This Baked Corned Beef is hands down the best! Slathered in mustard and braised in stout beer, you’ll never make it another way.
If you’re looking for an easy, delicious way to try corned beef, you’re going to want to try this Baked Corned Beef ASAP.
Googling “corned beef recipes” always seems to lead one to boiled corned beef or slow cooker corned beef. And while those recipes yield tender, shreddable beef, I crave that crispy outer crust. If you do too, or are simply looking for a different way to prepare corned beef, then this recipe is for you.
You only need a few ingredients, few hours in the oven and voilá! Some of the best corned beef you’ve ever had.
Corned beef is a beef brisket that has been cured in a salt solution. Beef brisket is naturally a tough cut of meat so it responds well to cooking techniques like braising and slow cooking. Low and slow is what is going to give you the most flavorful corned beef. If your beef isn’t tender and fall apart, chances are you haven’t cooked it long enough.
CORNED BEEF BRISKET: Because we aren’t curing our own beef here, you’re going to want to buy a brisket that is already cured. It comes with a seasoning packet that you’re also going to use in this recipe.
STONE GROUND MUSTARD: Mustard pairs well with this corned beef and the mustard seeds in the stone ground mustard really take it to the next level.
GUINNESS STOUT BEER: Corned beef and Guinness are a match made in heaven so it seemed obvious to use it as the braising liquid for this recipe. You can use any stout beer that you like, though.
Some people opt for slow cooker corned beef because of the ease factor, but this baked corned beef is just as easy!
STEP #1: Pat the brisket dry with a paper towel. Rub both sides of the corned beef brisket with stone ground mustard.
STEP #2: Place the brisket fat side up in a 9×13 inch baking dish. Pour the beer around the corned beef. Cover tightly with aluminum foil and bake at 325 for 2 hours. Remove aluminum foil and cook f or another hour or until it reaches 145 degrees Fahrenheit.
DES’ TIP: We are cooking the brisket fat side up so that as it cooks, it helps keep the meat tender as it cooks. It will also give you that perfectly crisp topping that we are looking for.
STEP #3: Remove the brisket from the baking dish. Allow to rest 10 minutes before slicing against the grain then serve.
To round out the whole Irish feel of the meal, I served this Baked Corned Beef with Colcannon and it was the perfect comfort food meal for my whole family!
And if there are any leftovers you’ve got to try these Ultimate Corned Beef Sandwiches.