Unwrap the possibilities of corned beef beyond the classic boil! Whether you’re craving cozy comfort food or impressive weekend dinners, these savory baked recipes transform that humble brisket into tender, flavor-packed masterpieces. From simple sheet-pan meals to creative casseroles, get ready to discover 20 delicious ways your oven can work its magic. Let’s dive into these mouthwatering ideas that’ll have everyone asking for seconds!
Classic Baked Corned Beef with Mustard Glaze
Venturing into holiday classics doesn’t require a chef’s touch. This baked corned beef delivers deep flavor with minimal fuss. A sweet and tangy mustard glaze creates a perfect crust.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 3 hours
Ingredients
For the Corned Beef:
– 1 (3 to 4 lb) corned beef brisket with spice packet
– 4 cups water
For the Mustard Glaze:
– 1/2 cup Dijon mustard
– 1/4 cup packed brown sugar
– 2 tbsp apple cider vinegar
Instructions
1. Preheat your oven to 325°F.
2. Rinse the corned beef brisket under cold water to remove excess brine.
3. Place the brisket, fat-side up, in a large Dutch oven or oven-safe pot with a lid.
4. Sprinkle the contents of the spice packet evenly over the meat.
5. Pour 4 cups of water into the pot around the brisket, not over the top.
6. Cover the pot tightly with its lid.
7. Bake the corned beef at 325°F for 2 hours and 30 minutes.
8. While the beef bakes, whisk together 1/2 cup Dijon mustard, 1/4 cup brown sugar, and 2 tbsp apple cider vinegar in a small bowl to make the glaze.
9. After 2 hours and 30 minutes, carefully remove the pot from the oven and uncover it.
10. Using a basting brush, coat the entire top surface of the brisket with the prepared mustard glaze.
11. Return the uncovered pot to the oven and bake for an additional 30 minutes at 325°F, or until the glaze is sticky and caramelized.
12. Transfer the glazed corned beef to a cutting board and let it rest for 15 minutes before slicing against the grain.
Always slice corned beef against the grain for maximum tenderness. The water in the pot creates steam for moist cooking, so keep the lid sealed. Letting the meat rest ensures the juices redistribute, preventing a dry result. Aromatic, tender meat yields to a sharp knife, contrasting with the sweet, tangy crust. Accompany thick slices with roasted potatoes or shred for a standout Reuben sandwich filling.
Honey Garlic Baked Corned Beef
Whip up a holiday-worthy main with minimal effort. This honey garlic baked corned beef transforms a classic with sweet and savory notes. It’s perfect for feeding a crowd without constant attention.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 3 hours
Ingredients
For the corned beef:
– 1 (4-pound) corned beef brisket with spice packet
– 4 cups water
For the honey garlic glaze:
– 1/2 cup honey
– 1/4 cup Dijon mustard
– 4 cloves garlic, minced
– 2 tablespoons apple cider vinegar
Instructions
1. Preheat your oven to 325°F.
2. Place the corned beef brisket, fat-side up, in a large Dutch oven or oven-safe pot.
3. Sprinkle the contents of the spice packet evenly over the brisket.
4. Pour 4 cups of water into the pot around the brisket.
5. Cover the pot tightly with a lid or aluminum foil.
6. Bake in the preheated oven for 2 hours and 30 minutes.
7. While the beef bakes, make the glaze: combine 1/2 cup honey, 1/4 cup Dijon mustard, 4 minced garlic cloves, and 2 tablespoons apple cider vinegar in a small bowl. Whisk until smooth.
8. After 2 hours and 30 minutes, carefully remove the pot from the oven. Tip: Use oven mitts as the pot will be very hot.
9. Drain and discard all the liquid from the pot.
10. Using a sharp knife, score the fat cap on the brisket in a crosshatch pattern. Tip: Scoring helps the glaze penetrate and creates a better crust.
11. Pour the prepared honey garlic glaze evenly over the top of the brisket, using a brush to coat it completely.
12. Return the uncovered pot to the oven.
13. Bake for an additional 30 minutes, or until the glaze is bubbling and has caramelized into a deep golden-brown crust. Tip: Check at 25 minutes to prevent burning.
14. Transfer the brisket to a cutting board and let it rest for 15 minutes before slicing against the grain.
A sticky, lacquered crust gives way to incredibly tender, flavorful meat. The honey caramelizes into a sweet counterpoint to the savory, garlicky mustard. Serve it sliced thin on rye bread with a sharp mustard or alongside roasted root vegetables for a complete meal.
Baked Corned Beef and Cabbage Casserole
Holiday leftovers get a delicious makeover in this comforting casserole. Transform your corned beef and cabbage into a creamy, cheesy bake that’s perfect for a cozy family dinner. It’s a simple, one-dish wonder that delivers big flavor with minimal effort.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the casserole base:
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 3 cups shredded cooked corned beef
– 4 cups shredded green cabbage
– 1 teaspoon dried thyme
– 1/2 teaspoon black pepper
For the sauce:
– 2 cups whole milk
– 1/4 cup all-purpose flour
– 2 cups shredded sharp cheddar cheese
– 1/2 teaspoon garlic powder
For the topping:
– 1 cup panko breadcrumbs
– 2 tablespoons melted unsalted butter
Instructions
1. Preheat your oven to 375°F. Grease a 9×13-inch baking dish lightly with cooking spray or butter.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Add the 3 cups shredded corned beef, 4 cups shredded cabbage, 1 teaspoon dried thyme, and 1/2 teaspoon black pepper to the skillet. Cook for 8-10 minutes, stirring frequently, until the cabbage is wilted and tender. Tip: Shred the corned beef against the grain for the best texture.
