Baked Corned Beef Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
5 hrs
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Total Time
5 hrs 30 mins
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Servings
6 -8 Servings
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Calories
754 kcal
Baked Corned Beef Recipe
Description
The Baked Corned Beef Recipe begins by rinsing a corned beef brisket and placing it fat side up in a Dutch oven or ovenproof pot. It is covered with beer, water, whole peppercorns, and optionally leeks and carrots. Roasting at 350°F for about 4 hours slowly tenderizes the beef and infuses flavors. The beef is then removed while the vegetables cook further in the flavorful broth.
A bourbon glaze combining brown sugar, apple juice or cider, Dijon mustard, bourbon, and garlic is prepared separately to brush onto the beef, adding a sweet and tangy caramelized finish. The recipe suggests roasting cabbage wedges brushed with browned butter, salt, and black pepper to accompany the dish, which adds texture contrast and deeper flavor compared to boiling.
This recipe yields corned beef that is fork-tender with deep savory notes from the beer and spices. The vegetables and cabbage provide complementary flavors and textures for a satisfying meal often enjoyed with Irish Soda Bread. Proper seasoning balance avoids oversalting since corned beef is inherently salty.
Storage recommendations include refrigerating leftovers in airtight containers for up to a week or freezing for up to three months. Leftover corned beef can be reheated in a skillet or repurposed into sandwiches and soups.
Ingredients
Baked Corned Beef
- 3 - 5 pounds corned beef brisket, rinsed and patted dry
- 8 whole peppercorns or use spice packet
- 12 - 16 ounces Guinness beer or your favorite dark beer, stouts work great too
- 3 large carrot peeled and quartered
- 2 whole leek washed well, sliced, rinsed and chopped
- 4 - 6 whole potato washed and quartered, red
- water enough water to come up to just about the top of the corned beef
- Do NOT ADD SALT
Bourbon Glaze
- 1 cup brown sugar packed
- ½ cup apple juice or cider
- 2 ½ tablespoons Dijon mustard
- ½ cup bourbon
- 1-2 cloves garlic minced or pressed
Roasted or Boiled Cabbage
- 1 small cabbage rinsed, cut into wedges
- 2-4 tablespoons butter melted and browned, if desired
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 350° F (177° C). Remove corned beef from packaging, rinse, and pat dry.
- Place corned beef fat side up, in oven proof 5-8 quart pot, I used my Dutch Oven.
- Pour beer over the top, adding enough cold water if needed to bring about ⅔ - ¾ way up on the beef. Toss in peppercorns (or spice packet) and add leeks and carrots if desired. Add carrots with the potatoes later for a less mushy carrot. DO NOT BE TEMPTED TO ADD SALT, the corned beef is plenty salty and the liquids will impart that saltiness to your veggies!
- Cover and cook for 4 hours in the oven, checking quickly on the liquid level at about 2 ½ -3 hours. If necessary, add additional water to the pot. Remove corned beef to a 9x13 inch baking pan or rimmed baking sheet and set aside, make bourbon glaze.
- Place carrots (if not added earlier) and potatoes into the pot with beer and juices from corned beef; adding additional water if necessary. Return the covered pot to the oven and cook for 45 minutes or so, until veggies are tender. Once tender, or close to it add cabbage if desired. Or roast cabbage separately. You can also do this portion on the stovetop if don't have enough oven space, place the covered pot with the veggies on the stovetop, over low simmer. Simmer until fork tender.
Bourbon Glaze
- Increase the oven to 400° F (204° C). In a small saucepan, mix all glaze ingredients with a whisk, bringing the mixture to a slow simmer; keep the flame low and stir, occasionally simmering until reduced, thickened, and glossy, about 10-15 minutes. Brush glaze over corned beef, brushing sides with glaze.
- Return corned beef to the oven, roasting at 400° F (205° C) for 30 minutes, basting every 10 minutes with glaze. Remove and tent with foil for 10-15 minutes to allow the meat to rest before slicing.
- When ready to slice, slice against the grain into desired slices. Serve with a drizzle of glaze, carrots, potatoes, and cabbage. Delicious with Irish Soda Bread.
Notes
- Avoid adding extra salt as the corned beef and seasoning packet provide sufficient saltiness.
- Roasting cabbage wedges brushed with browned butter helps prevent sogginess and enhances flavor compared to boiling.
- Brown butter is made by heating butter over medium-low heat until fragrant with brown dots forming; use for brushing cabbage.
- Check internal temperature of corned beef (should be 145°F) and look for fork-tender texture to confirm doneness.
- Leftovers store refrigerated for up to one week or frozen for up to 3 months; reheat slices in a skillet for best texture.
- Use leftover corned beef in Reuben sandwiches, sliders, or soups for variety.
- Boiling corned beef briefly before baking can reduce excess salt if desired.
- This meal pairs well with Irish Soda Bread, which can be baked separately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 Servings
Amount Per Serving
Calories 754 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 754kcal | 38% |
| Carbohydrates | 54g | 18% |
| Protein | 36g | 72% |
| Fat | 38g | 58% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 133mg | 44% |
| Sodium | 2918mg | 122% |
| Potassium | 1120mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 45g | 90% |
| Vitamin A | 6393IU | 128% |
| Vitamin C | 107mg | 119% |
| Calcium | 122mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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