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The baked corned beef recipe is fantastic. Any suggestion for how adapt the cooking time for larger sized cut (5-6 lbs.)?
You could try to cook it longer–not quite double the length in time–or you could cut the corned beef in half and have two separate cuts instead, and cook as directed. I would do the latter, because you’d have better control over the moisture of the beef. Good luck!
Oh my goodness…imagine a 1950’s move where the Handsome Man and Beautiful Lady are sitting in bed together under the covers, smiling and having a cigarette together….total satisfaction!
I made 4 corned beef roasts totalling 12 pounds today….followed the oven recipe exactly. I did put the beef in water twice, howver I did not let it get to a boil. The second water, I added the spices included with the beef, and after it got to a near-boil, took it off the stove for about an hour.
Topped with whole cloves, Inglehoffer hot, spicy, honey mustard and brown sugar. I placed ALL 4 roasts in two separate foil packets but used One large rectangular shaped pan with 4 ” sides. Perfect size for all 4 roasts. All roasts were nearly identical in height thoug they ranged in weight up to 1/2 pound difference….the pan kept them “touching” and even. Baked at 350 degrees for 2 hours, checked, and baked another 20 minutes at 300 degrees. Broiled on high for 3 minutes. Took out of the oven and let rest for about 30 minutes while I made the sauteed cabbage.
Well, PERFECT!!!!! The meat is a perfect deep pink/red color. It is so tender my electric knife cut perfectly, but the meat just separated into beautiful juicy pieces as I moved it to a platter. SO TENDER.
Overall, this dish is fabulous, very mouth satisfying, and has a surprise of sweetness in the bites from the top..
So, I’m not sure what the 2019 equivalent of a cigarette after a 1950’s bed smile is…..but that is EXACTLY where I am now after this awesome meal!
Thank you Elise Bauer!
LOL, you’re so welcome Michelle! I’m delighted the recipe gave you so much … satisfaction. ;-)
Baked it I didn’t boil it first just put it in the aluminum pan with the rest of ingredients covered it with foil. Baked it at 350 for about 3 hours checking it after 2. I made 4 – 3 lbs briskets in 2 pans. Delicious everyone loved it. It was Not too salty. I also did the sautéed cabbage. And then boiled the carrots, potatoes and onion in another pan.
This is definitely going in the books. This was my first time making this dish, and after reading reviews, I was a little nervous it wouldn’t turn out good. I followed the instructions exactly. I wasn’t sure how long to boil the corned beef so I removed the water as soon as it reached a boil. I did this twice. Next time I’ll boil a bit longer as other reviews suggest 7-10 mins. The meat still has a lot of flavor and is still salty so boiling it really helps. I served this with sautaeed cabbage which came out delicious! The carmelized onions were a nice touch.
Love this baked recipe. But I did boil the meat for five minutes , drained and replaced the water, added the spice packet to the water, for extra flavor, and boiled for one hour, so it isn’t too salty, like last year. Every year I would have to add more boiling times. Up to 3 changes for 5 minutes each time. This year I’m trying something new. Everything else is the same. The best corned beef ever
Hands down the best way to cook corned beef. Have made the baked version for a few years with the sauteed cabbage and the family loves it. It’s on the menu tomorrow again!
This recipe for Baked Corned Beef is to die for! My Grandparents arrived here in the 1920’s, straight off the boat from Ireland. My Mom was one of six and I am one of seven. Yes, Catholic. I grew up having boiled corned beef and cabbage every St. Patrick’s Day along with boiled potatoes followed by my grandmother’s GREAT Irish Soda Bread. (Look up ‘Nellie O’Leary’s Irish Soda Bread’). This recipe for Baked Corned Beef is hands down the best corned beef recipe in the world! It is totally worth the time and effort. You will not be disappointed. I will never go back to boiled.
My wife boils it, then bakes it with the potatoes, carrots etc. She boils the cabbage in the corned beef water. It’s the best I have had.
I on the other hand, soak mine in water in the fridge for 2 days, changing the water twice, then putting in the smoker for a till done and it makes the best pastrami one can taste.
