This roasted corned beef is juicy and full of flavor! Perfectly seasoned, it’s great for dinner with family or as leftovers in a tasty sandwich.
Honestly, who can resist the smell of beef roasting in the oven? I love serving it with mustard and some pickles—so good! Plus, it’s super easy to make, which is a win in my book!
Key Ingredients & Substitutions
Corned Beef Brisket: Choose a flat cut for even cooking and good texture. If unavailable, a point cut works too, but it will be fattier. I love the flavor of the flat cut for its tenderness!
Pickling Spice: Store-bought is convenient, but a homemade mix can be fun! Combine mustard seeds, coriander seeds, and other spices to customize the flavor. A pinch of cinnamon or allspice adds a nice twist.
Vegetables: Baby potatoes and carrots are perfect for roasting alongside the beef. You can swap these for parsnips or sweet potatoes if you like. Just keep the cooking times in mind.
Garlic: Fresh minced garlic brings great flavor. If you’re in a pinch, you can use garlic powder as a substitute. Just remember that it’s more concentrated, so use less!
How Do I Create the Perfect Roasting Crust?
Getting that lovely crust on your corned beef is all about timing and technique when roasting. Here’s how to do it right:
- Start by covering the beef tightly with foil for most of the cooking to keep moisture locked in. This helps the meat become tender.
- Remove the foil for the last 15 minutes. This step allows the heat directly onto the spice rub, creating that sought-after crust.
- Make sure your oven is preheated to the right temperature. A consistent heat helps in achieving an even cook.
Keep an eye on the internal temperature—around 190°F (88°C) is ideal for tenderness. After removing from the oven, let the beef rest before slicing to keep those juices locked in!
How to Make Roasted Corned Beef
Ingredients You’ll Need:
For the Corned Beef:
- 3 to 4 lbs corned beef brisket (preferably flat cut)
- 2 tbsp pickling spice (store-bought or homemade blend)
- 3 to 4 garlic cloves, minced
- 1 tbsp black peppercorns, crushed
- 1 tbsp coarse kosher salt
- 1 tsp dried thyme or fresh thyme sprigs
- 1 tsp ground mustard or 1 tbsp prepared mustard (optional)
- Fresh parsley for garnish
For the Vegetables:
- About 1 lb baby potatoes (yellow and red)
- 2-3 large carrots, peeled
- Olive oil or vegetable oil for roasting vegetables
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and approximately 1 hour and 45 minutes to 2 hours of cooking time. You’ll have some resting time afterward as well, making it a great dish for a cozy dinner!
Step-by-Step Instructions:
1. Preheat Your Oven:
Begin by preheating your oven to 375°F (190°C). Getting the oven hot will help cook the beef evenly and thoroughly.
2. Prepare the Corned Beef:
Rinse your corned beef brisket under cold water to wash away any excess brine. This step helps to reduce the saltiness of the meat. After rinsing, pat it dry with paper towels so it can absorb all those yummy spices!
3. Create the Spice Mix:
In a small bowl, mix together the pickling spices, crushed black peppercorns, minced garlic, kosher salt, and thyme. If you’re feeling adventurous, add mustard powder or prepared mustard for a flavor boost!
4. Season the Beef:
Rub the spice mixture all over the corned beef brisket, making sure to cover the whole surface and press lightly to help it stick. This will give your beef a flavorful crust.
5. Prepare for Roasting:
Place the seasoned brisket fat-side up in a roasting pan or baking dish. This helps the meat stay moist while cooking.
6. Add the Vegetables:
Chop the baby potatoes and carrots. Toss them in a little olive oil, salt, and pepper, then scatter them around the corn beef in the roasting pan. They’ll soak up all the delicious flavors while they cook!
7. Cover and Roast:
Tightly cover the roasting pan with foil. This keeps the moisture in, ensuring tender meat throughout the cooking process.
8. Cooking Time:
Roast everything in your hot oven for about 1 hour and 45 minutes to 2 hours. You know it’s ready when the internal temperature of the corned beef reaches about 190°F (88°C) and the meat feels tender.
9. Get that Crust:
Remove the foil for the last 15 minutes of cooking. This will allow the top of the meat to crisp up perfectly from the spice rub.
10. Let It Rest:
After taking it out of the oven, let the corned beef rest for about 10-15 minutes. This step helps the juices redistribute for moist, flavorful slices.
11. Garnish and Serve:
Sprinkle some fresh parsley on top for an attractive finish. Then, slice your corned beef thinly against the grain and enjoy it with those roasted potatoes and carrots!
Enjoy your tender, flavorful roasted corned beef with perfectly roasted vegetables!
Can I Use a Different Cut of Beef?
Yes, while a flat cut is preferred for tenderness, a point cut can work as well. Just keep in mind that a point cut is fattier, which may alter the overall taste and texture.
What Should I Do if My Corned Beef is Too Salty?
If you find your corned beef too salty, rinsing it under cold water before cooking is a great first step. Additionally, cooking it in a broth or adding potatoes can help balance the flavors during the roasting process.
Can I Cook This in a Slow Cooker?
Absolutely! For a slower, more tender result, you can cook your seasoned corned beef in a slow cooker on low for about 8-10 hours. Add the vegetables in the last 2 hours of cooking for best results!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, slice the corned beef and warm gently on the stove or in the microwave, adding a little beef broth if needed to keep it moist.