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Elevate your St. Patrick’s Day celebration (or any day!) with this flavorful and foolproof roasted corned beef recipe that delivers an irresistibly tender and juicy main course.
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Corned Beef in the Oven
Roast your way to a flavorful and tender corned beef experience! Ditch the traditional boiling method and embrace the ease and deliciousness of roasting.
This method unlocks deep, savory flavors while ensuring perfectly juicy and melt-in-your-mouth texture.
Whether you’re celebrating St. Patrick’s Day or simply craving a comforting and impressive main course, roasted corned beef is a surefire winner.
Get ready to transform your next meal with this simple yet impressive recipe!
This recipe is inspired by my recent trip to Killarney Ireland, read more about thing to see in Killarney and Killarney National Park to plan your trip!
How to Make Roasted Corned Beef
To make this recipe, we will need the following ingredients:
- Corned Beef Brisket: The main ingredient and star of the dish. The corned beef brisket provides the foundation for the meal, offering savory, salty, and rich flavors.
- Dijon Mustard: Adds a tangy and slightly spicy flavor to the corned beef. Dijon mustard helps tenderize the meat and adds depth of flavor, enhancing its overall taste profile.
- Whole Grain Mustard: Provides texture and a pop of flavor to the dish. The whole grain mustard adds visual interest and a slightly crunchy texture, along with its distinct mustard flavor.
- Honey: Adds sweetness and balances out the tanginess of the mustards. Honey helps create a caramelized crust on the corned beef as it roasts, adding depth of flavor and a hint of sweetness to the dish.
- Onion: Contributes sweetness and aroma to the roasted corned beef. Onions also help flavor the cooking liquid and infuse the meat with their savory essence as it cooks.
- Garlic: Enhances the savory and aromatic qualities of the dish. Smashed garlic cloves add depth of flavor and aroma to the corned beef, infusing it with a rich and savory taste.
- Bay Leaves: Provide subtle herbal notes to the dish. Bay leaves add a hint of earthiness and complexity to the cooking liquid, enhancing the overall flavor profile of the roasted corned beef.
- Water or Beef Broth: Serves as the cooking liquid for the corned beef. Water or beef broth helps tenderize the meat and keep it moist during the roasting process. It also absorbs the flavors of the onions, garlic, and bay leaves, infusing the corned beef with savory goodness.
Once you gather your ingredients, we will use the following process:
- Preheat your oven to 300°F (150°C).
- Rinse the corned beef brisket under cold water to remove any excess salt from the brine. Pat it dry with paper towels.
- In a small bowl, mix together the Dijon mustard, whole grain mustard, and honey to create a mustard glaze.
- Place the corned beef brisket in a roasting pan or Dutch oven, fat side up.
- Spread the mustard glaze evenly over the surface of the brisket, coating it completely.
- Scatter the onion quarters, smashed garlic cloves, and bay leaves around the brisket in the roasting pan.
- If desired, sprinkle the seasoning packet that came with the corned beef over the brisket. You can also add additional spices like peppercorns or cloves for extra flavor.
- Pour enough water or beef broth into the roasting pan to almost cover the brisket. The liquid will help tenderize the meat and keep it moist during roasting.
- Cover the roasting pan with a lid or aluminum foil and place it in the preheated oven.
- Roast the corned beef brisket for about 3-4 hours, or until it is fork-tender. Check for doneness by inserting a fork into the meat—it should slide in easily with little resistance.
- Once the corned beef is cooked, remove it from the oven and let it rest for about 10-15 minutes before slicing. This allows the juices to redistribute and the meat to firm up slightly for easier slicing.
- Slice the roasted corned beef brisket against the grain into thin slices. Serve it with your favorite side dishes such as roasted potatoes, steamed cabbage, or glazed carrots.
- Enjoy your delicious roasted corned beef with mustard as a flavorful and comforting meal!
Tips and Tricks to Perfect Roasted Corned Beef
Choose Quality Corned Beef: Select a high-quality corned beef brisket with good marbling for the best flavor and texture.
Rinse the Corned Beef: Before cooking, rinse the corned beef brisket under cold water to remove any excess brine or surface salt. This helps prevent the dish from becoming too salty.
Pat Dry: After rinsing, pat the corned beef brisket dry with paper towels. This helps the seasonings adhere better and promotes browning during cooking.
Season Well: Rub the corned beef brisket with your desired seasonings or the included seasoning packet. For added flavor, you can also use a mixture of Dijon mustard, whole grain mustard, and honey as a glaze.
Use Aromatics: Layer the bottom of your roasting pan with aromatic vegetables like onions, garlic, and bay leaves. These will infuse the corned beef with additional flavor as it cooks.
Low and Slow Cooking: Corned beef is best cooked low and slow to ensure tenderness. Roast it in a preheated oven at around 300°F (150°C) for several hours until fork-tender.
Add Liquid: Pour water or beef broth into the roasting pan to cover the bottom and partially submerge the corned beef brisket. This helps keep the meat moist during cooking.
