Baked Corned Beef Briskets

Rose Mary Mogan


I have several recipes already posted for Corned Beef Briskets, one even won a Blue Ribbon, but I love to find creative new ways to challenge myself by creating a new version. I have made Corned Beef briskets like this many times before, but I never remembered to take pictures of it as I made it, but since yesterday was a very cool day & my husband requested Corned Beef, we pulled it from the freezer, & had a Irish Corned Beef Dinner & I remembered to take pictures.

I did serve it with Cabbage, Carrots, Onions & Potatoes, but this recipe is only about making the Briskets in the oven ENJOY


★★★★★ 1 vote

15 Min
3 Hr 30 Min


How to Make Baked Corned Beef Briskets


  1. Preheat oven to 350 degrees F. I had 2 brisket FLATS the largest one weighed 4 pounds and the other was just under 3 pounds. NOTE: THE FLATS ARE MUCH LEANER AND HAS LESS FAT THAN THE POINT CUTS, WHICH ARE THE ONLY ONES I BUY.
  2. You will need a meat rack and large pan to bake the briskets in the oven. Place the rack inside the pan then place the briskets on top of the rack with the fat side UP. This allows the meat to stay moist during baking.
  3. Add about 1 inch of water to the bottom of the pan, as well as the liquid from each of the corned Beef packages. THE WATER LEVEL SHOULD BE UNDERNEATH THE BASE OF THE WIRE RACK.
    Then sprinkle each of the briskets with the spice packet that was included in each package
  4. Now cover the rack and pan with a lid or a double or triple wrap of aluminum foil seal tightly. Place in the oven on lower rack and bake for 50 minutes to 1 hour per pound. I baked for 50 minutes per pound for the larger of the two briskets, if you are cooking more than one.
  5. The largest brisket was 4 pounds so I cooked it for 3 hours and 20 minutes. or until meat is fork temder. Then remove the foil or lid, increase the temperature to 375 degrees F, and bake the briskets for 10 additional minutes to brown a bit on top. Or you may want to add glaze if you so desire.
  6. Remove from oven and allow to sit and cool for about 10 to 15 minutes, then proceed to carve against the grain. This prevents the briskets from being stringy and chewy. Serve with your favorite veggies as desired.
  7. Note if you decide on cabbage with carrots onions and potatoes. Use the liquid that you baked the briskets in this adds lots of flavor to the vegetables. by carefully adding the liquid to a large pot. Add in the carrots and potatoes first, and cook for 10 minutes, then add in the cabbage and onions and cook for 20 additional minutes. Then serve as desired.
  8. Here is the link to my Blue Ribbon Winning Corned Beef recipe and this one is very good too.

Printable Recipe Card

About Baked Corned Beef Briskets

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Irish

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