Hi Elise,I tried the original recipie for corned beef.I promise to try your baked corned beef recipie,it looks more my style,hope I can convince my family,with the delicious baked taste,thanks for all your recipes,I tried a lot of them,and love everyone.Aloha from Hawaii
The first time I tried the recipe it was fantastic, but the second time following the same instructions it was waaay overdone. Same size roasts too. Next time I’ll have to watch it like a hawk.
I am used to having more vegetables in a boiled dinner. I add these according to proper cooking time for each veg.so it doesn’t all get mushy. I include whole boiled potatoes, carrots small (but not tiny)whole onions, and chunks of turnip. My Mom also offered some pickled or Harvard beets from a jar and put directly into a serving dish. Yes, all this appeals more to adults, so I didn’t insist on their eating it. I served up a kid friendly alternative if they hated it.
Well, this was a disaster…I followed all the directions for baking the corned beef…I boiled the meat for 10 minutes only,rinsing and placing it in the foil as directed.I baked at 350 for 2 hours , to find at opening the foil, the meat was overdone…dry and just did not taste good…I have learned my lesson and will boil the meat, as usual, from now on.The cabbage was a change seared in the fry pan , turning out as pictured.But , that meat…I have never experienced such a disappointing recipe.
Why did mine burn on the bottom? I never have a problem following recipes and this one I could tell was going to be good but the bottom burned bad. I could smell it the last hour so I lowered the temp to 325 but seemed like it was still too high.has this happened to anyone?
Hi Erin, hmmm, that’s odd. Did you have it on the middle rack? If it was on the lower rack and your oven’s heating element is on the bottom, that might have concentrated too much heat on the bottom. Or was there honey mustard on the bottom of the brisket? Honey can burn, so if your honey mustard was on the bottom, that might have been what was burning, not the meat.
Am baking the corned beef as I write this. I would really love this if nutritional info would be provided. I’m on a restricted carbohydrate diet, so it is important to be able to count macronutrients. Thanks for the wonderful recipes!
Hi, Becky! Emma here, managing editor for Simply Recipes. Thank you for the feedback! We’ve talked about adding nutritional info and have a few possible ideas in the works. For now, I’d suggest checking the nutritional info using an online calculator like this one. Cheers!
I made this for dinner tonight and it was the best corned beef I have ever had. I didn’t have whole cloves so I mixed a dash of ground cloves in honey mustard along with 1/2 tsp crushed garlic and basted meat. I also made my own honey mustard (not spicy) by using not quite a 1/4 cup of regular mustard with local honey to my taste. Meat was moist and melted in your mouth. I did cook for about 2.5 hours and additional 10-15 min under broiler on low.
So I made this tonight. My corned beef came with the seasoning already in it. I rinsed it. Boiled it for about a half hour then baked as stated. It turned out so salty that I could not eat it. Hubby and my dad ate it. It was also not very tender. Not sure what I could do differently. I love the idea of it baked. Not sure if I needed to soak it or boil longer or again. Not sure if it made a difference that the spice packet was already in it. The cabbage was the star! Everyone was gaga over the cabbage. Will always do it this way. Well worth it!!
Hi Heather, if it’s still too salty, next time I would boil it twice (but not as long), the second time with a fresh batch of water.
5 stars. I boiled my meat for about 15-20 minutes. I’d do it for only about 7-10 next time. I mixed the spice packet with the water to give it a little more taste. Was the best I’ve had and will do it from now on. Great modern twist on a traditional recipe.Irish mashed potatoes and Bushmills 16 year go great with it as well!
I am doing baking method – I have a round flat cut, there is barely any fat on this? Will this cut ok using this method?
Made this for St. Paddy’s tonight and it was fantastic! Boiled once then used the baking method. Will never make it the old boiled way again. Everyone loved it! Sautéed the cabbage and made some delicious mashed potatoes. My husband who claimed he hates corned beef had two servings. Will definitely make again, 5 stars
Tried the baked version this St. Patrick’s Day. My wife said it was the best corned beef she ever had, and I loved it, too. Will make it this way from now on. Thanks.