Baked Corned Beef

Ingredients

For the Corned Beef:

• 3-4 pound corned beef brisket with spice packet

• 1/4 cup Dijon mustard

• 2 tablespoons brown sugar

• Heavy-duty aluminum foil

• 1-2 cups beef broth (optional for added moisture)

Instructions

Preparation:

1. Preheat oven to 325°F

2. Remove corned beef from package and discard any extra packaging, but save the spice packet

3. Rinse the corned beef under cold running water to remove excess brine, then pat completely dry with paper towels

Season and Wrap:

1. Place a large sheet of heavy-duty aluminum foil in a roasting pan or baking dish with high sides

2. Position the corned beef on the foil with the fat side facing up

3. Spread the Dijon mustard evenly over the entire surface of the corned beef, covering top, bottom, and sides

4. Sprinkle the contents of the spice packet over the mustard-coated top of the beef

5. Evenly distribute the brown sugar over the seasoned surface

6. If using beef broth, pour it around the corned beef in the pan, being careful not to wash off the seasonings

Baking:

1. Tightly wrap the corned beef with the aluminum foil, creating a sealed packet

2. Bake for 1 hour per pound of meat (3-4 hours for a 3-4 pound brisket)

3. During the final 15 minutes, carefully open the foil to allow the top to brown

4. Optional: For extra browning, broil for 3-5 minutes until the top is golden and slightly caramelized

Finishing:

1. Remove from oven and let the corned beef rest for 10-15 minutes before slicing

2. Transfer to a cutting board and slice against the grain for maximum tenderness

3. Serve immediately with accumulated juices from the pan

This oven-baked method produces incredibly tender, flavorful corned beef that falls apart easily. The foil-wrapping technique keeps the meat moist while the mustard and spice coating creates a delicious crust. The low, slow cooking ensures even doneness throughout the brisket.