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Baked Corned Beef Brisket is so good. Since finding this method, I haven’t boiled a brisket in over 10 years.
Corned Beef Briskets are brined in a saltwater solution before being sold to the public. Unlike boiling, all flavor will be retained by cooking in the oven and the brisket can be too salty for some people. If you are worried that the brisket will be too salty you can rinse the brisket or even soak it in cold water before cooking.
This recipe will work for both the flat or point cut, the flat cut is considered a better cut of meat and has less fat. I usually make the pointcut because it is less expensive. I try to choose a 3 to 5-pound brisket since they shrink a little while cooking.
Heat butter or vegetable oil in a large skillet over medium heat. Brown the brisket for 5-8 minutes per side.
Preheat oven to 275°. Place the brisket on a rack in a roasting pan, place 2 Tablespoons of water in the bottom of the pan. The pickling spice packet that comes with the brisket can be sprinkled on top if you’d like. Cover the brisket with sliced or minced garlic and onion slices.
Cover the pan tightly with aluminum foil. Don’t be tempted to check on it while cooking, you will cause the steam to escape which could result in dry meat. On average you will want to cook 1 hour and 20 minutes per pound. The meat will be fall-apart fork tender when done.
Baked Corned Beef Brisket
- 1 corned beef brisket
- 1 Tbs butter or vegetable oil
- 1 onion, sliced
- 4 cloves garlic, sliced (4 tsp minced)
- 2 Tbs water
- Preheat oven to 275°.
- Heat butter or vegetable oil in a large skillet over medium-high heat. Brown brisket 5-8 minutes per side.
- Place brisket on rack in roasting pan. Add 2 Tablespoons water to pan. Cover brisket with sliced onion and garlic. Cover pan tightly with aluminum foil.
- Bake for 1 hour 20 minutes per pound, or until fork tender. A 5 pound brisket will take approximately 6 hours.