Roasted Corned Beef

Roasted corned beef is my favorite way to make this classic because it’s almost hands-off and it gives you tender slices with a flavorful crust instead of boiled, pale meat. The oven does all the work while you get that rich, savory corned beef flavor (and your kitchen smells incredible the whole time).

This method is perfect for St. Patrick’s Day, holidays, or anytime you want a hearty dinner that also makes the best leftovers. Slice it for a classic plate with cabbage and potatoes, pile it into sandwiches the next day, or turn it into hash, this roasted corned beef recipe is a keeper.

At Ajpal, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Roasted Corned Beef

Roast your way to a flavorful and tender corned beef experience! Ditch the traditional boiling method and embrace the ease and deliciousness of roasting.

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!

Corned Beef Ingredients

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.

Steps to Make Roasted Corned Beef

Once you gather your ingredients, we will use the following process:

1. Preheat your oven to 300°F (150°C).
2. Rinse the corned beef brisket under cold water to remove any excess salt from the brine. Pat it dry with paper towels.
3. In a small bowl, mix together the Dijon mustard, whole grain mustard, and honey to create a mustard glaze.
4. Place the corned beef brisket in a roasting pan or Dutch oven, fat side up.
5. Spread the mustard glaze evenly over the surface of the brisket, coating it completely.
6. Scatter the onion quarters, smashed garlic cloves, and bay leaves around the brisket in the roasting pan.
7. 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.
8. 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.
9. Cover the roasting pan with a lid or aluminum foil and place it in the preheated oven.
10. 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.
11. 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.
12. 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.
13. 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.

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.

What to Serve with Roasted Corned Beef

For a perfect Irish dinner try this corned beef with classic and traditional, pan-fried cabbage, Roasted potatoes, glazed carrots, colcannon, Irish soda bread, beets, or a Guinness float!

Try these other St. Pattie’s favorites:

Irish Colcannon (Buttery Potatoes and Cabbage)

Skillet Irish Potato Bread

Irish Whiskey Glazed Salmon Recipe

Roasted Corned Beef

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Corned Beef 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.