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
- Aluminum foil
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.