Corned Beef Roast Recipe

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 Why You’ll Love This Recipe

  • Effortless Preparation: With minimal prep work, this recipe allows the oven to do most of the cooking, giving you time to attend to other tasks.

  • One-Pan Convenience: Cooking the meat and vegetables together in a single roasting pan simplifies cleanup and enhances the flavors as they meld during roasting.

  • Flavorful and Tender: Slow roasting ensures the corned beef becomes tender and juicy, while the accompanying vegetables absorb the savory essence of the meat.

Ingredients

  • 1 (5 1/2 pound) corned beef brisket with spice packet

  • 7 small potatoes, peeled and diced

  • 4 medium carrots, peeled and diced

  • 1 medium onion, diced

  • 3 cloves garlic, chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preheat Oven: Set your oven to 300 degrees F (150 degrees C).

  2. Prepare the Roast: Place the corned beef brisket in the center of a roasting pan. Arrange the diced potatoes and carrots around the brisket. Sprinkle the chopped onion and garlic over the top.

  3. Season and Add Liquid: Sprinkle the contents of the spice packet over the brisket. Pour in enough water to almost cover the potatoes. Cover the pan with a lid or heavy-duty aluminum foil to seal in moisture.

  4. Roast: Place the roasting pan in the preheated oven and cook for approximately 5 to 6 hours, or until the corned beef is tender enough to be easily flaked with a fork.

Servings and Timing

  • Servings: This recipe yields about 8 servings.

  • Preparation Time: Approximately 15 minutes.

  • Cooking Time: 5 to 6 hours.

  • Total Time: Approximately 5 hours and 15 minutes.

Variations

  • Add Cabbage: For a more traditional touch, add wedges of cabbage to the roasting pan during the last hour of cooking.

  • Glazed Finish: For a sweet and savory contrast, consider brushing the corned beef with a mixture of brown sugar and mustard during the final 30 minutes of roasting.

  • Alternative Vegetables: Feel free to incorporate other root vegetables such as parsnips or turnips to diversify the flavors and textures.

Storage/Reheating

  • Storage: Allow the corned beef and vegetables to cool to room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.

  • Reheating: To reheat, place the corned beef and vegetables in a baking dish, cover with foil, and warm in a preheated oven at 325 degrees F (165 degrees C) until heated through. Alternatively, microwave individual portions until hot.

FAQs

What is corned beef?

Corned beef is a beef brisket that has been cured in a salt solution, often with added spices, giving it a distinctive flavor and pink color.

Can I use a different cut of beef for this recipe?

While brisket is traditional for corned beef, other cuts like round can be used, but they may yield a different texture and flavor.

Do I need to rinse the corned beef before cooking?

Rinsing the corned beef can help reduce the saltiness. However, this step is optional and depends on personal preference.

Can I cook this recipe in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Place the ingredients in the slow cooker and cook on low for 8 to 9 hours or until the meat and vegetables are tender.

How can I tell when the corned beef is done?

The corned beef is done when it is tender and can be easily flaked apart with a fork.

What should I serve with corned beef roast?

This dish is often served with mustard or horseradish on the side. Additionally, crusty bread or a side salad can complement the meal.

Can I freeze leftover corned beef?

Yes, you can freeze leftover corned beef. Wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.

Is it necessary to use the spice packet that comes with the corned beef?

The spice packet adds traditional flavors to the corned beef, but you can substitute your own blend of pickling spices if preferred.

How should I slice the corned beef?

For the most tender slices, cut the corned beef against the grain into thin slices.

Conclusion

This corned beef roast recipe offers a delightful and hearty meal that’s both comforting and flavorful. Its simplicity and rich taste make it a favorite for family dinners and special occasions alike. Whether you’re celebrating a holiday or simply craving a satisfying meal, this recipe is sure to please.

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Corned Beef Roast Recipe

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  • Author: Isabella
  • Total Time: 5 hours 15 minutes
  • Yield: 8 servings
  • Diet: Gluten Free
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Description

Enjoy a deliciously tender corned beef roast cooked to perfection with hearty potatoes, carrots, onions, and garlic. This oven-roasted version enhances the flavors while keeping the meat juicy and the vegetables flavorful. Perfect for St. Patrick’s Day or a comforting family dinner, this slow-roasted corned beef recipe is easy to prepare and packed with rich, savory taste.

Ingredients

  • 1 (5 1/2 pound) corned beef brisket with spice packet
  • 7 small potatoes, peeled and diced
  • 4 medium carrots, peeled and diced
  • 1 medium onion, diced
  • 3 cloves garlic, chopped
  • Water (enough to almost cover the potatoes)

Instructions

  • Preheat the Oven: Set to 300°F (150°C).
  • Prepare the Roast: Place the corned beef brisket in a roasting pan. Arrange potatoes and carrots around the meat. Sprinkle onions and garlic on top.
  • Season & Add Liquid: Sprinkle the spice packet over the brisket. Pour in water until it nearly covers the potatoes. Cover the pan tightly with foil or a lid.
  • Roast: Cook for 5 to 6 hours, until the corned beef is fork-tender.
  • Serve: Slice against the grain and serve with the roasted vegetables.

Notes

  • For a Traditional Twist: Add cabbage wedges in the last hour of roasting.
  • Glazed Option: Brush with a brown sugar and mustard glaze in the last 30 minutes.
  • Alternative Vegetables: Try parsnips or turnips for more variety.
  • For a Traditional Twist: Add cabbage wedges in the last hour of roasting.
  • Glazed Option: Brush with a brown sugar and mustard glaze in the last 30 minutes.
  • Alternative Vegetables: Try parsnips or turnips for more variety.
  • Prep Time: 15 minutes
  • Cook Time: 5-6 hours
  • Method: Oven Roasted
  • Cuisine: Irish-American

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