4. Transfer the corned beef and cabbage mixture to the prepared baking dish, spreading it into an even layer.
5. In a medium saucepan, whisk together 2 cups whole milk and 1/4 cup all-purpose flour until smooth. Cook over medium heat, whisking constantly, for 5-7 minutes until the mixture thickens to a gravy-like consistency.
6. Remove the saucepan from heat. Stir in 2 cups shredded cheddar cheese and 1/2 teaspoon garlic powder until the cheese is fully melted and the sauce is smooth.
7. Pour the cheese sauce evenly over the corned beef and cabbage layer in the baking dish.
8. In a small bowl, combine 1 cup panko breadcrumbs and 2 tablespoons melted butter. Mix until the breadcrumbs are evenly coated.
9. Sprinkle the buttered breadcrumb mixture evenly over the top of the casserole. Tip: For extra crunch, toast the panko in a dry skillet for 2-3 minutes before mixing with the butter.
10. Bake the casserole, uncovered, at 375°F for 25-30 minutes, until the top is golden brown and the sauce is bubbling around the edges. Tip: Let the casserole rest for 10 minutes after baking for easier serving.
11. Carefully remove the casserole from the oven. Serve hot.
Cheesy, creamy, and packed with savory flavor, this casserole turns classic ingredients into a hearty new meal. The tender cabbage and corned beef soak up the rich sauce, while the crispy panko topping adds a satisfying crunch. For a fun twist, serve it in individual ramekins or alongside a dollop of whole-grain mustard for a tangy kick.
Spicy Brown Sugar Baked Corned Beef
A bold twist on a classic, this spicy brown sugar baked corned beef delivers sweet heat and tender texture. It’s perfect for a holiday centerpiece or a weeknight upgrade, with minimal hands-on effort. You’ll love the sticky, caramelized crust and juicy interior.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 3 hours
Ingredients
For the corned beef:
– 1 (3 to 4 lb) corned beef brisket with spice packet
– 4 cups water
For the glaze:
– 1 cup packed dark brown sugar
– 1/4 cup Dijon mustard
– 2 tbsp apple cider vinegar
– 1 tbsp hot sauce (like Frank’s RedHot)
– 1 tsp garlic powder
– 1/2 tsp ground black pepper
Instructions
1. Preheat your oven to 325°F.
2. Rinse the corned beef brisket under cold water to remove excess salt.
3. Place the brisket fat-side up in a large Dutch oven or oven-safe pot.
4. Sprinkle the included spice packet evenly over the brisket.
5. Pour 4 cups of water into the pot around the brisket, not over the top.
6. Cover the pot tightly with a lid or aluminum foil.
7. Bake at 325°F for 2 hours and 30 minutes.
8. While baking, whisk together 1 cup dark brown sugar, 1/4 cup Dijon mustard, 2 tbsp apple cider vinegar, 1 tbsp hot sauce, 1 tsp garlic powder, and 1/2 tsp black pepper in a small bowl until smooth.
9. After 2 hours and 30 minutes, carefully remove the pot from the oven and increase the oven temperature to 400°F.
10. Tip: Use tongs to transfer the brisket to a foil-lined baking sheet, fat-side up, reserving the cooking liquid.
11. Brush the entire surface of the brisket generously with the brown sugar glaze using a pastry brush.
12. Tip: For extra caramelization, spoon any remaining glaze over the brisket halfway through baking.
13. Return the brisket to the oven, uncovered, and bake at 400°F for 30 minutes, or until the glaze is bubbly and deeply browned.
14. Remove from the oven and let rest for 15 minutes on a cutting board.
15. Tip: Slice against the grain with a sharp knife for the most tender pieces.
16. Serve warm.
Here’s a rich, sticky crust that crackles with each bite, giving way to fall-apart tender meat infused with sweet and spicy flavors. Try it sliced thin for sandwiches with rye bread and pickles, or serve thick slabs alongside roasted potatoes and braised cabbage for a hearty meal.
Baked Corned Beef with Root Vegetables
You’ve probably got a corned beef brisket sitting in your fridge right now. This one-pan bake transforms it into a hearty, hands-off meal with minimal cleanup. Perfect for feeding a crowd or enjoying leftovers all week.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– For the corned beef:
– 1 (3-4 lb) corned beef brisket with spice packet
– 4 cups water
– For the vegetables:
– 1 lb baby potatoes, halved
– 3 large carrots, peeled and cut into 2-inch chunks
– 1 large onion, cut into 1-inch wedges
– 1 tbsp olive oil
– 1/2 tsp black pepper
Instructions
1. Preheat your oven to 325°F.
2. Place the corned beef brisket, fat-side up, in a large Dutch oven or roasting pan.
3. Sprinkle the contents of the spice packet evenly over the brisket.
4. Pour 4 cups of water into the pan around the brisket.
5. Cover the pan tightly with a lid or aluminum foil.
6. Bake the brisket for 2 hours and 30 minutes.
7. While the brisket bakes, toss the halved baby potatoes, carrot chunks, and onion wedges with 1 tbsp of olive oil and 1/2 tsp of black pepper in a large bowl.
