Baked Corned Beef with Glaze
Inside: A moist, oven-braised technique keeps this corned beef brisket juicy and tender, while a simple glaze transforms it into a caramelized, flavor-packed centerpiece.
If you’ve only ever simmered corned beef on the stovetop, it’s time to try baked corned beef with an easy glaze. Cooking corned beef in the oven with a little water in the pan creates incredibly tender slices with rich flavor — and it’s mostly hands-off. This method combines the best of both worlds: the moisture of a traditional braise with the caramelized finish you can only get from setting the glaze in a hot oven.
I’m calling this a baked corned beef because it’s cooked in the oven, but it uses a moist-heat cooking method, known as braising, which keeps the flesh moist. Low-and-slow cooking also tenderizes it for flavorful, fork-tender results.
Though this recipe uses simple ingredients, what really sets this recipe apart is the glossy, tangy-sweet finish.
A quick, homemade varnish of brown sugar, two types of mustard and a hit of horseradish creates a fantastic glaze; just spread it over the braised meat, and a hot oven does the rest.
You’ll have a deliciously glazed corned beef that’s perfect for St. Patrick’s Day, Sunday dinner, or anytime you want something a little special without extra effort.
Whether you’re feeding a crowd or planning leftovers for sandwiches or hash, this baked-and-braised method is reliable, easy, and delivers restaurant-quality results right from your own kitchen.
And if you’re craving this dish in the middle of summer (and there’s not a brined beef brisket to be found), make your own with my easy brisket brine recipe.
Ingredients:
- Corned Beef–beef brisket brined in a salt solution with Prague powder (pink curing salt). Usually sold in abundance around St. Patrick’s Day.
- Carrots–are sweet and tender in this traditional baked corned beef dinner. I prefer using whole carrots, peeled and cut into planks on the diagonal. (For some reason, the baby carrots thing drives me nuts–unless you’ve got toddlers in the house).
- Yellow Onions–though you could use red or white onions, yellow onions are more classic for braised corned beef.
- Pickling Spice–that little seasoning packet typically included in the package with a corned beef brisket.
- Water–for braising. You don’t want to cover the beef, but there needs to be enough to create steam (be sure to tightly cover the roast with foil to seal in the moisture).
- Dijon Mustard–is a French mustard that has a touch of white wine, which yields a softer, more refined flavor than yellow mustard. Yellow mustard belongs on hot dogs.
- Whole Grain (Pommery) Mustard–with whole mustard seeds adds texture to the corned beef glaze.
- Brown Sugar–for sweetness; it creates a contrast to the tang of the mustard.
- Horseradish–adds a spicy kick and more complexity to the glaze.
Step-by-step instructions:
- Rinse the brisket to remove any excess salt and curing agents. Place it, fatty side up, into a shallow roasting pan with 2-3″ sides.
2. Scatter carrots and onions around the roast.
3. Add enough cold water to reach about ⅓-½ up the sides of the brisket.
4. Sprinkle the pickling spice around the beef and into the water; Cover tightly with aluminum foil and bake in a low 325°F oven for 3-4 hours or until the meat is tender.
5. Combine the brown sugar, Dijon, whole grain mustard and horseradish in a small saucepan. Whisk to combine and heat over medium-high heat, stirring occasionally, until the sugar dissolves and the glaze is glossy.
6. Use a sharp knife to score the top of the corned beef, through the fat cap, but not into the meat.
7. Turn the oven-temperature up to 375°F. Transfer the meat and vegetables to a rimmed baking sheet. Brush the glaze liberally over the brisket (and vegetables).
8. Return the meat to the oven and bake for 15 minutes more until the glaze is shiny and lacquered.
9. Serve warm, slice it into ¼-⅓” slices against the grain for fork-tender meat.
Note: I thought I was cutting against the grain, and it wasn’t until I was 4 slices in that I realized my mistake (see above). I then turned it 90° and began slicing the right way… My advice, make one thin slice to determine if you’ve identified the grain correctly.
Pro-Tips:
- A piece of beef brisket comes in either a flat cut or a point cut (shown is a flat). The flat is less fatty and ideal for slicing, whereas the point cut has more fat, so it’s more tender and very good for shredding (to use later in a hash)
- Double-wrap the brisket first in plastic wrap, and then a layer of tin foil to really seal in the moisture. Don’t worry, the plastic won’t melt.
- Cut across the grain for the most tender chew. Cutting the long meat fibers obviously shortens them, making the meat less stringy and easier to chew, giving a sense of tenderness.
Swaps and Variations:
- Use other braising methods– Though I baked corned beef in the oven, you can achieve similar results in a crock pot or instant pot. Glazing requires an oven for a sticky, varnished finish.
