Description
This easy oven-baked flat cut corned beef brisket is juicy, tender, and packed with flavor—no boiling required! Perfect for St. Patrick’s Day or a comforting family meal, it slices beautifully and makes epic leftovers.
Ingredients
Scale
- 4–6 lbs flat cut corned beef brisket, with spice packet
- Water (for the pan)
- Optional: potatoes, carrots, onion, cabbage
Instructions
- Preheat oven to 325°F (163°C). Set a roasting rack in a large roasting pan. Fill with water just below the rack.
- Rinse brisket under cold water and pat dry. Trim fat cap to about 1 inch.
- Place brisket fat-side up on the rack. Sprinkle with spice packet or homemade blend.
- Cover pan tightly with foil or a lid. Bake for 2 hours.
- Uncover and bake for 1 additional hour, adding more water if needed.
- (Optional) Add potatoes and carrots 45 minutes before the end, onions at 30 minutes, and cabbage for the final 20 minutes.
- Remove brisket from oven. Rest for 10–15 minutes before slicing against the grain.
Notes
Rinse the brisket to reduce salt. Bake fat-side up for extra moisture. Keeps well in the fridge for 4 days or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Oven-Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 2g
- Sodium: 1200mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg