Corned Beef Brisket

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If you think corned beef brisket is just for boiling, get ready to change your mind. This corned beef brisket is oven-roasted to tender, juicy perfection, with an irresistible crust and a deep, classic flavor thanks to a custom spice rub (way better than any store packet!). It’s the kind of meal that feels right at home for St. Patrick’s Day or any time you want a hearty, cozy centerpiece for your table—plus, it’s much easier than you might think.

Sliced oven-roasted corned beef brisket on a plate, topped with spices and fresh parsley, and another close-up showing the brisket being sliced with a knife. The text "Corned Brisket" is in the center of the collage.

Why You’ll Love This Corned Beef Brisket

Easy, Hands-Off, and Bursting with Flavor

Oven-roasted for juicy results: Moist, tender meat every time, with a beautiful crust.
Homemade spice rub: Unlocks big, bold flavors—skip the pre-mixed packet!
Minimal prep: Just rinse, rub, and roast.
Perfect for holidays or meal prep: Feeds a crowd and leftovers are legendary.
Customizable: Adjust the spice blend to your taste—add bay leaves, mustard seeds, or even a pinch of red pepper flakes.

Ingredients & Swaps

Corned beef brisket: 3 pounds, pre-brined (trim excess fat for best results)
Coriander seeds: Earthy and classic
Whole allspice berries: For warm spice
Whole cloves: Subtle sweetness
Light brown sugar: Caramelizes for a deep crust
Freshly ground black pepper: Adds a kick

Optional add-ins

Mustard seeds, bay leaves, red pepper flakes: For extra flavor dimension

For precise amounts, check the recipe card at the end of the post.

Raw brisket on a wooden board surrounded by small bowls of salt, black peppercorns, brown sugar, and mustard seeds.

Tips for the Best Oven-Roasted Corned Beef Brisket

Rinse and trim the brisket: Gets rid of excess salt from the brine and any large fatty patches.
Crush the spices: Lightly break up whole spices for maximum flavor.
Roast covered first: Traps steam and helps the meat get ultra-tender.
Uncover to finish: Creates that irresistible caramelized crust.
Let it rest: Rest 15 minutes before slicing for the juiciest slices.
Slice against the grain: For the most tender bite.

How to Make Corned Beef Brisket

Let’s get right to the point—this recipe is as easy as it gets, but delivers restaurant-level results!

Instructions Overview

Step 1: Prep the Brisket

Preheat oven to 325°F (163°C).
Trim excess fat from the brisket and rinse under cold water.
Pat dry and place fat side up on a rack in a roasting pan.

Step 2: Make the Spice Rub

In a bowl, lightly crush coriander, allspice, and cloves (a wooden spoon or mortar & pestle works).
Stir in brown sugar and black pepper.

Whole spices being crushed in a mortar and pestle to make a flavorful corned beef brisket spice rub.

Step 3: Season the Brisket

Spread spice rub evenly over the top of the brisket.

Raw corned beef brisket covered in a homemade spice rub, ready for oven roasting on a white cutting board.

Step 4: Add Moisture & Roast

Pour 6 cups water into the roasting pan (not over the meat—just around it).
Cover pan tightly with foil.

Corned beef brisket wrapped tightly with foil in a roasting pan before slow roasting in the oven.

Step 5: Slow Roast, Then Uncover

Roast for 2 hours (covered).
Remove foil, then continue roasting uncovered for about 1 hour, until the brisket is fork-tender and has a nice crust.

Corned beef brisket roasting in a pan filled with savory cooking liquid for extra juicy and tender meat.

Step 6: Rest & Slice

Transfer brisket to a cutting board and let rest 15 minutes.
Slice against the grain and serve!

A knife slicing through a tender corned beef brisket, showing a juicy, seasoned crust and pink meat inside.

Thick slices of oven-roasted corned beef brisket with a golden brown spice crust on a white platter.

Real Talk: The Brisket That Converts Everyone

The first time I roasted corned beef brisket instead of boiling it, the table went silent—except for the happy sounds of “mmmmm.” The deep, savory crust and melt-in-your-mouth slices converted even the skeptics. If you’re ready for a new family favorite, this is your moment.

Juicy oven-roasted corned beef brisket sliced on a white plate, topped with spices and a little broth.

FAQ

Do I need to soak the brisket before cooking?

A quick rinse and trim are usually enough, but for less salt, soak in cold water for 1–2 hours, then proceed with the recipe.

Can I use a larger brisket?

Yes! Roast time may need a slight increase (add 15–30 minutes per extra pound), but the method is the same.

Is it okay to use ground spices instead of whole?

You can! Use about half the amount of ground as you would whole for a similar flavor hit.

Can I freeze leftovers?

Absolutely. Wrap tightly and freeze for up to 2 months. Thaw and reheat gently.