8. After 2 hours and 30 minutes, remove the pan from the oven and carefully uncover it.
9. Arrange the seasoned vegetables around the brisket in the pan.
10. Increase the oven temperature to 350°F.
11. Return the uncovered pan to the oven and bake for 1 more hour, or until the brisket is fork-tender and the vegetables are golden brown.
12. Transfer the brisket to a cutting board and let it rest for 10 minutes before slicing against the grain.
13. Serve the sliced brisket with the roasted vegetables and pan juices.
Very tender and savory, the corned beef shreds easily with a fork, while the root vegetables caramelize in the flavorful drippings. For a creative twist, pile the sliced meat and veggies onto toasted rye bread with a swipe of mustard for an epic sandwich the next day.
Maple Glazed Baked Corned Beef
Gather your ingredients for a sweet and savory twist on a classic. This maple-glazed corned beef bakes to tender perfection with a caramelized crust. It’s an effortless upgrade for any holiday or weeknight dinner.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 3 hours
Ingredients
For the corned beef:
– 1 (3-4 pound) corned beef brisket with spice packet
– 4 cups water
For the glaze:
– 1/2 cup pure maple syrup
– 1/4 cup Dijon mustard
– 2 tablespoons brown sugar
– 1 tablespoon apple cider vinegar
Instructions
1. Preheat your oven to 325°F.
2. Rinse the corned beef brisket under cold water to remove excess salt.
3. Place the brisket fat-side up in a large Dutch oven or oven-safe pot.
4. Sprinkle the contents of the spice packet evenly over the meat.
5. Pour 4 cups of water into the pot around the brisket.
6. Cover the pot tightly with a lid or aluminum foil.
7. Bake in the preheated oven for 2 hours and 30 minutes.
8. While the beef bakes, whisk together 1/2 cup maple syrup, 1/4 cup Dijon mustard, 2 tablespoons brown sugar, and 1 tablespoon apple cider vinegar in a small bowl to make the glaze.
9. After 2 hours and 30 minutes, carefully remove the pot from the oven. Tip: Use oven mitts as the pot will be very hot.
10. Drain and discard all the liquid from the pot.
11. Increase the oven temperature to 400°F.
12. Brush the entire surface of the brisket generously with the prepared maple glaze.
13. Return the uncovered pot to the 400°F oven.
14. Bake for an additional 30 minutes, or until the glaze is bubbling and has formed a dark, caramelized crust. Tip: Baste the beef with pan juices halfway through for extra flavor.
15. Remove the pot from the oven and transfer the glazed corned beef to a cutting board.
16. Let the meat rest for 15 minutes before slicing against the grain. Tip: Slicing against the grain ensures tender, not chewy, pieces.
17. Slice the corned beef and serve.
Zesty and rich, the glaze forms a sticky, sweet shell that cracks to reveal incredibly tender, flavorful meat. The mustard cuts through the sweetness for a perfectly balanced bite. Serve it sliced thin on rye bread with Swiss cheese for an epic sandwich, or alongside roasted potatoes and braised cabbage.
Baked Corned Beef and Potato Hash
Gather your leftover corned beef and transform it into a hearty, one-pan meal. This baked hash is perfect for a lazy weekend brunch or a simple weeknight dinner. It’s crispy, savory, and incredibly satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– For the base:
– 1.5 lbs russet potatoes, peeled and diced into 1/2-inch cubes
– 1 medium yellow onion, diced
– 2 tbsp olive oil
– For the hash:
– 12 oz cooked corned beef, shredded or chopped
– 4 large eggs
– 1/2 tsp black pepper
– 1/4 tsp salt
Instructions
1. Preheat your oven to 400°F.
2. Toss the diced potatoes and onion with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper in a large bowl.
3. Spread the potato-onion mixture in a single layer on a rimmed baking sheet.
4. Roast for 25 minutes, stirring halfway through, until the potatoes are tender and starting to brown.
5. Remove the baking sheet from the oven and evenly scatter the 12 oz of shredded corned beef over the potatoes.
6. Use a spoon to create 4 small wells in the hash mixture.
7. Crack 1 large egg into each well.
8. Return the baking sheet to the oven and bake for 12-15 minutes, or until the egg whites are fully set and the yolks reach your desired doneness.
9. Remove from the oven and let it rest for 5 minutes before serving.
Vividly golden potatoes and crispy corned beef bits create a fantastic textural contrast with the rich, runny egg yolks. The savory, salty notes from the beef permeate every bite. For a fresh twist, serve it topped with a dollop of sour cream or a sprinkle of chopped chives.
Balsamic Glazed Baked Corned Beef
Tender corned beef gets a sweet-tangy upgrade with this balsamic glaze. This recipe transforms a classic into a showstopper with minimal effort. The glaze caramelizes into a sticky, flavorful crust during baking.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
For the corned beef:
– 1 (3-4 pound) corned beef brisket with spice packet
– 4 cups water
For the balsamic glaze:
– 1/2 cup balsamic vinegar
– 1/4 cup brown sugar
– 2 tablespoons Dijon mustard
– 1 tablespoon olive oil
– 2 cloves garlic, minced
Instructions
1. Preheat your oven to 325°F.
2. Place the corned beef brisket fat-side up in a large Dutch oven or oven-safe pot with a lid.
3. Sprinkle the contents of the spice packet evenly over the brisket.
4. Pour 4 cups of water into the pot around the brisket, ensuring it does not cover the top of the meat.
5. Cover the pot tightly with its lid and bake for 2 hours.
6. While the beef bakes, make the glaze: combine 1/2 cup balsamic vinegar, 1/4 cup brown sugar, 2 tablespoons Dijon mustard, 1 tablespoon olive oil, and 2 minced garlic cloves in a small saucepan.
