Corned beef is a beloved traditional dish with deep roots in both Ireland and the UK. It has become a celebrated feature of St. Patrick’s Day in the United States, serving as a flavorful honor to Irish heritage and customs. What makes this recipe superior to other preparation methods is the slow roasting. Gone are the days of “boiled dinner’, and for good reason. Boiling the meat along with the vegetables is less flavorful. In addition, boiled meat does not develop the beautiful, caramelized crust that adds so much flavor and juiciness to the meat.
What Makes it Corned Beef?
Corned beef is a beef brisket that has undergone a curing process. The term “corned” is a centuries old word that was used to describe the salt used in the curing process. Corned beef can easily be cured at home with a beef brisket, spices, and curing salt. Unfortunately, this process takes several days. If you are interested in learning the process or actually taking on preparing a brisket into a corned beef brisket, see instructions at Homemade corned beef.
What to Serve with Corned Beef Brisket
To go all out for the St Patrick’s Day party, there are plenty of delicious Irish dishes to serve alongside this tender slow roasted beef. Classic accompaniments typically include tender sauteed cabbage, sweet roasted carrots, and freshly baked soda bread. Each of these classic traditional additions offer a harmonious balance to the rich flavors of the beef.
Preparation, Servings, and Storage
Preparation for this corned beef dish is wonderfully straightforward. In fact, there is only 10 minutes of active prep time. However, it requires a crucial long baking period. This is most important, as the brisket must be cooked low and slow to achieve the perfect tenderness. This generous cut of meat can provide hearty portions for up to 12 guests, making it a fantastic choice for larger celebrations. Leftovers, which can be stored in the refrigerator for up to 5 days, are a treat in themselves. They can be enjoyed on their own or also transformed into classic Reuben sandwiches. For those who wish to enjoy corned beef at a later date, sliced leftovers can also be safely frozen for up to 3 months, allowing you to use the slices for sandwiches at a later date.
Oven Roasted Corned Beef
Equipment
- Roasting pan
- Foil
Ingredients
- 4½ pound Corned Beef Brisket
- ½ tsp Garlic powder
- ½ tsp Onion powder
Instructions
- Preheat the oven to 300℉.
- Remove the corned beef brisket from the packaging and rinse well.
- Dry the beef with paper towel and place in a roasting pan fat side up. Season the entire brisket with the seasoning packet, garlic powder, and onion powder.
- Cover the roasting pan with foil and bake for 6 hours, or until the internal temperature is 200℉.
- After baking for 4 hours, remove the foil to allow the exterior of the brisket to develop a crispy crust. Baste with the pan juices about every 30 minutes in the final hour to prevent the brisket from drying.
- Once the corned beef has reached 200℉, remove from the oven, cover with foil, and allow to rest for 30-45 minutes before slicing.
Nutrition
