Baked Corned Beef


Made with just 5 ingredients, this baked corned beef and cabbage is a low-carb version of the traditional Irish dish. It is braised in white wine and finished with a mustard glaze which yields a tender interior along with an explosion of delicious flavors.

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Braised Corned Beef And Cabbage Ingredients

  • 3 lb flat cut, corned beef brisket with spice packet
  • 1 cup dry white wine
  • 1/2 head of cabbage, cut into four wedges
  • 3 tablespoons Dijon mustard
  • 1 tablespoon sugar free maple syrup, optional

Baked Corned Beef Directions

  • Baked Corned Beef
  • Roasted Corned Beef Recipe

    whole brisket of beef next to parsley and cabbage

    Are you looking for the best baked corned beef recipe? You’re at the right place! There are just three words for this braised corned beef recipe: flavorful, tender and phenomenal! It’s also a keto version of the traditional Irish dish if you use sugar-free maple syrup for the glaze on top! Once you learn this glazed corned beef recipe, you’ll be able to make it at home. The oven roasted corned beef along with the braised cabbage has the perfect tender taste.

    One of the many best things about this baked corned beef recipe is that it doesn’t take a lot of time to make. Also, it features just 5 ingredients. Yes, just 5 ingredients that you’ll easily find in your pantry! So all you will have to do is pick up some corned beef brisket from the grocery store or butcher shop and you are ready to make corned beef dinner.

    The corned beef is braised in dry white wine for a few hours before it is finished under the broiler.

    Its tantalizing aromas will make everyone hungry. The oranges, yellows, and greens of corned beef and cabbage make it a spectacular sight on the dinner table. The crispy and crusty caramelized top makes the perfect combination with the juicy and tender brisket inside. The braised corned beef is glazed with sugar-free maple syrup (which is a low carb substitute for brown sugar found in many corned beef recipes) and grainy mustard, adding a slight hint of sweetness to contrast with the salty flavors. With a dash of peppercorns, cinnamon, and mustard seeds along with an assortment of cloves, nutmeg, crushed garlic and ginger, this corned beef recipe is an explosion of flavors.

    The cabbage is steamed in the beef juices and wine making it a nice combination with the braised corned beef. The cabbage also has the delicious corned beef flavor as it soaks up all the juices.

    a slab of corned beef brisket on a cutting board

    Types of Brisket Cuts

    Before you go out to buy the brisket cuts of corned beef, you must know the types of cuts. A flat cut is rectangular in shape with the fat layer running along the underside. The point cut is more triangular with a larger composition of fat running through it. This makes it more flavorful when you cook it.

    Should You Boil or Bake Corned Beef?

    This is another popular question that many people ask. In one line, it’s all up to you!

    Both methods yield a deliciously juicy and tender corned beef. If you simmer it in spiced water, it will keep the meat from drying out. But you must be careful with this method; overboiling can lead to tough meat which doesn’t taste good at all.

    The second method which involves baking the meat has two steps: braise then broil. The benefit of using this method is that it reduces the baking time by at least an hour. This means that you’ll be able to eat this delicious dish a little earlier! Plus it’s makes for a fork tender corned beef.

    If you want a crispy and crusty outer layer, you can also broil the brisket at the end. Just set the broiler on high and cook it for a few minutes until the top is golden.

    In this recipe, we cooked our oven baked corned beef brisket in a Dutch oven since we wanted to braise it and it should be kept covered. You can use a roasting pan, just make sure you cover your brisket with foil while it cooks.

    a slice of corned beef and cabbage on a dinner plate with mustard in a jar

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

    The spice packet that comes in a package of corned beef holds many secrets. Let’s quickly unearth them!

    It contains crushed bay leaves, coriander, crushed red pepper, mustard seeds, anise seeds, and peppercorns. Now that you know all the ingredients, you can imagine the delicious and flavorful explosion we’re about to make!

    If you are making this spice mix yourself, you can also store it in an airtight container and freeze it. Isn’t that amazing!

    Do You Have to Rinse the Brisket Before Cooking?