- Add more vegetables to the mix, such as baby potatoes or sliced cabbage.
- Season with black pepper for a spicier kick.
FAQ’s
Yes, but. You want to use a moist cooking method (known as braising). This will keep the flesh moist and tender.
Not necessarily, but you’ll want to watch your cooking time and reduce as necessary because the oven is hotter and will cook faster.
Yes, it’s essential to keep the moisture locked in.
Braising is a method of cooking that uses both dry and moist heat simultaneously. It’s typically used with tougher cuts (like briskets) to break down the tough fibers. See the notes section in the recipe card for other braising methods.
Storage:
- Store leftovers in an airtight container, or well wrapped in plastic and foil for 3-5 days.
Reheating:
- Wrap the brisket in foil and heat in a 350° oven for 10-15 minutes.
Freezing:
- Cool to room temperature, then wrap the meat well in freezer paper.
- Can be kept frozen for 2-3 months.
- Defrost and reheat to enjoy.
More St. Patrick’s Day recipes you’ll love:
- Irish Stout Braised Chicken Thighs
- Bangers and Mash Recipe
- Colcannon Potatoes (cabbage and potatoes)
- Soused Irish Whiskey Orange Bundt Cake
- Irish Banger Skillet (sausage cabbage and potatoes)
- Colcannon Potato Cakes
- Beef Carbonnade (Carbonnade à la Flamande)
- Irish Stout Lamb Stew
- Easy Irish Oatmeal
- Soda Bread Recipe
- Bailey’s Chocolate Irish Cream Cookies
This is such a homey dish, you could easily get away with buttered parsley potatoes or egg noodles accompanied by boiled or sautéed cabbage. But here are a few more ideas:
What to serve with:
What to make with leftovers:
Baked Corned Beef with Glaze
SPECIAL EQUIPMENT:
- Roasting pan
INGREDIENTS:
- 4 pound corned beef
- 4 medium carrots peeled and cut into 1" to 2" pieces
- 1 medium onion sliced into wedges
- 2 teaspoons pickling spice (usually there's a package included in the corned beef)
- water
FOR THE GLAZE:
- ⅓ cup brown sugar
- 2 tablespoons dijon mustard
- 1 tablespoon whole grain pommery mustard
- 1 tablespoon hot prepared horseradish
DIRECTIONS:
- Preheat the oven to 325°.
- Remove 4 pound corned beef from the packet and dry it with paper towels. Place it fat side up in a roasting pan with 2-3" high sides.
- Add 4 medium carrots and 1 medium onion around the brisket. Add enough water to the pan to come halfway up the sides of the beef. Add the 2 teaspoons pickling spice into the water (not on top of the meat).
- Tightly cover with tin foil and transfer it to the oven. Cook for 3-4 hours or until the meat is very tender.
MAKE THE GLAZE:
- In a small saucepan combine the 1/3 cup brown sugar, 2 tablespoons dijon mustard, 1 tablespoon whole grain pommery mustard and 1 tablespoon hot prepared horseradish. Whisk to combine. Heat over medium-high heat, whisking constantly until the sugar melts and it's the consistency of a glaze. Set aside.
FINISH THE CORNED BEEF:
- When it's cooked, remove it from the oven. Turn the oven temperature up to 375°.
- Transfer the brisket and vegetables to another baking sheet and use a sharp knife to score the fat cap in a diamond pattern; don't slice into the beef.
- Brush the meat liberally with the horseradish glaze. (You can also glaze the vegetables if you like).
- Return the baking dish to the oven and roast for 15 minutes or until the glaze is bubbly.
- Transfer to a cutting board and slice against the grain in ¼" slices.
RECIPE VIDEO:
NOTES:
Storage:
- Store leftovers in an airtight container, or well wrapped in plastic and foil for 3-5 days.
- Wrap the meat in foil and heat in a 350° oven for 10-15 minutes.
- Cool to room temperature, then wrap it well in freezer paper.
- Can be kept frozen for 2-3 months.
- Defrost and reheat to enjoy.
NUTRITION:
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Cooking the glaze first. Was a good idea,I used garlic instead of onions, really good, not dry.
Best corned beef recipe! I love the glaze and the meat turned out so tender.
Would like to make this in the Instapot.
Just put it in w how much water? And cook for how long?
I mentioned this in the post: To braise the corned beef in the Instant Pot, use about 4 cups of water and cook on high pressure for about 85 minutes with a 20 minute natural release.
Aren’t the carrots very mushy after cooking for such a long time?
Yes, the carrots are soft. If you wanted firmer ones you could roast them separately.