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Oven-Braised Corned Beef Brisket

Cooking corned beef in the oven is much easier—and so much tastier—than boiling it. This 5-star Oven-Roasted Corned Beef Brisket Recipe guarantees a tender and delicious St. Patrick’s Day feast. Make it, and you’ll see why one reader calls it “the best corned beef I have ever had in my life!”

su – Oven-Braised Corned Beef Brisket

Photo: Lee Harrelson; Styling: Jan Gautro
 1 piece (about 4 lb.) center-cut corned beef brisket
 1 lemon, ends trimmed
 1 onion (about 1/2 lb.), peeled
 1 teaspoon black peppercorns
 1/2 teaspoon whole allspice
 6 to 8 whole cloves
 1/4 cup Dijon mustard
 1/4 cup brown sugar
Step 1

Trim and discard most of the surface fat from corned beef brisket. Rinse meat well under cool running water, rubbing gently to release its corning salt.

Step 2

Lay meat, fattiest side up, in a 2-inch-deep, 11- by 15- or 16-inch roasting pan. Thinly slice lemon (discard seeds) and onion and lay slices over meat. Sprinkle with peppercorns, allspice, and cloves.

Step 3

Set pan on middle rack in a 325° oven. Pour about 8 cups boiling water around brisket, seal the pan with foil, and bake until meat is very tender when pierced, about 4 hours. Uncover and drain off all but about 1 cup of the liquid. If desired, reserve the lemon and onion slices and rearrange them on top of the meat.

Step 4

In a small bowl, mix the mustard and brown sugar; spread evenly over meat, on top of the onion-lemon mixture. Broil about 8 inches from heat until the mustard mixture begins to brown, 3 to 5 minutes. Transfer the corned beef to a platter. Serve hot, warm, or cold; slice meat across the grain.

Nutrition Facts

Amount Per Serving
Calories 330Calories from Fat 60
% Daily Value *
Total Fat 22g34%

Saturated Fat 7.2g36%
Cholesterol 111mg37%
Sodium 1471mg62%
Total Carbohydrate 9.8g4%

Dietary Fiber 0.5g2%
Protein 21g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.