked in the oven with Dijon mustard and brown sugar, featuring a caramelized finish and simple preparation. Perfect for a flavorful and easy main course.
Equipment
- 1 oven
- 1 rimmed roasting pan
- 1 aluminum foil
- 1 pot
Ingredients
- 2-4 lb corned beef brisket
- 3-4 tablespoons Grey Poupon Dijon mustard
- 3-4 tablespoons brown sugar
Instructions
- Remove the corned beef brisket from the package and discard the spice packet.
- Place the brisket in a pot of water and bring to a boil, then immediately remove it to reduce excess salt.
- Preheat the oven to 350°F.
- Place the brisket fat side up on a large piece of aluminum foil.
- Rub the top and sides of the brisket evenly with Dijon mustard.
- Sprinkle brown sugar over the mustard-coated brisket and gently pat it on.
- Wrap the brisket loosely with the foil, leaving some space inside, and place it in a rimmed roasting pan.
- Bake the covered brisket for 2 hours, adjusting time for larger cuts (about 45-60 minutes per pound).
- Uncover the brisket, turn on the oven broiler (low setting if available), and caramelize the top for a few minutes, watching carefully to prevent burning.
- Remove the brisket from the oven and let it rest for 10-15 minutes before slicing against the grain.
Notes
- Boiling before baking removes excess salt from the corned beef.
- Add baby potatoes or cabbage around the brisket for a complete meal; adjust cooking times accordingly.
- Store leftovers in an airtight container in the fridge for 3-4 days.
- Reheat slices wrapped in foil in a 350°F oven to retain juiciness.