How to Make Corned Beef in the Oven – Taste of Home

Corned beef cooked in the oven recipe

Canned beef isn’t exactly a tradition that has a lot of variation: it usually turns out to taste the same year after year. Of course, we love that usual taste, so we don’t usually complain!

We’ve still managed to have fun with it over the years, making corned beef breast from scratch to reduce the salt content and smoking corned beef to give it a pastrami-like flavor. So why not try making a baked corned beef instead of a boiled one?

Cooking canned beef in a hermetically sealed roasting pan with water ensures that moisture is trapped inside the breast, resulting in one of the best canned meats we’ve ever tasted.

How is canned beef cooked in the oven?

Corned Beef & Cabbage Prep With Pot, Meat & Vegetables For Traditional St. PatrickLisa J. Goodman/gettyimages

Step 1: Blanch

Before baking corned beef, we recommend blanching it briefly in boiling water. Canned beef is cured in salt, and simmering it will help extract some of that salty taste. Start by rinsing off excess salt from corned beef and place it in a large pot. Add enough water to cover the meat and bring to a boil over high heat. When the water begins to bubble vigorously, discard the water and dry the corned meat.

Step 2: Bake

Canned fresh meat in a glass pan on Patrick's dayBasya555/gettyimages

Meanwhile, preheat oven to 350°F. Place the corned beef fat on a grilling sheet with a rack or use an oven-safe rack inside a bordered baking sheet. If you have neither, place the corned meat on top of a bed of chopped onions so that it is elevated from the pan. Feel free to rub the top of the corned beef with mustard and Dijon seasonings, or you can keep things simple and roast them as is.

Add 1/2 inch of water to the roasting tray and wrap the pan tightly with foil. Bake for 2 to 3 hours (depending on the size of the breast), until the meat reaches an internal temperature of 195°. Check the pan from time to time to make sure it still contains water.

Step 3: Add vegetables (optional)

A high-angle close-up of some corned beef, cabbage, carrots and red potatoes on a green plate.DebbiSmirnoff/gettyimages

To make an easy side dish, add potatoes, carrots and onions to the pan for the last hour, placing them under the rack with the meat preserved. To complete the meal, serve the meat and vegetables with a side of fried cabbage.

Step 4: Roast (optional)

To create a crispy crust on top of the breast, remove the aluminum foil after the breast reaches the desired temperature. Place the grill over high heat and cook for 2 to 3 minutes, until the top is golden and crispy.

At what temperature is canned meat cooked in the oven?

conada beef breast, vegetables and spicesCandice Bell/gettyimages

We like to bake corned beef in a 350° oven. It can drop to 275° (the temperature we recommend for smoked corned beef), but it will take an extra hour or two to finish.

How long is corned beef baked per pound?

As a general rule, corned beef takes about an hour per pound to bake. Here’s a guide to make things easier

: Weight of corned beef

Cooking time

1 lbs 1 hr 2 lbs 2 hrs 3 lbs 3 hrs 3.5 lbs 3 hrs 30 mins 4 lbs 4 hrs 4.5 lbs 4 hrs 30 mins 5 lbs 5 hrs

Note: All times are accurate for an oven at 350°

F. The best way to know for sure when your corned


is finished

is to use an instant-read meat thermometer. Try the corned beef on the thickest part of the meat, and the alarm will sound when you’re done. We like 195° for super tender and flaky corned beef, but you can pull the meat when it reaches 180° if you prefer firm (but still tender) slices. Either way, let it sit for at least 30 minutes before cutting it against the grain and serving.

Should you boil or bake corned meat?

Really, it’s up to you. Both methods create a juicy and tender corned beef when done correctly. Traditional recipes, such as our corned beef and cabbage or glazed corned beef, call for simmering canned beef in seasoned water for about three hours. We like this method because the water creates a moisture barrier that prevents the meat from drying out, but it’s also easy to accidentally boil too vigorously, creating hard bags on the meat.

Baked corned meat, on the other hand, requires a two-step process: blanching and then baking, but the higher oven temperature also reduces cooking time by about an hour. We also like to have the option to roast the cooked breast at the end, developing an unforgettable crispy crust that is hard to beat.

Bottom line: If you’re a traditionalist, go ahead and keep boiling, but baked corned beef is definitely worth trying if you’ve never made it.

How is canned meat stored in the oven?

If you have leftovers, store them in an airtight container with the cooking juices in the fridge for up to four days. Leftover corned beef can be reheated in a pan with a little beef broth or water, thinly sliced and made into a Reuben or minced into canned hashish. However, those are not your only options. Here are a few more ways to use leftover corned beef. Culinary specialist with more than 10 years of experience in the restaurant industry.

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