Cover While Cooking: Cover the roasting pan with a lid or aluminum foil to trap moisture and prevent the corned beef from drying out.
Baste Occasionally: If desired, baste the corned beef brisket with the cooking liquid or mustard glaze every hour or so to keep it moist and flavorful.
Rest Before Slicing: Allow the roasted corned beef brisket to rest for about 10-15 minutes before slicing. This allows the juices to redistribute, resulting in juicier meat.
Slice Against the Grain: When slicing the corned beef, be sure to cut against the grain for maximum tenderness.
Serve with Accompaniments: Serve the roasted corned beef with traditional sides like cabbage, potatoes, carrots, and mustard for a classic and satisfying meal.
FAQs
Covering the corned beef with foil for the first part of the roasting helps to keep it moist. For the last 15-20 minutes, you can remove the foil to allow the outside to brown and crisp up.
Corned beef is done when it reaches an internal temperature of 145°F (63°C) as measured with a meat thermometer. It should also be tender enough to easily pierce with a fork.
Yes, allowing the corned beef to rest for 10-15 minutes after roasting will help the juices redistribute, making the meat more tender and flavorful when sliced.
Always slice corned beef against the grain. This means cutting perpendicular to the muscle fibers in the meat, which makes the slices more tender and easier to chew.
Yes, store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze sliced corned beef for up to 2-3 months. Thaw in the refrigerator before reheating gently to retain moisture.
What to Serve With Roasted Corned Beef
Pan-Fried Cabbage: Classic and traditional, pan-fried cabbage is a perfect accompaniment to roasted corned beef. Season it with butter, salt, and pepper for extra flavor.
Roasted Potatoes: Roasted potatoes complement the savory flavors of corned beef. Try tossing them in olive oil, garlic, and herbs before roasting for a tasty side dish.
Glazed Carrots: Sweet and tender glazed carrots add a pop of color and sweetness to your meal. Cook them with a honey or brown sugar glaze for extra flavor.
Colcannon: A traditional Irish dish made with mashed potatoes, cabbage or kale, and butter. Colcannon is creamy and comforting – and pairs perfectly with roasted corned beef.
Irish Soda Bread: Serve slices of warm Irish soda bread with your roasted corned beef for a hearty and satisfying meal. The bread’s slightly sweet flavor and dense texture complement the savory meat.
Mustard Sauce: A tangy mustard sauce or gravy makes a delicious condiment for roasted corned beef. Use Dijon or whole grain mustard mixed with a bit of cream or broth for a flavorful sauce.
Horseradish Sauce: For a bit of heat, serve roasted corned beef with a creamy horseradish sauce. It adds a zesty kick that enhances the flavor of the meat.
Pickled Vegetables: Tangy pickled vegetables like cucumbers, onions, or beets make a refreshing side dish that cuts through the richness of the corned beef.
Green Salad: A simple green salad with mixed greens, cherry tomatoes, and a light vinaigrette dressing provides a fresh and crisp contrast to the hearty corned beef.
Beer: Pair your roasted corned beef with a cold pint of your favorite beer for a classic Irish-inspired meal. Or try a Guinness float!
Try these other St. Pattie’s favorites:
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Roasted Corned Beef
Equipment
Ingredients
- 1 corned beef brisket about 3-4 pounds, with seasoning packet included
- ¼ cup Dijon mustard
- 2 tablespoons whole grain mustard
- 2 tablespoons honey
- 1 onion peeled and quartered
- 3-4 cloves garlic peeled and smashed
- 2-3 bay leaves
- 4-5 cups water or beef broth
- Optional: whole peppercorns cloves, or other spices for additional flavor
Instructions
- Preheat your oven to 300°F (150°C).
- Rinse the corned beef brisket under cold water to remove any excess salt from the brine. Pat it dry with paper towels.
- In a small bowl, mix together the Dijon mustard, whole grain mustard, and honey to create a mustard glaze.
- Place the corned beef brisket in a roasting pan or Dutch oven, fat side up.
- Spread the mustard glaze evenly over the surface of the brisket, coating it completely.
- Scatter the onion quarters, smashed garlic cloves, and bay leaves around the brisket in the roasting pan.
- If desired, sprinkle the seasoning packet that came with the corned beef over the brisket. You can also add additional spices like peppercorns or cloves for extra flavor.
- Pour enough water or beef broth into the roasting pan to almost cover the brisket. The liquid will help tenderize the meat and keep it moist during roasting.
- Cover the roasting pan with a lid or aluminum foil and place it in the preheated oven.
- Roast the corned beef brisket for about 3-4 hours, or until it is fork-tender. Check for doneness by inserting a fork into the meat—it should slide in easily with little resistance.
- Once the corned beef is cooked, remove it from the oven and let it rest for about 10-15 minutes before slicing. This allows the juices to redistribute and the meat to firm up slightly for easier slicing.
- Slice the roasted corned beef brisket against the grain into thin slices. Serve it with your favorite side dishes such as roasted potatoes, steamed cabbage, or glazed carrots.
- Enjoy your delicious roasted corned beef with mustard as a flavorful and comforting meal!
