Baked Corned Beef

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This Baked Corned Beef is truly the best! Coated in mustard and slow cooked in stout beer, you’ll never find a better method.
If you’re searching for a simple and tasty way to enjoy corned beef, you should definitely try this Baked Corned Beef right away.
Searching for “corned beef recipes” online often brings up slow cooker versions or a “boiled corned beef dinner” featuring vegetables like cabbage and carrots. While these recipes can produce soft, easily shredded beef, I desire that crispy outer layer. If you feel the same or want a new approach to cooking corned beef, this recipe is perfect for you.
You just need a few ingredients, a couple of hours in the oven, and voilà! You’ll have some of the best corned beef ever.

So, what exactly is corned beef?

Corned beef comes from a beef brisket that has been preserved in a salt solution. Since beef brisket is generally a tougher cut, it benefits from cooking methods like braising and slow cooking. Cooking it low and slow is key for developing the richest flavor in corned beef. If your beef isn’t tender enough to pull apart with a fork, it’s likely not cooked for long enough.

Essential ingredients you will need:

CORNED BEEF BRISKET:

Since we’re not curing the beef ourselves, make sure to purchase a pre-cured brisket. This will include a seasoning packet that you will also use in the recipe. Both point cut and flat cut can be used for this dish.

STONE GROUND MUSTARD:

The flavor of mustard complements corned beef perfectly, and the mustard seeds in stone ground mustard elevate the taste further.

GUINNESS STOUT BEER:

Corned beef and Guinness are a wonderful combo, so it makes sense to use it as the braising liquid for this dish. However, you can choose any stout beer you prefer.

How do you prepare baked corned beef?

Some people prefer slow cooker corned beef for convenience, but baking it is just as simple!

1. Pat it dry.
2. Spread stone ground mustard on both sides of the brisket. Position it with the fat side facing up. Pour the Guinness around it.
3. Wrap tightly with aluminum foil. Bake at 325 degrees for 2 hours. Then uncover and cook for another 45 minutes to 1 hour.
4. Let it rest for at least 10 minutes before slicing against the grain.

STEP 1:

Use a paper towel to dry the brisket. Apply stone ground mustard to both sides of the corned beef brisket. Add spices.

STEP 2:

Place the brisket fat side up in a small roasting pan or in a 9×13 inch baking dish. Surround the corned beef with the beer. Cover properly with aluminum foil and bake at 325 degrees for 2 hours. After that, remove the foil and cook for an additional hour or until tender. The brisket will be the most tender when it reaches a temperature between 195 and 205 degrees F.

DES’ :

We will cook the brisket with the fat side facing up to help keep the meat tender during the cooking process. This method will also create the nice crispy top that we desire.

STEP 3:

Take the brisket out of the baking dish. Let it rest for 10 minutes before cutting it against the grain and then serve.

Note:

Initially published in 2022. Updated with a new video in 2025.

Baked Corned Beef

This Baked Corned Beef is absolutely the best! Covered in mustard and cooked in stout beer, you will never want to prepare it any other way.
Prep Time 5 minutes
Cook Time 3 hours
Resting Time 10 minutes
Course Main Dishes
Cuisine American
Servings 6
Calories 727 kcal

Ingredients

• ▢ 4. 50 pounds corned beef
• ▢ 1/2 cup stoneground mustard
• ▢ 24 ounces Guinness Beer or another type of stout beer
• ▢ Start by drying the corned beef with a paper towel.
• ▢ Apply stoneground mustard evenly to both sides of the corned beef. Place it in a 9 x 13-inch baking dish with the fat side up. Add the seasoning packet on top.
  Pour the Guinness beer all around the corned beef.
• ▢ Cover the baking dish tightly with aluminum foil and bake at 325 degrees for 2 hours. After that, remove the foil and continue baking for another 45 minutes to 1 hour or until the internal temperature reaches between 195 to 205 degrees F.
• ▢ Cut against the grain and serve.

Notes

We will cook the brisket fat side up to maintain the tenderness of the meat throughout the cooking. Additionally, it helps achieve the desired crispy topping.
The brisket will be most tender when it is cooked until it reaches a temperature between 195 to 205 degrees F.
Allowing the meat to rest for 10 minutes before slicing is important. It helps the juices to redistribute, resulting in a more tender piece.
Nutrition information is for estimation only.

Nutrition

Calories: 727 kcal
Carbohydrates: 5 g
Protein: 51 g
Fat: 52 g
Saturated Fat: 16 g
Polyunsaturated Fat: 2 g
Monounsaturated Fat: 25 g
Trans Fat: 1 g
Cholesterol: 184 mg
Sodium: 4376 mg
Potassium: 1039 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 15 IU
Vitamin C: 92 mg
Calcium: 36 mg
Iron: 6 mg.