Baked Corned Beef is a decadent, slow‑cooked dish that transforms a traditional salty brisket into a tender, flavor‑packed centerpiece. Whether you’re planning a festive dinner or cozy family meal, this recipe delivers melt‑in‑your‑mouth texture paired with a sweet, tangy crust that will have everyone at the table asking for seconds. The magic lies in the combination of stout beer, dark brown sugar, and whole grain mustard, which infuse depth into the beef as it slowly ovens. With just a few simple steps, minimal hands‑on time, and ingredients that likely already grace your pantry, this baked corned beef recipe is both approachable and indulgent.
Why You’ll Love This Recipe
It’s hands‑off during most of the cooking time—after the prep, the oven does the work.
The flavor profile balances savory, sweet, and a touch of sharpness: stout beer adds richness, brown sugar caramelizes beautifully, and mustard brings brightness.
It’s perfect for feeding a crowd; a 4‑pound brisket yields generous servings, great for leftovers.
The slow baking yields incredibly tender meat that slices cleanly and retains moisture.
Versatility: this pairs well with classic sides or can be transformed into hash, sandwiches, or tacos later.
Ingredients
1 (4‑pound) corned beef brisket (including the seasoning packet)
1 cup stout beer (such as Guinness or another favorite stout)
2 tablespoons dark brown sugar
2 tablespoons whole grain mustard
Step‑by‑Step: How to Make Baked Corned Beef
Preheat the oven to 325°F (163°C).
Soak the corned beef: Submerge the brisket in cold water for about 15 minutes. This helps rinse away surface brine and prepares the meat for even cooking. After soaking, drain well and pat dry with paper towels.
Prepare the baking dish: Place the brisket (fat‑side up if your cut has it) into a baking dish. Pour in 1 cup of stout beer around (not over) the meat.
Mix the crust rub: In a small bowl, combine the dark brown sugar, whole grain mustard, and the seasoning packet from the corned beef. Stir until the sugars are moistened and the mixture is uniform.
Apply the rub: Spread or rub the sugar‑mustard mixture evenly over the top surface of the brisket.
Cover & bake: Cover the dish tightly with aluminum foil or a lid and bake in the preheated oven for 4 hours. For cuts larger than 4 pounds, add about 1 additional hour per extra pound.
Finish uncovered: For the final 30 minutes, remove the cover so that the top can brown and develop a crust.
Rest & slice: Remove the corned beef from the oven. Allow it to rest for about 10 minutes before slicing—this helps retain juices and makes slicing cleaner. Slice against the grain into thin slices.
Helpful Tips
Choose your corned beef carefully: If it has a thick fat cap, position that side up in the oven so the fat melts and bastes the meat as it cooks.
Use quality mustard: Whole grain mustard adds texture; Dijon or yellow mustard could be used if needed, but the flavor and appearance will change.
Keep an eye on liquid: The stout helps cook and flavor the meat. If your pan seems dry halfway through, add a little water or more beer to prevent scorching.
Don’t rush the rest period: Letting the brisket rest ensures juiciness and easier slicing.
Tent with foil if crust browns too fast: If the top is getting too dark in that last 30 minutes, loosely tent with foil but still allow air to crisp edges.
Substitutions And Variations
Beer alternative: If you prefer non‑alcoholic, use beef broth or stout‑flavored non‑alcoholic beer for richness without the alcohol.
Sugar swap: Light brown sugar can work, though the dark kind gives deeper caramel notes. Honey or maple syrup could be used in a pinch, but these may burn easier.
Mustard options: If whole grain mustard isn’t available, coarse Dijon or a spicy brown mustard might be good stand‑ins. You could also add horseradish for a kick.
Seasoning packet tweaks: If you want less salt or less strong brine flavor, you can partially rinse the brisket more thoroughly or use only part of the seasoning packet.
Vegetable additions: For one‑pan convenience, you can surround the corned beef with root veggies (carrots, potatoes, onions) after the first 2 hours of cooking so they roast with the drippings.
Storage Instructions
Refrigeration: Once cooled, wrap slices tightly in foil or store in an airtight container. Keeps up to 4‑5 days in the fridge.
Freezing: You can freeze cooked, sliced corned beef for up to 2‑3 months. Use freezer bags, squeeze out air, and label with date. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently, either in a covered dish in the oven at ~300°F (about 10‑15 minutes) or in slices steamed or in a skillet with a splash of broth or water to avoid drying.
Nutritional Information
Here’s a breakdown per serving (based on slicing a 4‑pound corned beef into ~8 servings):
| Nutrient | Amount |
|---|---|
| Calories | ~ 585 kcal |
| Protein | ~ 42 g |
| Fat | ~ 42 g |
| Carbohydrates | ~ 4 g |
| Sugars | ~ 3 g |
| Fiber | ~ 0.2 g |
| Cholesterol | ~ 153 mg |
| Sodium | ~ 3,492 mg |
| Vitamin C | ~ 77 mg |
Note: Nutrition will vary depending on the specific corned beef cut, seasoning pack contents, and whether you use beer vs. broth.
