Corned beef, a beloved tradition, is known for its consistently delicious taste. But why not have some fun with it and try a new twist? Instead of the usual boiled corned beef, consider making it in the oven. This method ensures that the moisture gets trapped inside the brisket, resulting in one of the best corned beefs you’ll ever taste.
How to Cook Corned Beef in the Oven
Step 1: Blanch
Before baking the corned beef, it’s recommended to briefly blanch it in boiling water. This helps draw out some of the salty flavor. Rinse the excess salt from the corned beef and place it in a large pot. Add enough water to cover the meat and bring it to a boil. Once the water starts bubbling vigorously, discard it and pat the corned beef dry.
Step 2: Bake
Preheat the oven to 350°F. Place the corned beef fat-side up in a roasting pan with a rack or on a bed of chopped onions to elevate it from the pan. Feel free to add Dijon mustard and seasonings for extra flavor. Add 1/2-inch water to the pan and tightly wrap it with aluminum foil. Bake for 2 to 3 hours, checking occasionally to ensure there’s still water.
Step 3: Add Vegetables (Optional)
For a complete meal, you can add potatoes, carrots, and onions to the pan for the last hour of baking. Serve the meat and vegetables with a side of fried cabbage.
Step 4: Broil (Optional)
For a crispy crust, remove the aluminum foil after the corned beef reaches the desired temperature. Set the broiler on high and cook for 2 to 3 minutes until the top is golden brown and crispy.
Best Oven Temperature for Corned Beef
We recommend baking corned beef in a 350°F oven. You can go as low as 275°F, but it will take longer to finish.
Baking Time for Corned Beef
As a general rule of thumb, corned beef takes about an hour per pound to bake. Here’s a guide:
- 1 lb: 1 hour
- 2 lbs: 2 hours
- 3 lbs: 3 hours
- 3.5 lbs: 3 hours 30 minutes
- 4 lbs: 4 hours
- 4.5 lbs: 4 hours 30 minutes
- 5 lbs: 5 hours
Use an instant-read meat thermometer to ensure the corned beef is fully cooked. The meat should reach an internal temperature of 195°F for super-tender, flaky slices. Let it rest for at least 30 minutes before slicing against the grain.
Boiling or Baking: Which Method to Choose?
Both boiling and baking methods can yield juicy and tender corned beef, but each has its own advantages. Boiling is the traditional method and creates a moisture barrier that keeps the beef from drying out. However, it’s easy to overboil and end up with tough meat.
Baked corned beef requires blanching and baking, but the higher oven temperature reduces the cooking time. Plus, you have the option to broil the brisket at the end, creating a delicious crispy crust.
Storing Baked Corned Beef
If you have leftovers, store them in an airtight container with the cooking juices in the fridge for up to four days. Leftover corned beef can be reheated in a pan with a bit of beef broth or water. It’s also great for making Reuben sandwiches or corned beef hash.
Enjoy the mouthwatering flavor of baked corned beef and explore the delightful possibilities it offers. When it comes to creating a truly memorable meal, Rowdy Hog Smokin BBQ is your perfect ally. Visit their website at Rowdy Hog Smokin BBQ for more barbecue inspiration.