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
