Corned beef brisket topped with brown sugar and maple syrup cooked on a bed of carrots, baby potatoes and your favorite lager; then baked until tender and golden brown.
My family loves corned beef so we don't just save it to enjoy on St. Patrick's Day and make it a few times a year.
I usually simmer the beef for a few hours; then bake the last half hour with some mustard on top; however, I decided to try baking this brisket in the oven for the full time.
OMG this Maple Brown Sugar Corned Beef was amazing!
The flavor of the maple syrup and brown sugar topping soaked into the top of the corned beef causing it to caramelize with a nice, dark crust.
I added carrots and baby potatoes to the bottom of the dish; then poured some of my favorite lager on top before nestling the beef on top and coating it with the syrup and brown sugar.
The meat was super tender and and so flavorful. This corned beef was approximately 3 pounds, took 3 hours to cook and serves 4-6 people.
Suggested Equipment
Ingredients Needed
For this recipe you'll need the following ingredients:
Corned Beef Brisket: I prefer using the "flat" or first cut of the brisket. It's leaner and sits flat making it easier to slice.
Carrots: To hold up better during the long cooking process, I used peeled whole carrots that were cut into thirds. Where the thickest part is at the base, you can cut those in half lengthwise.
Baby Potatoes: Baby or new potatoes are great in this recipe because you don't have to peel them because the skins are much thinner. They also hold up well and keep their shape in this recipe.
Lager (or beer): You only need about 6 ounces of liquid and the beer really gives the vegetables a nice flavor; especially with the syrup and brown sugar drippings. Water or broth can be used if you don't want to use alcohol.
Light Brown Sugar
Maple Syrup
How do you make Baked Maple Brown Sugar Corned Beef?
Preheat the oven to 350 degrees F. Add the prepared carrots and potatoes to the bottom of a 9x13 oven safe baking dish; then pour the beer on top.
In a small bowl, combine the brown sugar and maple syrup. Place the corned beef on top of the vegetables; then pour the syrup mixture on top of the meat.
Bake in the oven uncovered until done without basting to keep as much of the mixture on top. Cooking time will vary depending on the size of your brisket but ranges from 2 Ā½-3 Ā½ hours.
Cooking Time
A good rule of thumb is approximately 1 hour per pound. For a 2 to 3 pound brisket, figure on 3 hours. While a 3 to 5 pound brisket will cook for approximately 3 Ā½ hours.
How to Carve Beef Brisket
Place the cooked brisket on top of a cutting board and determine which way the grain of the meat is going. You'll want to carve against the grain so the meat isn't tough and stringy to chew.
Slice the corned beef thin; approximately ā to Ā¼-inch thick; then you can place the carved meat back into the baking dish along with the potatoes and carrots to serve.
Serving Suggestions
Since I added carrots and potatoes to this recipe already, you don't really need other side dishes.
However, if you're going to cook this brisket without the added vegetables, I suggest pairing with Irish Champ {Mashed Potatoes}, SautƩed Cabbage with Bacon and some Irish Cream Rice Pudding and Coffee for dessert!
Leftovers
You can use any leftover corned beef in hash, quiche, breakfast casserole or even soup!
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More Beef Brisket Recipes
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Oven Baked Maple Brown Sugar Corned Beef
Ingredients
- 3 pound corned beef brisket
- 1 pound carrots (peeled and cut into thirds)
- 1 pound baby potatoes
- 6 ounces lager (beer, water or broth)
- ā cup light brown sugar
- Ā¼ cup maple syrup
Instructions
- Preheat the oven to 350 degrees F.
- Add the prepared carrots and potatoes to the bottom of a 9x13 oven safe baking dish; then pour the beer on top.
- In a small bowl, combine the brown sugar and maple syrup. Place the corned beef on top of the vegetables; then pour the syrup mixture on top of the meat.
- Bake in the oven uncovered until done without basting to keep as much of the mixture on top. Cooking time will vary depending on the size of your brisket (approximately 1 hour per pound)
- Remove from the oven; then carve across the grain.
Notes
Nutrition
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Bill Zarmsky says
do the potatoes and carrots get very soft or mushy after 3 hours ?
Carrie's Experimental Kitchen says
Not if you cut them large enough
Mercedes De Benedetti says
I need to feed about 12 people how much brisket will I need and can you add cabbage to this recipe
Carrie's Experimental Kitchen says
You'll need 6-8 pounds of corned beef. I'd err on the side of more though depending on how your guests eat; plus leftovers are always a plus! You can add wedges of cabbage as well to the pan. If you use the slide bar in the recipe box you can increase the serving size which should help with the other ingredients as well. Enjoy!
Amy says
Could you make this in a slow cooker?
Carrie's Experimental Kitchen says
I haven't tried it in the slow cooker so I'm not sure.