Serving Suggestions
Serve slices alongside mashed potatoes and steamed cabbage for a classic pairing.
Spoon some of the pan juices over the top when plating for extra moisture and flavor.
Use leftovers for sandwiches (on rye with Swiss cheese and pickles) or hash (diced meat, potatoes, onions, fried eggs).
Add a bright sauce on the side—like a horseradish cream or a mustard vinaigrette—to cut through richness.
Sprinkle with freshly chopped parsley to add a pop of color and a touch of freshness.
Frequently Asked Questions About Baked Corned Beef
Q: What size corned beef should I buy?
A: For this recipe, a 4‑pound brisket is ideal—it feeds roughly 6‑8 people, depending on appetite. If you get a larger one, increase cooking time by about 1 additional hour per extra pound beyond 4.
Q: Do I need to soak corned beef before baking?
A: Yes—soaking in cold water for about 15 minutes helps remove surface brine and excess salt, which prevents the finished dish from being overly salty while helping the seasoning and rub penetrate more evenly.
Q: What if I don’t have stout beer?
A: You can substitute beef broth or stock, or use non‑alcoholic stout or dark beer. The flavor will be less rich, but still tasty. The beer adds caramelization and depth.
Q: How do I know when it’s done?
A: After the full cook time, the meat should be fork‑tender (you can insert a fork with little resistance), and when sliced, it should have a pink‑tan color (some pink is normal depending on the curing). Also, the internal temperature should be at least 190‑200°F (88‑93°C) for proper tenderness.
Q: How should I slice the corned beef?
A: Let it rest for about 10 minutes after removing from oven. Then slice against the grain, meaning perpendicular to the direction the muscle fibers run. This yields more tender, easier‑chewing slices.
Q: Can I make this in a slow cooker or Instant Pot?
A: Yes—you can adapt this recipe. In a slow cooker, place ingredients in the cooker, cook on low for 8‑10 hours, and uncovered for the last 30 minutes to bark/crust. In an Instant Pot, cook under high pressure for ~90 minutes (depending on size), then finish under the broiler or uncovered in the oven to crisp the top.
Conclusion
Thank you so much for giving this Baked Corned Beef recipe a try! I get so much joy watching how this dish comes together—how the tangy mustard, the dark brown sugar crust, and the richness of the stout all blend into something deeply comforting. It’s an easy recipe to prepare, with most of the cooking time managed by the oven, yet it delivers big flavor and a gorgeous presentation. I hope this becomes a mainstay when you want something special without fuss. Wishing you happy cooking, hearty meals, and many delicious memories around your table!
Print
Baked Corned Beef Recipe
- Total Time: 4 hours 45 minutes
- Yield: 6–8 servings 1x
Description
Baked Corned Beef made in the oven with a savory crust of brown sugar and mustard, cooked low and slow with stout for unbeatable tenderness. A simple and flavorful recipe perfect for holidays or cozy dinners.
Ingredients
1 (4-pound) corned beef brisket, with seasoning packet
1 cup stout beer (such as Guinness)
2 tablespoons dark brown sugar
2 tablespoons whole grain mustard
Instructions
Preheat the oven to 325°F (163°C).
Soak the corned beef: Submerge the brisket in cold water for about 15 minutes. This helps rinse away surface brine and prepares the meat for even cooking. After soaking, drain well and pat dry with paper towels.
Prepare the baking dish: Place the brisket (fat‑side up if your cut has it) into a baking dish. Pour in 1 cup of stout beer around (not over) the meat.
Mix the crust rub: In a small bowl, combine the dark brown sugar, whole grain mustard, and the seasoning packet from the corned beef. Stir until the sugars are moistened and the mixture is uniform.
Apply the rub: Spread or rub the sugar‑mustard mixture evenly over the top surface of the brisket.
Cover & bake: Cover the dish tightly with aluminum foil or a lid and bake in the preheated oven for 4 hours. For cuts larger than 4 pounds, add about 1 additional hour per extra pound.
Finish uncovered: For the final 30 minutes, remove the cover so that the top can brown and develop a crust.
Rest & slice: Remove the corned beef from the oven. Allow it to rest for about 10 minutes before slicing—this helps retain juices and makes slicing cleaner. Slice against the grain into thin slices.
Notes
For briskets over 4 pounds, add 1 hour of cooking per additional pound.
Use beef broth as a non-alcoholic alternative to stout.
For leftovers, store in the fridge up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Dish
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 585 kcal
- Sugar: 3 g
- Carbohydrates: 4 g
- Protein: 42 g