7. Bring the glaze mixture to a simmer over medium heat, then reduce heat to low and cook for 8-10 minutes until it thickens slightly. Tip: Stir frequently to prevent the sugar from burning.
8. After 2 hours, carefully remove the pot from the oven and increase the oven temperature to 400°F.
9. Transfer the brisket to a foil-lined baking sheet, discarding the cooking liquid.
10. Use a sharp knife to score the fat cap in a crosshatch pattern. Tip: Scoring helps the glaze penetrate and creates more surface area for caramelization.
11. Brush half of the balsamic glaze evenly over the entire surface of the brisket.
12. Bake the glazed brisket at 400°F for 15 minutes.
13. Remove the brisket from the oven and brush with the remaining glaze.
14. Return to the oven and bake for an additional 15 minutes, or until the glaze is bubbling and has formed a dark, sticky crust. Tip: Let the meat rest for 10 minutes before slicing against the grain for maximum tenderness.
15. Slice the beef against the grain into 1/4-inch thick pieces.
Nothing beats the contrast of the sweet, tangy crust against the savory, fall-apart beef. The glaze reduces to a sticky, almost candied coating that crackles slightly when sliced. Serve it piled high on rye bread with spicy mustard or alongside roasted potatoes to soak up the flavorful juices.
Baked Corned Beef with Guinness Gravy
Whip up this hearty baked corned beef with Guinness gravy for a satisfying meal that’s perfect for a cozy dinner. The rich, malty gravy adds depth to the tender meat, making it a standout dish. It’s straightforward to prepare with minimal hands-on time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 3 hours
Ingredients
– For the corned beef:
– 3 lb corned beef brisket with spice packet
– 1 onion, chopped
– 4 cloves garlic, minced
– 2 cups water
– For the Guinness gravy:
– 1 cup Guinness beer
– 2 cups beef broth
– 2 tbsp all-purpose flour
– 2 tbsp unsalted butter
– 1 tsp black pepper
Instructions
1. Preheat the oven to 325°F.
2. Place the corned beef brisket in a large Dutch oven or oven-safe pot.
3. Sprinkle the spice packet from the brisket evenly over the meat.
4. Add the chopped onion and minced garlic around the brisket.
5. Pour 2 cups of water into the pot, ensuring it covers the bottom but not the brisket fully.
6. Cover the pot with a tight-fitting lid and bake for 2 hours and 30 minutes.
7. Remove the pot from the oven and transfer the brisket to a cutting board to rest for 10 minutes.
8. While the brisket rests, make the gravy by melting 2 tbsp of unsalted butter in a saucepan over medium heat.
9. Whisk in 2 tbsp of all-purpose flour and cook for 1 minute until golden brown.
10. Gradually pour in 1 cup of Guinness beer, whisking constantly to prevent lumps.
11. Add 2 cups of beef broth and 1 tsp of black pepper, then bring to a simmer.
12. Cook the gravy for 5 minutes, stirring occasionally, until it thickens to a coating consistency.
13. Slice the corned beef against the grain into thin pieces.
14. Serve the sliced corned beef drizzled with the Guinness gravy.
Yield tender, juicy slices that pair beautifully with the robust, slightly bitter gravy. For a creative twist, serve it over mashed potatoes or with crusty bread to soak up the extra sauce.
Herb-Crusted Baked Corned Beef
Nothing beats a holiday centerpiece that practically cooks itself. Herb-crusted baked corned beef delivers tender, flavorful meat with minimal hands-on work. This recipe transforms a classic into a showstopper with a savory, crunchy topping.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 3 hours
Ingredients
For the corned beef:
– 1 (3-pound) corned beef brisket with spice packet
– 4 cups water
For the herb crust:
– 1/2 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh thyme
– 2 tablespoons Dijon mustard
– 1 tablespoon olive oil
Instructions
1. Preheat your oven to 325°F.
2. Rinse the 3-pound corned beef brisket under cold water and pat it completely dry with paper towels. Tip: Drying the surface helps the crust adhere better.
3. Place the brisket, fat-side up, in a large Dutch oven or oven-safe pot with a lid.
4. Sprinkle the contents of the spice packet evenly over the brisket.
5. Pour 4 cups of water into the pot around the brisket, not directly over the top.
6. Cover the pot tightly with its lid and transfer it to the preheated oven.
7. Bake for 2 hours and 30 minutes.
8. While the beef bakes, prepare the herb crust. In a medium bowl, combine 1/2 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, 2 tablespoons chopped fresh parsley, and 1 tablespoon chopped fresh thyme.
9. Drizzle 1 tablespoon of olive oil over the breadcrumb mixture and stir until the crumbs are evenly coated.
10. After 2 hours and 30 minutes, carefully remove the pot from the oven. Increase the oven temperature to 400°F.
11. Using tongs, transfer the hot brisket to a rimmed baking sheet lined with foil or a wire rack. Discard the cooking liquid.
12. Brush the entire top and sides of the hot brisket with 2 tablespoons of Dijon mustard. Tip: The mustard acts as a flavorful glue for the crust.
13. Press the prepared herb crust mixture firmly onto the mustard-coated surface of the brisket.
14. Return the brisket to the 400°F oven, uncovered.
15. Bake for 30 minutes, or until the crust is golden brown and crisp. Tip: For extra browning, broil for the final 1-2 minutes, watching closely to prevent burning.
