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Fragrant Baked Corned Beef Brisket (Point Cut)

Salty, Juicy and lean piece of beef that succeeds every time!

Quick answerMakes 6-8 servings, USA cuisine.
By Jaron Kimhi··👁 2K views
Baked Corned Beef
So here is a St. Patrick's special: a baked corned beef brisket. I know, how original :) Also, I made my life really easy — I 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 prep time. Not bad! The real reason, of course, is 1) I really wanted corned beef that moment, and 2) I didn't want 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's generally slow cooked. You start on a high heat to give it some browning, 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 at 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 reduce the salt levels, which can be very high with store-bought cured briskets. This is especially important with the oven-baking method, because in the traditional cooking-in-water method the salt has a chance to dissolve in the water.
  2. Be careful with the pickling spices and use either your own spices or the spice bag (usually) provided with the brisket.
  3. It's important to use the brisket at room temperature only.
  4. When a fork goes in and comes out easily, the brisket is usually tender.
  Still craving beef but don't want to work with cured meat? Try this Sous-vide Short Ribs recipe.

Method

  1. 1

    Preparing the Brisket· 1:10 Hours

    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.

    corned-beef-ingredientscelery-stalksbrisket-over-celeryRub Brisket With Garlicadd-spices-to-brisketcover-brisket-with-onions
  2. 2

    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.

    Place Corned Beef In OvenCover With Lid After Browningcooked-corned-beefcorned-beef-restingtrimmed-corned-beefBaked Corned Beef
Recipe by

Jaron Kimhi

Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.

More recipes by Jaron →

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Categories
Beef
Cuisines
USA
Features
Gluten FreeSlow CookedmeatOven

Questions & answers

Can I use a flat cut instead of a point cut?
You can, but the point cut is fattier and stays juicier through that long roast — flat cut can dry out more easily, so keep a close eye on it.
What if my corned beef came with a spice packet — do I still add pickling spice?
Use one or the other, not both — the packet that comes with the brisket works perfectly as a straight swap for the pickling spice.
Why do I need to let the brisket sit out for an hour before cooking?
Bringing it to room temp helps it cook more evenly — cold meat straight from the fridge means the outside overcooks before the inside catches up.
How do I know when it's actually done if I don't have a meat thermometer?
Jab a fork into the thickest part — if it slides in and out easily with no resistance, you're good to go, usually somewhere between 1.5 and 2.5 hours depending on weight.
Can I use a cast iron pot instead of a roasting pan?
Yes, it's actually a great choice — just cover it with its lid instead of a tin foil tent when you drop the heat to 325.