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A Savory Surprise: Corned Beef and Sauerkraut in the Oven
Corned beef and sauerkraut in oven might not be your usual dinner combo—but trust me, once you’ve tried this tangy, hearty dish roasted to perfection, it’ll land a permanent spot in your recipe rotation.
Hi there, I’m Samuel—and if you’ve ever stared into the fridge at leftover sauerkraut and thought, “Now what?”—this recipe is your answer. This is the kind of meal that warms you up from the inside out. It’s savory, a little tangy, and wildly satisfying. And the best part? It’s almost embarrassingly easy.
This dish is perfect when you want something different from the usual cabbage-and-potato pairings. The sauerkraut’s acidity balances the rich corned beef beautifully, and oven-baking brings out bold, caramelized flavors you just can’t get from boiling.
If you’ve got 10 minutes of prep time and a few hours to let your oven do the heavy lifting, you’ve got dinner covered.
Ingredients You’ll Need
This recipe leans hard into flavor without asking for much in return.
Main Ingredients:
- 3 to 4 pounds corned beef brisket (with spice packet)
- 3 cups sauerkraut (drained, but not rinsed)
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons Dijon mustard
- 1 tablespoon brown sugar (optional, but lovely)
- 1 cup beef broth or water
- 1 tablespoon olive oil
- Black pepper, to taste
- Caraway seeds (optional, for extra sauerkraut love)
How to Make Corned Beef and Sauerkraut in Oven
You don’t need any fancy equipment. Just a roasting pan or Dutch oven with a lid.
Step 1: Preheat & Prep
Set your oven to 325°F (163°C). Layer the onions and garlic at the bottom of your pan.
Step 2: Layer the Flavor
Place the corned beef (fat side up) on top of the onion bed. Spread Dijon mustard over the top, sprinkle the included spice packet, and optionally rub in brown sugar for a hint of sweetness.
Top the beef with sauerkraut, drizzle olive oil, and toss in a pinch of black pepper or caraway seeds if you like that classic German flavor.
Pour in 1 cup of beef broth or water, then cover tightly with foil or a lid.
Step 3: Let the Oven Work Its Magic
Bake for 3 to 3.5 hours, or until the meat is tender and pulls apart with a fork. Don’t peek too often—let the heat and steam do their thing.
Step 4: Rest, Slice & Serve
Let the brisket rest for 10–15 minutes before slicing. Spoon the sauerkraut and onions around it, and serve with crusty rye bread, roasted potatoes, or even pierogies if you’re feeling extra festive.
Tips & Tricks
- Don’t rinse the sauerkraut: Draining is enough. You want that tang—it balances the richness of the meat.
- Want a crispy edge? Remove the lid for the last 20 minutes of roasting.
- Make it ahead: This dish reheats beautifully and actually tastes better the next day.
- Sauerkraut too sour? Stir in a bit of brown sugar or sliced apples before baking to mellow it out.
So the next time you’re staring down a brisket and a jar of kraut, don’t hesitate—corned beef and sauerkraut in oven is the comfort food crossover we never knew we needed.
Looking for more hearty dinners? Try our Oven-Baked Corned Beef and Cabbage.
See more recipes in my Pinterest.
Give this dish a shot—you might just find it’s exactly what your dinner routine was missing.
Mistakes to Avoid When Cooking Corned Beef and Sauerkraut in the Oven
1. Not Draining the Sauerkraut
Leaving sauerkraut dripping wet can turn your dish into a soggy mess.
✅ What to do instead: Drain the sauerkraut well before adding it to the pan. You want it moist, not swimming.
2. Using Too Much Salt
Corned beef is already brined—and sauerkraut brings its own tangy saltiness.
✅ Tip: Go easy on the added salt, and taste test before adding any seasoning to the veggies or broth.
3. Not Covering the Pan
Roasting uncovered will dry out the meat, especially during a long cook time.
✅ Solution: Cover tightly with foil or a lid to trap moisture and let everything steam and roast at the same time.
4. Overcooking the Sauerkraut
While the brisket loves a long roast, sauerkraut doesn’t need all that time.
✅ Smart move: You can stir in the kraut during the last 1 to 1.5 hours of cooking, especially if you prefer it to retain some texture.
5. Skipping the Resting Time
Slicing hot corned beef straight from the oven lets all the juices escape.
✅ Be patient: Let the meat rest for 10–15 minutes before slicing to keep it juicy and tender.
6. Forgetting to Slice Against the Grain
Cutting with the grain will leave you with chewy bites, even if the meat is cooked perfectly.
✅ Always slice against the grain to make every bite melt-in-your-mouth tender.
Avoid these simple pitfalls, and your corned beef and sauerkraut in the oven will be a slam dunk every time—bold in flavor, perfectly balanced, and so much better than the boiled versions of the past.
FAQs
How to cook corned beef and sauerkraut?
The easiest and most flavorful way? Roast it in the oven.
Start by placing sliced onions and garlic in a roasting pan. Lay your corned beef (fat side up) on top, rub it with Dijon mustard and sprinkle with the included spice packet. Pile on drained sauerkraut (don’t rinse it unless you want to tone down the tang), then pour in a little beef broth. Cover tightly and roast at 325°F for about 3 to 3.5 hours, until fork-tender. Let it rest before slicing—and enjoy that perfect mix of savory and tangy.
What temperature do you cook corned beef in the oven?
Stick with 325°F (163°C) for best results. Low and slow is the name of the game—it gives the brisket time to break down and become beautifully tender. Cover the dish tightly with foil or a lid to keep all that moisture and flavor locked in.
What happens if you don’t rinse corned beef before cooking?
If you skip rinsing, your dish might turn out extra salty. Corned beef is packed in a brine that’s full of salt and spices. A quick rinse under cold water helps mellow the salt without stripping away the seasoning. It’s a small step that makes a big difference in flavor balance.
Is it better to cook corned beef in the oven or on the stove?
It really depends on your texture preference.
– Stovetop boiling is traditional and faster, but can leave the meat bland and the veggies mushy.
– Oven roasting, on the other hand, delivers deeper flavor and better texture—especially when cooked with sauerkraut. The meat gets beautifully caramelized and the kraut roasts into a tender, savory topping.
If you want something with more bite and a roast-like richness, the oven wins hands down.