Baked Corned Beef

Roasted Corned Beef Recipe

I’ve been making this baked corned beef every St. Patrick’s Day for years, and it’s hands down the best version I’ve tried. It’s braised in white wine, finished with a sugar-free maple Dijon glaze, and the result is fork-tender meat with a crispy caramelized top. It’s keto too, since the glaze uses sugar-free maple syrup instead of brown sugar.

The best part? It’s only 5 ingredients. Grab a corned beef brisket from the store, and you probably already have everything else in your pantry.

The brisket is braised in dry white wine for a few hours, then finished under the broiler.

The caramelized top with the juicy, tender brisket inside is what makes this recipe special. The glaze is sugar-free maple syrup and grainy mustard, which adds a touch of sweetness that balances the salty, spiced meat. Between the spice packet (peppercorns, mustard seeds, bay leaves) and the wine braise, every bite has serious depth of flavor.

The cabbage cooks right in the braising liquid, so it soaks up all those beef and wine juices. It’s the perfect side because it basically seasons itself.

Types of Brisket Cuts

Two cuts to know: the flat cut is leaner and rectangular with a fat layer on the bottom. The point cut is more triangular with fat marbled throughout, so it comes out more flavorful. I usually go with the flat cut for cleaner slices, but either works.

Should You Boil or Bake Corned Beef?

Honestly, both work. Simmering in spiced water keeps the meat moist, but overboiling makes it tough fast.

Baking is my preferred method: braise in the oven, then broil at the end. You get fork-tender meat with a crispy top, and it actually cuts about an hour off the total cook time compared to boiling.

I use a Dutch oven for this since it holds heat well and keeps everything covered. A roasting pan with foil works too.

What’s in the Spice Packet that Comes with Corned Beef?

The spice packet that comes with your brisket usually has crushed bay leaves, coriander, crushed red pepper, mustard seeds, anise seeds, and peppercorns. That’s a lot of flavor built right in.

If you’re making your own spice mix, store extras in an airtight container in the freezer.

Do You Have to Rinse the Brisket Before Cooking?

It’s up to you. I always rinse mine to wash off the excess salt, then pat it dry. If your brisket is really salty, soak it in cold water for 30 minutes before cooking. Just know that rinsing gives you a milder flavor, so skip it if you like things on the saltier side.

Is Corned Beef Keto?

Yes! Corned beef has zero carbs on its own, and this recipe comes in at just 0.4g net carbs per serving (the cabbage adds a tiny amount). It’s also packed with protein, B12, and zinc. A great low-carb dinner option.

What Wine Should You Use?

I used Sauvignon Blanc for this recipe. Any dry white wine works: Pinot Grigio, Trebbiano, or Chardonnay are all good options.

The wine adds acidity that helps break down the tough fibers in the brisket, so you end up with incredibly tender meat.

How Long to Cook Corned Beef In the Oven?

Plan for about 1 hour per pound. The best way to check doneness is with an instant-read thermometer inserted into the thickest part of the meat.

For fall-apart tender meat, pull it at 195°F. If you prefer sliceable but still tender, 180°F works. Let it rest for 20-30 minutes before slicing.

Resting lets carryover cooking finish the job and keeps the juices inside the meat. Always slice against the grain for the most tender pieces.

What Temperature Should You Bake Corned Beef At?

325-350°F is the sweet spot. You can go lower, but it’ll add more time. I stick with 325°F for this recipe.