• Home
  • Beef
  • Fragrant Baked Corned Beef Brisket (Point Cut)

Fragrant Baked Corned Beef Brisket (Point Cut)
Salty, Juicy and lean piece of beef that succeeds every time!

1 0
Fragrant Baked Corned Beef Brisket (Point Cut)

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
2.5 Lbs / 1.25 Kg Corned Beef Brisket
3-4 Cloves Garlic Mashed
1 Onions Sliced
5-6 Stalks Celery
1 Tsp Pickling Spice
Black Pepper

Bookmark this recipe

[userpro_bookmark width="100%"]
  • Gluten Free
  • meat
  • Oven
  • Slow Cooked
  • Serves 6
  • Easy




So here is a St. Patrick’s special. A baked corned beef brisket…. I know, how original 🙂 Also, I made my life really easy and didn’t make the corned beef from scratch and just went to the supermarket and bought an already cured & salted piece of brisket. By doing that I shaved between 1-4 weeks from the total time of preparation. not bad! The real reason of course is 1) I really wanted corned beef that moment and 2) I didn’t wanted to sacrifice valuable fridge space for curing the meat for several weeks…

Although this baked corned beef recipe won’t take you several weeks you do need some patience when making it. It is generally slow cooked. You start on a high heat to give it some browning and then continue on a low temperature. We lay the brisket on a bed of celery sticks and add water to the bottom. The beef will both cook and steam the same time and the celery will add a sweet fragrance to the beef. The total cooking time depends on the weight of the brisket. usually it’s between 1.5-2.5 hours.

Tips For Success:

  1. Wash your meat thoroughly and even soak it in water for 1-2 hours before. It helps to reduce the salt levels which can be very high with store bought cured briskets. This is important especially in the oven baking method because in the traditional cooking in water method the salts have a chance to dissolve in the water.
  2. Be careful with the pickling spices and use either your own spices or the spice bag provided (usually) with the brisket
  3. It’s important to use the brisket only at room temperature
  4. When a fork comes out easily the brisket is usually tender


Still have craving for beef and don’t want to work with cured beef? try this Sous-vide Short Ribs recipe.

(Visited 3,040 times, 1 visits today)


1:10 Hours

Preparing the Brisket

Let corn beef stand at room temp for 1 hour.
Place celery stalks in bottom of roasting pan.
Place corn beef on top of celery stalks in roasting pan fat side up.
Rub minced garlic into fat of corn beef
Sprinkle pickling spices or the spice pack that comes with corn beef on top of corn beef.
Lay onion slices on top of corn beef
Add small amount of water to bottom of roaster.


Cook Corned Beef

Cook corned beef at 400 degrees for 20 minutes.
Turn down heat to 325 and place a tin foil tent over meat (or cover with a lid if using a cast iron pot) and place top on roaster.
Cook corn beef until fork comes out easily when inserted into meat then the meat is tender. The cook time depends on the weight of the corn beef but should be between 1.5-2.5 hours.

Take beef out of roaster and let stand 15 minutes on cutting board covered with tin foil / baking sheet.
Remove onion slices, trim off fat from top of meat. Slice, eat and enjoy.


Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Yakisoba 焼きそば
Pan roasted chicken
40 minutes full roasted chicken
Yakisoba 焼きそば
Pan roasted chicken
40 minutes full roasted chicken

Add Your Comment