16. Transfer the brisket to a cutting board and let it rest for 15 minutes before slicing against the grain.
Perfectly baked corned beef boasts a tender, pull-apart texture beneath its crisp, savory crust. The mustard and herbs cut through the rich, salty meat beautifully. Serve thick slices on a platter with roasted potatoes or shred it for exceptional Reuben sandwiches the next day.
Baked Corned Beef and Swiss Cheese Sliders
Nothing beats a crowd-pleasing appetizer that comes together in minutes. Need a game-day snack or party finger food? These sliders deliver savory satisfaction with minimal effort. Serving: 12 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– For the sliders:
– 1 package (12 count) Hawaiian sweet rolls
– 1 lb thinly sliced corned beef
– 12 slices Swiss cheese
– For the sauce:
– 1/2 cup unsalted butter, melted
– 1 tbsp Dijon mustard
– 1 tbsp Worcestershire sauce
– 1 tsp onion powder
– 1/2 tsp garlic powder
Instructions
1. Preheat your oven to 350°F.
2. Without separating the rolls, slice the entire package of Hawaiian sweet rolls in half horizontally to create a top and bottom slab.
3. Place the bottom slab of rolls in a 9×13-inch baking dish.
4. Layer all 1 lb of thinly sliced corned beef evenly over the bottom rolls.
5. Place all 12 slices of Swiss cheese over the corned beef layer.
6. Place the top slab of rolls over the cheese layer.
7. In a small bowl, whisk together 1/2 cup melted unsalted butter, 1 tbsp Dijon mustard, 1 tbsp Worcestershire sauce, 1 tsp onion powder, and 1/2 tsp garlic powder until fully combined.
8. Tip: For deeper flavor, let the sauce mixture sit for 5 minutes before using.
9. Using a pastry brush, generously brush all of the sauce mixture over the top of the rolls, ensuring it soaks into the seams.
10. Cover the baking dish tightly with aluminum foil.
11. Bake at 350°F for 10 minutes.
12. Remove the foil and continue baking for 5 more minutes, or until the cheese is fully melted and the tops are golden brown.
13. Tip: Check at the 4-minute mark after removing foil to prevent over-browning.
14. Remove the baking dish from the oven and let rest for 2 minutes.
15. Tip: For clean cuts, use a sharp serrated knife to slice between the rolls while still warm.
16. Serve immediately.
Rich, melty Swiss cheese binds the salty corned beef to the subtly sweet rolls. The buttery sauce creates a crispy, flavorful crust that contrasts the tender interior. Try serving them with a side of tangy Thousand Island dressing for dipping or alongside a crisp dill pickle spear.
Pineapple Glazed Baked Corned Beef
Pineapple glazed baked corned beef transforms a classic into something special with sweet-tangy flavors. This easy recipe yields tender, flavorful meat perfect for holidays or weeknight dinners. You’ll need a few simple ingredients and about three hours of mostly hands-off time.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 3 hours
Ingredients
For the corned beef:
– 1 (3-4 lb) corned beef brisket with spice packet
– 4 cups water
For the pineapple glaze:
– 1 cup pineapple juice
– 1/2 cup brown sugar
– 1/4 cup ketchup
– 2 tbsp Dijon mustard
– 1 tbsp apple cider vinegar
– 1/2 tsp garlic powder
Instructions
1. Preheat your oven to 325°F.
2. Place the corned beef brisket fat-side up in a large Dutch oven or oven-safe pot with a lid.
3. Sprinkle the spice packet evenly over the brisket.
4. Pour 4 cups of water around the brisket, being careful not to wash off the spices.
5. Cover the pot tightly with its lid or aluminum foil.
6. Bake at 325°F for 2 hours and 30 minutes.
7. While the brisket bakes, combine 1 cup pineapple juice, 1/2 cup brown sugar, 1/4 cup ketchup, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, and 1/2 tsp garlic powder in a small saucepan over medium heat.
8. Bring the glaze mixture to a simmer, stirring frequently to dissolve the sugar completely.
9. Reduce heat to low and simmer for 10-12 minutes until the glaze thickens slightly to a syrup consistency.
10. Remove the brisket from the oven after 2 hours and 30 minutes and carefully drain all liquid from the pot.
11. Brush half of the pineapple glaze evenly over the entire surface of the brisket.
12. Return the uncovered pot to the oven and bake at 325°F for 15 minutes.
13. Remove the brisket and brush with the remaining glaze.
14. Bake uncovered for another 15 minutes at 325°F until the glaze is sticky and caramelized.
15. Transfer the brisket to a cutting board and let it rest for 10 minutes before slicing against the grain into 1/4-inch thick pieces.
What emerges is fork-tender meat with a sticky-sweet caramelized crust that balances the salty corned beef perfectly. The pineapple glaze adds brightness that cuts through the richness. Serve it sliced over mashed potatoes or shredded in tacos with cabbage slaw for a creative twist.
