Easy Baked Corned Beef and Potatoes in the Oven – A No-Fuss, One-Pan Favorite
This easy oven-baked corned beef and potatoes recipe delivers juicy, tender meat and golden roasted spuds in a no-fuss one-pan meal. Perfect for holidays or cozy weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 2½–3 hours
- Total Time: ~3 hours 15 minutes
- Yield: 6–8 servings 1x
Ingredients
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3–4 lb corned beef brisket with spice packet
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2 lbs baby potatoes, halved or quartered
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1 large yellow onion, cut into wedges
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4–5 whole garlic cloves, peeled
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1½ cups beef broth or water
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1 tbsp olive oil
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Salt and pepper, to taste
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Optional: 1–2 tbsp Dijon mustard
Instructions
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Preheat oven to 325°F (163°C). Rinse corned beef and pat dry. Place fat-side up in a roasting pan. Sprinkle with spice packet. Optionally brush with Dijon mustard.
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Arrange potatoes, onions, and garlic around the brisket. Drizzle with olive oil and season lightly.
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Pour broth into the pan, cover tightly with foil, and bake for 2½–3 hours.
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Remove foil, increase oven to 400°F, and bake uncovered for 15–20 minutes to crisp the top.
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Let meat rest 10–15 minutes. Slice against the grain and serve with potatoes and pan juices.
Notes
Add carrots or cabbage for a complete one-pan dinner. Store leftovers refrigerated up to 4 days or freeze for future meals.