Roasted Corned Beef

This roasted corned beef is easy to create, making it the perfect family meal to serve on St. Patrick’s Day!

Corned beef is traditionally made with beef brisket and brined in salted water for up to 2 weeks. It can either be boiled, slow cooked, pressured cooked or roasted in the oven. Traditionally it is very popular to serve the roasted corned beef with cabbage, potatoes, carrots, or any vegetables of your preference.

I look forward to making this dish every year, so much that I prefer making roasted corned beef from scratch. I love the aromatic spices and how tender the brisket becomes after being slow cooked for hours. And the roasted veggies on the side are amazing!

I have tried different cooking methods making corned beef but I enjoy smoking it or this roasted corned beef the most. It’s easy to prepare and you get a very tender corned beef as your end result.

I also prefer to make my own brine. Mainly because the market can sell overly salted corned beef with preservatives. If you are interested in learning how to make your own brine, I have a recipe here. I also recommend removing as much of the salt off the meat as possible to help create a crispy crust on the meat.

Roasted Corned Beef

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Total Time 4 hours hrs 29 minutes mins

Course entrees

Ingredients

  

• 3-4 lbs. packaged corned beef, spice packet removed and rinsed off. (You can also use a homemade corned beef that's been brined. I have a recipe link above.)
• 1/2-3/4 cup Guinness beer or an Irish Stout
• 1/4 tsp. pepper, ground
• ½ tsp. Coriander Seeds
• ½ tsp. Whole cloves, ground
• ½ tsp. Celery seeds or flakes
• ½ tsp. Red pepper flakes
• ½ tsp. ground mustard
• 1/4 tsp. nutmeg
• 1 tsp. Ground ginger
• 2 Bay leaves
• 6 Garlic cloves, peelings removed and crushed
• 1 Onions, quartered
• 1 8 oz. bag baby carrots
• 1 head of cabbage, chopped
• 1 lb. red potatoes, cut into halves

Instructions

 

• Preheat oven to 350℉.
• Under cold water, thoroughly rinse the brisket to remove any excess brine. Pat dry with a paper towel and place into a large deep roasting pan with the fattiest side facing upward. Set aside.
• In a medium bowl or measuring cup, mix 1/2 cup of the Guinness with the black peppercorns, coriander seeds, cloves, celery seeds/flakes, red pepper flakes, ground mustard, nutmeg, and ground ginger. Pour the mixture around the brisket in the roasting pan. You want the bottom inch of the brisket covered. If needed, add in the remaining 1/4 cup of Guinness.
• Add the bay leaves and garlic into the pan and around the corned beef.
• Cover with foil and cook for 3 ½ - 4 hours or until the meat is tender. Remove the meat from the pan, leaving in any juices, and set aside to cool.
• Increase the oven to 400*.
• Add in the baby carrots, chopped cabbage, red potatoes, and 1 cup water into baking pan.
• Cover back up with the foil and bake for 30-40 minutes more or until the vegetables are tender.
• Remove from oven and let cool for 10-15 minutes.
• With a carving knife, cut the meat against the grain and serve with the vegetables.

Keyword corned beef, dinner ideas