Many people are reluctant to make corned beef because it usually has to simmer on the stove top for several hours, heating up the house with a pungent aroma. Once I discovered the oven method, I find the preparation much easier to handle. This is my younger daughter’s favorite recipe of all. Perfect for any Yom Tov. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

For more delicious main dishes perfect for your Rosh Hashanah menu, see our recipe roundup.

Directions

Prepare the Glazed Corned Beef

1. Preheat the oven to 350 degrees Fahrenheit. Rinse the beef in cold water and place in a large, deep pan.

2. Add the vinegar, two tablespoons of the brown sugar, and half a cup of the orange juice.

3. Fill the pan with water to cover the beef (about two and a half cups), cover tightly with foil, and bake until fork tender, three to four hours. Remove the beef from the oven and uncover.

4. In a small bowl, combine the one cup brown sugar, the two tablespoons remaining orange juice, mustard, and allspice to make a thick glaze.

5. Raise the oven temperature to 400 degrees Fahrenheit. Remove the beef from its juices and transfer to a baking dish fatty-side up, discarding the juices. Score the top of the brisket with a sharp knife in a diamond pattern. Spread the brown sugar glaze over the scored beef and bake for an additional 30 minutes.

6. Remove from oven and cool. Slice across the grain. Serve with mustard, if desired.

Notes:

Oven-Baked Glazed Corned Beef will keep in the refrigerator, tightly covered, for up to one week. Can freeze for up to two months.

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About

By Renee Rousso Chernin. Reproduced from Cooking for the King, Rosh Hashanah edition.

Recipe tags

Brisket Cooking for the King Corned beef Glazed Holiday meals Jewish Holiday Main dish Meat Roast beef Rosh Hashana Rosh hashanah Rosh Hashannah Yom tov mains Yom tov meats

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Sarah

4 months ago

Can I do the second bake (with the glaze) with a covered pan, since I don’t want to make my oven fleishig?

(sorry for the duplicate post; forgot to mark it as a question.)

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Goldy Admin

4 months ago

Reply to Sarah

Yes.

Sarah

4 months ago

Can I do the second bake (with the glaze) with a covered pan, since I don’t want to make my oven fleishig?

Aviva Berger

5 months ago

this recipe is written correctly on the app and wrong on the website. please correct the errors

Brenda Isakow

6 months ago

This recipe doesn’t make sense. Directions VERY out of order. I’m sure it would be delicious if in the right order. I am guessing lots of people will be ruining their brisket if they follow these directions.

Joseph Wehberg

6 months ago

It doesn’t say how long to bake at 350?

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Elisheva ginsberg

10 months ago

Such a flavorful and easy recipe! Delicious!!

Penina Goldstein

11 months ago

my family loved it! Tasted delicious I used garlic powder instead of allspice.

Shoshana Addi

1 year ago

Best recipe!!!!!!

rivka frank

2 years ago

What can I use if I don’t have allspice?

chaya

2 years ago

Looks like a great recipe. Can i leave the vinegar out as our minhag is not to have vinegar on Rosh Hashana?

Mimi

3 years ago

Can I use this method for a shoulder kolichel?

Stacey Silverman

3 years ago

Availability What if PICKLED brisket is not available? Will this work with regular brisket?

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Shalva shacham

3 years ago

hot? cold? Can this be served cold or at room temp?
Thanks

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So}mouwmin

3 years ago

Reply to Shalva shacham

I think corned beef is generally served warm. However, you can serve it however you’d like. If you’d like to serve it at room temperature on a meat board, I’m sure it would also be delicious.

Rochel

5 years ago

Freezing 1. How do I freeze this if if I’ve discarded the juices? Won’t it get dried out?
2. I’ve never seen allspice – what can I replace it with please?
3. After adding the glaze do I bake it covered or uncovered?

Thank you!

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Yaeli K

5 years ago

piked brisket oven omy this is the best best recipe for pickled brisket.
i also love the idea that its oven baked
at first i was little scared when making it because it sounds bit interesting ingredients but to be honest we almost finished it before yom tev , everyone loved it ,its so delicious and yummy thank you so much
from this year its my every year rosh hashana recipe for meat