Oven Braised Corned Beef with Sauerkraut

Oven Braised Corned Beef with Sauerkraut easily creates a tender corned beef brisket braised in beer and  sauerkraut  in  your  oven  roasting  pan.
Oven Braised Corned Beef with Sauerkraut

Oven Braised Corned Beef with Sauerkraut

By Sue Lau | Palatable Pastime

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Oven Braised Corned Beef with Sauerkraut is my recipe of the day. I made this one  up because I needed  to have  some leftover  corned beef to go  on  my pizza yesterday for that event.

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Oven Braised Corned Beef with Sauerkraut

Sauerkraut and  corned beef  pair together perfectly. Especially  if braised in beer.

Various Cooking Methods for Corned Beef

You can actually make this in your  instant  pot or  slow cooker.  Refer to some  of my  other corned beef recipes  below to translate it.

But I wanted to have the old way of oven braising here for you as well. There is also the way of braising on  the stove top but  it is a little  more waterlogged and not  my preferred way. But  it gets the job done.

Resting Corned Beef

Make  sure to  rest your meat so  the high inside heat doesn’t drive out all the juiciness as soon as you  cut it.

Best Way  to Slice Corned Beef

As  well, cut it across the grain. That  means you should see fibers of  meat in very short  lengths and  not  looking like a cluster of long strings. This makes brisket easier to chew when cut across he grain.

Tenting the Brisket

Also, keep your meat covered with foil or something. Beef can be  weird and oxidize fairly quickly. You can see a rapid color change on the edge of the meat slices,  even though I worked quickly. It darkens. Doesn’t change the flavor or texture.

Cutting  roast beef or steaks also has this happen. It’s mostly an aesthetic thing,  for photographers and  picky eaters. But besides holding  the color nice,  the foil will help keep it from  drying  out if people are  slow  to the table. I know  kids, especially,  like  to drag their heels.

Storing  Corned Beef Leftovers

If you store extra for refrigeration, pack the meat separate from  the kraut. Just so  it  doesn’t  have a pickling effect on the meat as it keeps chilled. Kraut flavor can be strong if allowed to permeate the meat so you want to keep all the beefy flavor you can.

Oven Braised Corned Beef with Sauerkraut

Oven Braised Corned Beef with Sauerkraut

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Oven Braised Corned Beef with Sauerkraut

Oven Braised Corned Beef with Sauerkraut

Sue Lau
4.82 from 11 votes
Prep Time 15 minutes
Cook Time 4 hours 10 minutes
Course Main Dish
Cuisine American
Servings 6
Calories 561 kcal


  • 1 stainless steel roasting pan
  • 1 sheet heavy duty aluminum foil


  • 3 pounds corned beef brisket
  • 2 cups onions slivered
  • 2 tablespoons olive oil
  • 2 teaspoons pickling spice (or use the pickling spice pack)
  • 2 bay leaves
  • 1 tablespoon minced garlic
  • 12 ounces lager beer (I used Harp)
  • 24 ounce jar sauerkraut (undrained)


  • Preheat the oven to 325F.
  • Place the corned beef in a pot and cover with water. Bring to a boil; boil 3 minutes, then drain and pat dry.
  • Place the corned beef into a roasting pan, fat side up.
  • Cook the onions in the olive oil with the pickling spice, bay leaves and garlic until the onions are lightly browned.
  • Stir together the onions and the contents of the sauerkraut jar.
  • Cover the corned beef with the kraut/onion mixture and pour the beer over all.
  • Cover the roasting pan with heavy foil.
  • Bake for 4 hours at 325F or until the internal temp of the meat is 195F or higher.
  • Rest meat about 15 minutes before slicing. Slice thinly across the grain.


From the kitchen of palatablepastime.com


Calories: 561kcalCarbohydrates: 13gProtein: 35gFat: 39gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gCholesterol: 122mgSodium: 3515mgPotassium: 972mgFiber: 4gSugar: 4gVitamin A: 27IUVitamin C: 83mgCalcium: 72mgIron: 6mg
Keyword St. Patrick's Day
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12 responses

  1. Followed directions exactly, I usually do stove top, but liked the idea of being able to not watch over a flame, the meat turned out nice and tender but far too salty. Maybe I should’ve boiled it longer?

    • If you find your corned beef too salty, the best thing to do is soak it overnight in the fridge in water. Sort of like the opposite of brining a turkey. Some brands of corned beef are saltier than others.
      Some hams are also salty so keep that in mind as well for the holidays. Those can be soaked or have a parboil done on them and drained before baking. Here is a demo from Jacques Pepin on the ham:Smoked Ham with Maple Syrup

    • This recipe is beyond delicious, my entire family loves it! My search is finally over because is it the best recipe I’ve found for corned beef w/sauerkraut! I do not change a thing (no need to) but I do place small potatoes and baby carrots on top of sauerkraut. Thank you for sharing your cooking skills!!!!

  2. I’d like to make this in the crockpot, I was thinking doing everything you did but just slow cook for about 8 hours.

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