Corned beef is sold in an airtight package with it own juice. Especially popular around Saint Patrick's Day, the meat can be prepared in a variety of ways, including baking it in the oven. The key to good corned beef is slow cooking because it is cut from beef brisket and is not naturally tender. Cooking corned beef in the oven is a reliable method; it allows the beef to be cooked slowly, leaving the final result juicy and tender.
Things You'll Need
Corned beef brisket
Deep-sided, covered roasting pan
Beef broth or water
Preheat the oven to 325 degrees Fahrenheit.
Open the brisket over the roasting pan and allow the juices to empty into the pan.
Place the corned beef into the pan, fat side up. Add beef broth or water to submerge the brisket completely. Cover the roaster with the lid.
Bake in the preheated oven for 1 hour per pound meat. Check the corned beef every hour and add additional broth or water if necessary to keep the brisket covered.
Remove from the oven and transfer the brisket to a serving platter. Cover loosely with aluminum foil and allow the corned beef to rest for 10 to 20 minutes before carving.
If you want to cook the traditional corned beef and cabbage meal, add one head of cabbage cut into wedges and 1 lb. small, quartered potatoes 1 hour before the end of the suggested cooking time for the brisket. Serve with a horseradish sauce for a traditional Saint Patrick's Day meal.
Refrigerate any leftover corned beef within 2 hours after the meal. Use refrigerated corned beef within three days or freeze for up to three months.
Corned beef can also be cooked on the stovetop in a Dutch oven or in a slow cooker.
If you find corned beef on sale for a good price, you can drain the corned beef and freeze the meat for up to one month before cooking.
Baked corned beef can be sliced for a traditional Rubin sandwich on rye bread with cheese.