Baked Corned Beef Reuben Casserole
Holiday leftovers or a craving for classic deli flavors find a perfect home in this hearty casserole. It layers corned beef, sauerkraut, and Swiss cheese into a comforting bake. You get all the Reuben sandwich satisfaction without the fuss of assembly.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the base:
– 1 (12 oz) jar sauerkraut, drained and squeezed dry
– 1 lb sliced deli corned beef, chopped
– 6 slices Swiss cheese
For the dressing:
– 1 cup Thousand Island dressing
– 1/2 cup sour cream
For the topping:
– 2 cups rye bread cubes (1/2-inch pieces)
– 2 tbsp melted butter
– 1 tsp caraway seeds
Instructions
1. Preheat your oven to 375°F. Grease a 9×13-inch baking dish.
2. Spread the drained sauerkraut evenly in the prepared dish.
3. Layer the chopped corned beef over the sauerkraut.
4. In a medium bowl, whisk together the Thousand Island dressing and sour cream until smooth.
5. Pour the dressing mixture evenly over the corned beef layer.
6. Arrange the Swiss cheese slices in a single layer on top.
7. In a small bowl, toss the rye bread cubes with melted butter and caraway seeds.
8. Sprinkle the bread cube mixture evenly over the cheese layer.
9. Bake for 25-30 minutes, until the topping is golden brown and the cheese is bubbly. Tip: For extra crispiness, broil for the final 1-2 minutes, watching closely to prevent burning.
10. Remove from the oven and let it rest for 5 minutes before serving. Tip: This rest allows the layers to set for cleaner slices.
11. Serve warm. Tip: For a complete meal, pair with a simple green salad dressed with a tangy vinaigrette to cut the richness.
Rich, savory corned beef and tangy sauerkraut meld under a creamy, cheesy blanket. The buttery rye crouton topping adds a delightful crunch that contrasts the tender layers. Try scooping it over toasted rye bread slices or alongside crispy potato pancakes for a heartier twist.
Baked Corned Beef with Caramelized Onions
Kick off your holiday meal with this savory baked corned beef. Caramelized onions add a sweet depth that balances the salty meat perfectly. It’s an impressive yet straightforward centerpiece for any gathering.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours
Ingredients
For the corned beef:
– 3 lb corned beef brisket with spice packet
– 4 cups water
For the caramelized onions:
– 2 large yellow onions, thinly sliced
– 2 tbsp unsalted butter
– 1 tbsp olive oil
– 1 tsp brown sugar
– 1/4 tsp salt
Instructions
1. Preheat your oven to 325°F.
2. Rinse the corned beef brisket under cold water and pat it completely dry with paper towels.
3. Place the brisket fat-side up in a large Dutch oven or oven-safe pot with a tight-fitting lid.
4. Sprinkle the entire spice packet evenly over the top of the brisket.
5. Pour 4 cups of water into the pot around the brisket, being careful not to wash off the spices.
6. Cover the pot with its lid and transfer it to the preheated oven.
7. Bake for 2 hours and 30 minutes.
8. While the beef bakes, prepare the onions. Heat 2 tbsp butter and 1 tbsp olive oil in a large skillet over medium heat.
9. Add the thinly sliced onions to the skillet and stir to coat them in the fat.
10. Cook the onions, stirring occasionally, for 10 minutes until they begin to soften and turn translucent.
11. Reduce the heat to medium-low and stir in 1 tsp brown sugar and 1/4 tsp salt.
12. Continue cooking the onions, stirring every 5-10 minutes to prevent burning, for 45-60 minutes until they are deeply golden brown and caramelized. Tip: A splash of water can deglaze the pan if onions start to stick.
13. Remove the pot with the corned beef from the oven. Tip: Check for doneness by inserting a fork; it should slide in and out with little resistance.
14. Increase the oven temperature to 400°F.
15. Carefully transfer the cooked brisket to a rimmed baking sheet, discarding the cooking liquid.
16. Spread the caramelized onions evenly over the top of the brisket.
17. Return the baking sheet to the 400°F oven, uncovered, and bake for 15 minutes. Tip: This final bake creates a slightly crisp edge on the onions.
18. Remove the baking sheet from the oven and let the corned beef rest for 10 minutes before slicing against the grain.
Beef emerges tender enough to pull apart with a fork, while the onions offer a sticky, sweet contrast. Serve slices over buttery mashed potatoes or pile them high on rye bread for exceptional sandwiches the next day.
Baked Corned Beef and Sauerkraut Bake
Gather around for a hearty, comforting dish that transforms classic corned beef into a layered casserole. This baked corned beef and sauerkraut bake combines savory, salty, and tangy flavors in one satisfying pan. It’s perfect for a cozy family dinner or a St. Patrick’s Day feast with minimal fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the base layer:
– 1 (3-pound) corned beef brisket, cooked and thinly sliced
– 1 (32-ounce) jar sauerkraut, drained
– 1 tablespoon olive oil
For the sauce:
– 1 cup sour cream
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon caraway seeds
For the topping:
– 2 cups shredded Swiss cheese
– 1/2 cup panko breadcrumbs
– 2 tablespoons melted butter
Instructions
1. Preheat your oven to 375°F. Grease a 9×13-inch baking dish with olive oil.
2. Spread the drained sauerkraut evenly in the bottom of the prepared baking dish.
3. Layer the thinly sliced corned beef over the sauerkraut in an even, overlapping pattern.
4. In a medium bowl, whisk together the sour cream, mayonnaise, Dijon mustard, and caraway seeds until smooth.
5. Pour the sauce mixture evenly over the corned beef layer, using a spatula to spread it to the edges.
6. Sprinkle the shredded Swiss cheese evenly over the sauce layer.
7. In a small bowl, combine the panko breadcrumbs and melted butter, stirring until the crumbs are coated.
8. Sprinkle the buttered breadcrumbs evenly over the cheese layer.
9. Place the baking dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and the cheese is bubbly.
10. Remove the bake from the oven and let it rest for 10 minutes before serving to allow the layers to set.
Ultimate comfort food emerges with a crispy, golden top giving way to creamy, tangy layers beneath. The corned beef stays tender while the sauerkraut adds a pleasant bite, balanced by the rich sauce. Serve it alongside roasted potatoes or tucked into a crusty roll for a hearty sandwich twist.
