Ultimate Baked Corned Beef with Aromatic Herbs
Transform your St. Patrick's Day feast with this Ultimate Baked Corned Beef, a savory dish that elevates traditional flavors to new heights! This recipe redefines corned beef brisket, embracing a long, slow bake that tenderizes the meat while infusing it with aromatic herbs and spices. Gone are the days of boiled corned beef; this method locks in moisture and enriches the taste, ensuring every bite is a flavor explosion. Ideal for serving at family gatherings or cozy celebrations, this dish pairs beautifully with hearty sides like Colleen's Colcannon potatoes and Irish Soda bread. Experience a culinary tradition reimagined as this baked corned beef becomes the star of your table!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Corned beef brisket
2-4 lbs (Retain the fat layer; do not trim away)
Spice flavor packet
1 (Included with corned beef)
Onion powder
1/2 tablespoon (Ground)
Dried thyme leaves
1 teaspoon (Ground)
Paprika
1 teaspoon (Ground)
Garlic powder
1 teaspoon (Ground)
Instructions
1
Preheat your oven to 275°F (135°C).
2
If you wish to reduce the saltiness of your corned beef, consider soaking it in cold water for a couple of hours before starting the recipe.
3
In a bowl, mix the provided spice flavor packet with 1/2 tablespoon of onion powder, 1 teaspoon of dried thyme, 1 teaspoon of paprika, and 1 teaspoon of garlic powder. If using a corned beef without a flavor packet, add 2 tablespoons of peppercorns and 1/2 tablespoon of coriander seeds. Use a spice grinder or a mortar and pestle to grind the spices to a medium-fine texture.
4
Thoroughly rinse the corned beef brisket under cold water and pat dry with paper towels.
5
Prepare a 9 x 13 inch baking dish by setting it aside. Tear off a large sheet of heavy-duty aluminum foil, large enough to wrap and fully enclose the brisket.
6
Place the brisket, fat side up, in the center of the foil in your baking dish.
7
Generously sprinkle the seasoning mixture over the brisket, pressing it lightly into the surface.
8
Bring the edges of the foil up and around the brisket to create a loose tent, ensuring it isn't sealed yet. Bake the brisket uncovered for 2 hours.
9
After 2 hours, carefully wrap the brisket tightly in the foil, ensuring it's sealed but still allowing some space for steam. Return it to the oven to bake for an additional 2 hours, checking occasionally to ensure there's sufficient moisture inside the foil. The total baking time will be about 1.5 hours per pound, or until the brisket reaches an internal temperature of 185°F (85°C) and is fork-tender.
10
Once done, remove the brisket from the oven and allow it to rest for at least 15 minutes before slicing. Always cut against the grain for the best texture.
11
Using an electric knife can help achieve nice thin slices.
12
Serve your baked corned beef with horseradish sauce, hearty rye bread, Colleen's Colcannon potatoes, and freshly baked Irish Soda bread for an authentic Irish feast. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the best way to cook corned beef?
Baking the corned beef slowly at a low temperature is the best method to ensure the meat is tender and flavorful without losing moisture.
What temperature should I set the oven to for baked corned beef?
The oven should be preheated to a low temperature of 275°F (135°C) for a slow-baked result.
How long does it take to bake a corned beef brisket?
The total baking time is approximately 1.5 hours per pound, or until the meat reaches an internal temperature of 185°F.
Should I rinse the corned beef before cooking?
Yes, you should thoroughly rinse the corned beef brisket under cold water and pat it dry with paper towels before seasoning.
How can I make the corned beef less salty?
To reduce saltiness, consider soaking the brisket in cold water for a couple of hours before you begin the preparation process.
Should the fat side be up or down when baking?
Place the brisket in the baking dish with the fat side facing up to allow the juices to baste the meat as it cooks.
What spices are included in the aromatic herb rub?
The seasoning includes the spice flavor packet, onion powder, dried thyme, paprika, and garlic powder.
What if my corned beef didn't come with a spice packet?
You can create your own by using 2 tablespoons of peppercorns and 1/2 tablespoon of coriander seeds, ground to a medium-fine texture.
Do I need to grind the spices?
Yes, using a spice grinder or mortar and pestle to grind the spices to a medium-fine texture helps the seasoning adhere better to the meat.
What size baking dish is recommended?
A standard 9 x 13 inch baking dish is ideal for a 2-4 lb corned beef brisket.
How should I use the aluminum foil?
Use heavy-duty aluminum foil to first create a loose tent for the first 2 hours, and then wrap it tightly for the remainder of the cooking time.
Why is the brisket baked uncovered for the first 2 hours?
Baking it uncovered (or in a loose tent) for the first two hours helps develop the initial texture before it is sealed to finish tenderizing.
What is the target internal temperature for the brisket?
The corned beef is perfectly cooked when it reaches an internal temperature of 185°F (85°C).
How do I know when the corned beef is done?
It is done when it reaches the target temperature and is fork-tender, meaning a fork slides in and out of the meat with very little resistance.
Should I let the meat rest after taking it out of the oven?
Yes, allow the brisket to rest for at least 15 minutes before slicing to ensure the juices redistribute and the meat stays moist.
What is the best way to slice corned beef?
Always slice the meat against the grain to ensure the best, most tender texture in every slice.
Can I use an electric knife for this recipe?
Yes, an electric knife is highly recommended for achieving very thin, consistent slices of the baked brisket.
What traditional sides go well with this dish?
This pairs perfectly with Colleen's Colcannon potatoes, Irish Soda bread, hearty rye bread, and horseradish sauce.
Is this recipe suitable for St. Patrick's Day?
Absolutely, this aromatic baked version is a wonderful elevation of the traditional St. Patrick's Day corned beef feast.
Should I trim the fat off the brisket before baking?
No, it is recommended to retain the fat layer during baking as it adds flavor and prevents the meat from drying out.
What size brisket should I buy?
This recipe is designed for a 2-4 lb corned beef brisket.
How do I ensure the brisket stays moist?
Wrapping the brisket tightly in foil for the second half of the baking process locks in steam and moisture.
Can I use dried thyme leaves?
Yes, the recipe specifically calls for 1 teaspoon of dried thyme leaves to be ground with the other seasonings.
Is garlic powder necessary for the rub?
Yes, 1 teaspoon of garlic powder is part of the seasoning mixture that gives this brisket its aromatic flavor profile.
What kind of bread is recommended for serving?
Hearty rye bread and freshly baked Irish Soda bread are the best choices for serving with this corned beef.
Can I make this recipe ahead of time?
While best served fresh, you can bake it ahead, slice it cold, and gently reheat it in its own juices.
What if my foil is not heavy-duty?
If you don't have heavy-duty foil, use two layers of regular aluminum foil to ensure a tight, durable seal.
Does this recipe include vegetables?
This specific recipe focuses on the meat, but it is traditionally served alongside vegetable-heavy sides like Colcannon.
Can I use onion powder instead of fresh onions?
Yes, the recipe uses 1/2 tablespoon of onion powder in the dry rub for a concentrated flavor.
What is the flavor profile of this baked corned beef?
It is savory and aromatic, with warmth from the paprika and garlic, and a herbal finish from the thyme and coriander.