    The answer to this question is both yes and no. You can rinse the brisket, but it is not a requirement. If you want to wash away the excess salt, it is a good idea to rinse it. Once you rinse it, you can let it soak in chilled water for about half an hour. But do remember that rinsing the brisket leads to a milder flavor. So, ultimately, it is completely your choice whether you want to rinse it or not.

    a sliced off piece of corned beef brisket on a platter

    Is Corned Beef Keto?

    Yes! Thousand times yes! Corned beef has zero carbs, making it perfect for your low carb keto diet. What’s more is that this meat features protein along with vitamins and minerals. It is full of vitamin B12 as well as zinc, making it a healthy and delicious choice for you.

    What Wine Should You Use?

    This is the ultimate question that many people want to know about. We have used Sauvignon Blanc for the white wine. This is a dry wine from New Zealand. If you are looking for other white wines, you can go for Italian Pino Grigio, Trebbiano or Chardonnay.

    The wine helps to infuse the meat while braising with the perfect flavor and moistness that it will just melt in your mouth!

    seasoning on a beef brisket in a pot

    How Long to Cook Corned Beef In the Oven?

    You should bake the corned beef in the oven according to the size of the brisket. As a rule of thumb, you can bake one pound for an hour. It will turn tender, juicy and oh-so-yummy! The best way to check it is by using an instant-read meat thermometer. All you have to do is to probe the thermometer in the thickest part of the meat an alarm will beep once the meat is cooked.

    If you like your meat to be soft, tender and flaky, the temperature should be 195 degrees. But if you like firm (and, of course, tender) meat you can take it our once it reaches 180 degrees. Also, do remember to let the baked corned beef rest for about half an hour before you start slicing it.

    This allows for ‘carryover cooking’ and keeps the meat from drying out. After 30 minutes, you can slice the beef against the grain. Mind you, waiting for these 30 minutes is the hardest part of this recipe as the mouth-watering aroma tickles your nose and the soft tenderness of the meat entices you. But it is surely worth the wait! Once you sink your teeth in the juicy meat simmering with spicy flavors, the rest is history…

    What Temperature Should You Bake Corned Beef At?

    You should bake the corned beef at 325-350 degrees in the oven. This is the ideal range. However, if you want, you can keep the temperature lower as well, but it will take more time to finish.

    corned beef platter with plates and wine in the background

    Nutritional information & Macros

    Nutrition Information

    Baked Corned Beef

    Servings: 6

    Amount Per Serving
    Calories 462
    Fat 34g
    Protein 32g
    Total Carbs 2.7g
    Net Carbs 0.4g

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    1. WOW, great taste. I cooked a 4.5 lbs roast yesterday/Sunday, upped the wine to 1 1/2 cups, and extended cook time slightly. Really wonderful beef and Cabbage (personally not a big fan of boiled cabbage). Side dishes of boiled potatoes and carrots (for non-keto eaters). I loved this so much, and wife agreed, that I’m heading out to buy another roast for later this week (17th). I have questions if I might; 1) Can we use red wine, I only had 1 bottle of white left and plenty of Burgundy & Chianti, but used the Riesling, as you suggested. Other White varietals you’ve tried and liked? 2) Any info on pressure cooker or sous vide cooking options for this, and in line- is there a recommended internal meat temp to reach? Thanks much, heading out for more items on some of your other recipes as well. {Can’t find daikon radishes yet} LOL,

      1. I haven’t tried it with red wine but I think it would add a nice flavor too. I’ve used a Chardonnay and a Sauvignon Blanc. Both were delicious! I haven’t tried this recipe in the pressure cooker or sous vide. It should work. You would just have to look up directions on how to do it.

    2. This is by far the most delish corned beef recipe I’ve ever made!! My neighbor (whose father in law is FROM Ireland) told me “this was the BEST corned beef I’ve ever eaten–No Kidding!” My only change was to make my own “maple” slurry from granulated stevia, water and a touch of corn starch/ maple extract. Otherwise EXACTLY as instructed. I was skeptical of the wine, it absolutely MAKES the mustard sauce!! Thank you so much

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