BBQ Baked Corned Beef Sandwich Filling
Unwrap a classic deli favorite with this smoky, sweet BBQ twist on corned beef. It’s perfect for game day gatherings or easy weeknight dinners. The slow-baked filling melts into tender shreds, ready to pile onto buns.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 3 hours
Ingredients
For the filling:
– 2 lb corned beef brisket, flat cut
– 1 cup BBQ sauce
– 1/2 cup beef broth
– 1 tbsp brown sugar
– 1 tsp garlic powder
For assembly:
– 6 brioche buns
– 1/2 cup shredded cheddar cheese
Instructions
1. Preheat your oven to 300°F.
2. Place the corned beef brisket in a 9×13-inch baking dish.
3. In a bowl, whisk together the BBQ sauce, beef broth, brown sugar, and garlic powder until smooth.
4. Pour the sauce mixture evenly over the corned beef, coating it completely.
5. Cover the baking dish tightly with aluminum foil.
6. Bake at 300°F for 2.5 hours, until the meat is fork-tender.
7. Remove the dish from the oven and carefully uncover it, letting steam escape away from you.
8. Using two forks, shred the corned beef directly in the baking dish, mixing it with the sauce.
9. Return the uncovered dish to the oven and bake for an additional 30 minutes at 300°F, allowing the sauce to thicken slightly.
10. While the filling bakes, split the brioche buns and lightly toast them in a toaster or under a broiler for 1-2 minutes until golden.
11. Spoon the hot BBQ corned beef filling generously onto the toasted buns.
12. Top each sandwich with shredded cheddar cheese.
13. Serve immediately.
Rich, savory shreds of corned beef soak up the tangy BBQ glaze, creating a juicy, pull-apart texture. The melted cheddar adds a creamy contrast to the smoky sweetness. For a creative twist, pile it onto slider buns for a party appetizer or serve it over crispy waffle fries as a hearty bowl.
Baked Corned Beef with Dijon and Brown Sugar
Just when you need a hearty centerpiece for a holiday table or cozy Sunday dinner, this baked corned beef delivers. Juicy meat gets a sweet and tangy glaze that caramelizes into a sticky crust. It’s hands-off cooking with impressive results.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 3 hours
Ingredients
For the corned beef:
– 1 (3-4 lb) corned beef brisket with spice packet
– 4 cups water
For the glaze:
– 1/2 cup Dijon mustard
– 1/2 cup packed light brown sugar
– 2 tbsp apple cider vinegar
Instructions
1. Preheat your oven to 325°F.
2. Place the corned beef brisket, fat-side up, in a large Dutch oven or oven-safe pot with a lid.
3. Sprinkle the contents of the spice packet evenly over the brisket.
4. Pour 4 cups of water into the pot around the brisket, not over the top.
5. Cover the pot tightly with its lid.
6. Bake in the preheated oven for 2 hours and 30 minutes.
7. While the brisket bakes, whisk together 1/2 cup Dijon mustard, 1/2 cup packed light brown sugar, and 2 tbsp apple cider vinegar in a small bowl until smooth.
8. After 2 hours and 30 minutes, carefully remove the pot from the oven.
9. Increase the oven temperature to 400°F.
10. Using tongs, transfer the brisket to a foil-lined baking sheet, fat-side up.
11. Discard the cooking liquid from the pot.
12. Using a basting brush, generously coat the entire top and sides of the brisket with the Dijon-brown sugar glaze.
13. Return the glazed brisket to the oven, uncovered.
14. Bake at 400°F for 25-30 minutes, or until the glaze is deeply browned, bubbly, and caramelized.
15. Remove the baking sheet from the oven.
16. Transfer the brisket to a cutting board and let it rest for 15 minutes before slicing against the grain.
Perfectly tender meat pulls apart easily, while the glaze forms a crackly, sweet-savory shell. Serve it sliced thin on rye bread for sandwiches, or alongside roasted potatoes and braised cabbage for a complete meal. The vinegar in the glaze cuts through the richness, balancing every bite.
Baked Corned Beef and Cheese Stuffed Peppers
Just when you think you’ve tried every stuffed pepper variation, this corned beef and cheese combo arrives. Juicy bell peppers get filled with savory corned beef hash and melted cheese for a satisfying meal. It’s a clever way to use leftovers or pantry staples for a quick dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– For the peppers: 4 large bell peppers (any color), 1 tbsp olive oil
– For the filling: 2 cups cooked corned beef, shredded, 1 cup shredded cheddar cheese, 1/2 cup diced onion, 1/2 cup sour cream, 1 tsp garlic powder, 1/2 tsp black pepper
Instructions
1. Preheat your oven to 375°F. 2. Cut the tops off the bell peppers and remove the seeds and membranes. 3. Brush the inside and outside of each pepper with 1 tbsp olive oil. 4. In a mixing bowl, combine 2 cups shredded corned beef, 1/2 cup diced onion, 1 tsp garlic powder, and 1/2 tsp black pepper. 5. Stir in 1/2 cup sour cream until the mixture is evenly coated. 6. Spoon the filling evenly into the prepared peppers, packing it down lightly. 7. Top each pepper with 1 cup shredded cheddar cheese, divided among them. 8. Place the peppers upright in a baking dish. 9. Bake at 375°F for 20-25 minutes, until the peppers are tender and the cheese is bubbly and golden brown. 10. Let the peppers rest for 5 minutes before serving to set the filling.
