3-Ingredient Oven Baked Corned Beef
Tender, caramelized corned beef brisket made with just Dijon mustard, brown sugar, and brisket. Oven-baked to juicy perfection with a flavorful crust and easy preparation.
Equipment
- 1 oven
- 1 aluminum foil
- 1 rimmed roasting pan
- 1 pot
Ingredients
- 2-4 lb corned beef brisket
- 3-4 Tbsp Grey Poupon Dijon mustard
- 3-4 Tbsp brown sugar
Instructions
- Remove the brisket from the package and discard the included spice pack.
- Place the brisket in a pot of water and bring to a boil, then immediately remove to reduce excess salt.
- Preheat the oven to 350°F.
- Place the brisket fat side up in the center of a large piece of aluminum foil.
- Rub the brisket evenly with Dijon mustard and sprinkle brown sugar over the top and sides, patting gently to adhere.
- Loosely cover the brisket with the foil, leaving some space between the meat and foil, then set it in a rimmed roasting pan.
- Bake the brisket for 2 hours, adjusting time if the brisket is larger, approximately 45-60 minutes per pound.
- After baking, open the foil and broil on low or place on a lower oven rack to caramelize the topping, watching closely to prevent burning.
- Remove the brisket from the oven and let rest for 10-15 minutes before slicing against the grain.
Notes
- Boil briefly first to reduce saltiness from curing brine.
- Add potatoes or cabbage towards the end for a full meal.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat wrapped in foil in the oven at 350°F to keep meat juicy.