I enjoy this recipe because it delivers all the flavor of traditional corned beef in a fraction of the time. I appreciate how the air fryer creates a caramelized exterior while keeping the inside succulent. There’s very little prep involved, and the seasoning balance is just right without needing extra steps like boiling or slow cooking.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4-5 pound corned beef brisket *see note 1/3 cup Dijon mustard 1 tablespoon vinegar white vinegar, or apple cider vinegar 3 tablespoon brown sugar 2 tablespoon garlic powder 1 pickling seasoning packet usually included with meat Optional extra spices for the top 1 tablespoon mustard seed 1 teaspoon caraway seeds 1 teaspoon thyme 8 black peppercorns
Directions
I preheat the air fryer to 350 degrees F.
While it heats, I mix the Dijon mustard, vinegar, brown sugar, and garlic powder in a bowl.
If I want extra spices on top, I combine the mustard seed, caraway seeds, thyme, and peppercorns in another bowl.
I open the corned beef package and remove the included seasoning packet, adding it to the bowl of spices if I’m using them.
Once the air fryer is preheated, I line the basket with aluminum foil.
I rinse the brisket under cold water, pat it dry, and place it in the foil-lined basket.
I smear the mustard mixture over the top of the brisket and sprinkle the seasoning mixture over it.
I air fry the brisket at 350 degrees F for 40 minutes.
After 40 minutes, I pull out the basket and spoon some of the juices over the top. If there aren’t enough juices, I add 1 tablespoon of water.
I air fry for another 15 minutes at 350 degrees F.
When finished, I check the internal temperature and make sure it reaches 145 degrees F. If it hasn’t, I continue cooking in 5–10 minute increments.
I use the foil to lift the brisket out of the air fryer and let it rest for 10 minutes before slicing.
I like to adjust the sweetness by adding a little more or less brown sugar depending on my mood. Sometimes I swap Dijon for spicy brown mustard for a sharper flavor. When I want a more intense spice crust, I double the optional mustard seed and add cracked black pepper.
Storage/Reheating
I store leftover corned beef in an airtight container in the refrigerator for up to 4 days. For freezing, I wrap slices tightly and freeze for up to 2 months. To reheat, I warm it gently in the air fryer or a covered skillet with a splash of water so it stays tender.
FAQs
How do I keep the corned beef from drying out?
I baste it after the initial 40 minutes and avoid overcooking by checking the temperature early.
Do I need to soak the corned beef first?
I don’t soak it, but rinsing removes excess surface salt.
Can I skip the mustard coating?
I can, but the mustard mixture helps create a flavorful crust.
What if my air fryer basket is too small?
I use a smaller brisket or trim it slightly so it fits comfortably.
Can I cook vegetables with the brisket?
I don’t cook them together because the long cook time may overcook the vegetables.
Should I cover the brisket with foil?
I don’t cover it; leaving it uncovered helps create a delicious bark.
Why line the basket with foil?
I line it to catch drippings and make cleanup easier without affecting browning.
Can I use homemade pickling spices?
Yes, I use them in place of the packet if I prefer.
What cut of corned beef works best?
I prefer brisket, but both flat cut and point cut work well.
How do I slice it properly?
I slice across the grain for maximum tenderness.
Conclusion
I love making air fryer corned beef because it comes out incredibly juicy with a beautiful crust, and the process couldn’t be simpler. This method gives me all the flavor of classic corned beef in a quicker, cleaner, and more reliable way, making it perfect for holidays or weeknight dinners.
Moist, tender, and juicy air fryer corned beef brisket coated in a flavorful mustard-brown sugar crust with perfectly seasoned edges. This method delivers classic corned beef flavor in less time and with minimal effort.
Ingredients
4–5 lb corned beef brisket
1/3 cup Dijon mustard
1 tbsp vinegar (white or apple cider)
3 tbsp brown sugar
2 tbsp garlic powder
1 pickling seasoning packet
Optional spices:
1 tbsp mustard seed
1 tsp caraway seeds
1 tsp thyme
8 black peppercorns
Instructions
Preheat the air fryer to 350°F (175°C).
Mix the Dijon mustard, vinegar, brown sugar, and garlic powder in a bowl.
If using optional spices, combine mustard seed, caraway seeds, thyme, and peppercorns in a separate bowl. Add the included seasoning packet if desired.
Open the corned beef package, remove and reserve the seasoning packet, then rinse the brisket under cold water. Pat dry.
Line the air fryer basket with aluminum foil.
Place the brisket in the foil-lined basket. Spread the mustard mixture over the top.
Sprinkle optional seasoning mixture over the brisket.
Air fry at 350°F for 40 minutes.
Remove the basket and baste the brisket with its juices. If needed, add 1 tbsp water.
Air fry another 15 minutes at 350°F.
Check internal temperature; continue cooking in 5–10 minute increments until it reaches 145°F.
Lift the brisket out using the foil and let rest for 10 minutes before slicing across the grain.
Notes
Adjust sweetness by increasing or decreasing brown sugar.
Swap Dijon mustard for spicy brown mustard for sharper flavor.
Double mustard seed and add cracked pepper for a bolder spice crust.
