Corned beef responds best to long slow baking with some moisture. I've seen up to 50 minutes per pound, but that would have to be at a really low oven heat. Remove the wrapping when ready to put in the oven. I roast a 19 lb corned beef at 275°F for 8 hrs. If you'd like to enjoy leftover corned beef for dinner, boiling the meat in an oven bag is the best way to reheat corned beef quickly, easily and with virtually no clean-up. Rub your steak with olive oil and season with salt and pepper on both sides. Potatoes and carrots also go well with corned beef. While corned beef is often boiled, cooking the beef in the oven offers a delicious alternative that helps retain the meat’s deep red color and rich flavor. This article has been viewed 66,684 times. You don't roast a corned beef in the oven, you braise it. Corned beef cooked to perfection was very yummy, thank you.". {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/5\/53\/Cook-Corned-Beef-in-the-Oven-Step-2.jpg\/v4-460px-Cook-Corned-Beef-in-the-Oven-Step-2.jpg","bigUrl":"\/images\/thumb\/5\/53\/Cook-Corned-Beef-in-the-Oven-Step-2.jpg\/aid3502718-v4-728px-Cook-Corned-Beef-in-the-Oven-Step-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"