Cheesy and hearty, these peppers offer a creamy interior with a slightly crisp pepper shell. The corned beef adds a salty, savory depth that pairs perfectly with the melted cheddar. For a fun twist, try serving them sliced over a bed of greens or with a dollop of extra sour cream.
Baked Corned Beef Shepherd’s Pie
Gather your leftovers for a hearty twist on a classic comfort dish. This baked corned beef shepherd’s pie transforms St. Patrick’s Day remnants into a savory, satisfying meal. It’s a clever way to use up that extra corned beef and cabbage.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
For the filling:
– 2 tablespoons olive oil
– 1 large yellow onion, diced
– 2 cloves garlic, minced
– 3 cups cooked corned beef, shredded
– 2 cups cooked cabbage, chopped
– 1 cup cooked carrots, diced
– 1 cup beef broth
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried thyme
– 1/2 teaspoon black pepper
For the topping:
– 2 pounds russet potatoes, peeled and cubed
– 1/2 cup whole milk
– 4 tablespoons unsalted butter
– 1/2 teaspoon salt
– 1/4 teaspoon ground nutmeg
Instructions
1. Preheat your oven to 375°F.
2. Heat olive oil in a large skillet over medium heat.
3. Add diced onion and cook for 5 minutes, until softened.
4. Stir in minced garlic and cook for 1 minute, until fragrant.
5. Add shredded corned beef, chopped cabbage, and diced carrots to the skillet.
6. Pour in beef broth and Worcestershire sauce.
7. Stir in dried thyme and black pepper.
8. Simmer the mixture for 10 minutes, allowing the liquid to reduce slightly. (Tip: For a thicker filling, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in during the last minute of simmering.)
9. While the filling simmers, place cubed potatoes in a large pot and cover with cold water.
10. Bring the water to a boil over high heat.
11. Reduce heat to medium and boil potatoes for 15 minutes, until fork-tender.
12. Drain the potatoes thoroughly and return them to the pot.
13. Add milk, butter, salt, and nutmeg to the potatoes.
14. Mash the potatoes until smooth and creamy. (Tip: For extra fluffy mashed potatoes, use a potato ricer or food mill.)
15. Transfer the simmered filling to a 9×13 inch baking dish, spreading it evenly.
16. Spoon the mashed potatoes over the filling, spreading them to the edges to seal.
17. Use a fork to create ridges on the potato topping. (Tip: These ridges will brown beautifully in the oven.)
18. Bake for 25 minutes, until the filling is bubbling and the topping is golden brown.
19. Let the pie rest for 10 minutes before serving.
You’ll love the contrast between the creamy, nutmeg-spiced potato crust and the savory, peppery filling. The corned beef becomes wonderfully tender while the cabbage and carrots add subtle sweetness. Serve it with a side of grainy mustard or a simple green salad for a complete meal.
Baked Corned Beef with Horseradish Cream Sauce
Holiday gatherings call for hearty, impressive dishes that require minimal fuss. Baked corned beef delivers tender, flavorful results with a hands-off approach, while the zesty horseradish cream sauce cuts through the richness perfectly.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 3 hours
Ingredients
For the corned beef:
– 3 lb corned beef brisket with spice packet
– 1 cup water
– 2 tbsp brown sugar
For the horseradish cream sauce:
– 1 cup sour cream
– 3 tbsp prepared horseradish
– 1 tbsp Dijon mustard
– 1 tbsp fresh lemon juice
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 325°F.
2. Rinse the corned beef brisket under cold water and pat it completely dry with paper towels.
3. Place the brisket, fat-side up, in a large Dutch oven or oven-safe pot with a tight-fitting lid.
4. Sprinkle the entire spice packet evenly over the top of the brisket.
5. Rub the brown sugar firmly into the surface of the meat.
6. Pour the water into the bottom of the pot, around the brisket, not over it.
7. Cover the pot tightly with its lid and transfer it to the preheated oven.
8. Bake for 3 hours, or until the meat is fork-tender and easily shreds.
9. While the beef bakes, make the sauce by whisking together the sour cream, prepared horseradish, Dijon mustard, fresh lemon juice, and black pepper in a medium bowl.
10. Cover the sauce bowl with plastic wrap and refrigerate it for at least 1 hour to allow the flavors to meld.
11. Remove the pot from the oven and let the corned beef rest, uncovered, for 15 minutes before slicing.
12. Slice the corned beef against the grain into 1/4-inch thick pieces.
13. Serve the sliced corned beef immediately with the chilled horseradish cream sauce on the side.
You’ll find the meat is incredibly tender and juicy, with a savory-sweet crust from the brown sugar. The cool, tangy sauce provides a bright, spicy contrast that elevates every bite. Try serving the leftovers thinly sliced on rye bread with Swiss cheese for a fantastic next-day Reuben sandwich.
Summary
Lovingly crafted, these 20 savory baked corned beef recipes promise deliciously tender results every time. Whether you’re a seasoned cook or just starting out, there’s a perfect dish here for your next cozy meal. We’d love to hear which recipe becomes your favorite—leave a comment below and share this roundup on Pinterest to spread the comfort!
