Corned beef brisket is a delicious and hearty cut of meat that is commonly eaten around St. Patrick’s Day. But it’s tasty enough to enjoy all year round! Roasting a corned beef brisket in the oven results in fork-tender meat coated in a crispy, flavorful crust. Follow these tips for roasting corned beef brisket to perfection.
Ingredients for Roasted Corned Beef Brisket
To make a roasted corned beef brisket you will need
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A 3-4 lb corned beef brisket preferably the flat cut which is more uniform in thickness. Point cut brisket can also work but may require more monitoring while cooking.
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Spice packet that came with the corned beef
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Ground black pepper
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Beef broth or water
The corned beef is already brined so you don’t need to add any extra salt.
Prep the Corned Beef Brisket
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Preheat your oven to 325°F.
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If desired, rinse the brisket under cool water to remove some surface saltiness. Pat it dry thoroughly.
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Place the brisket fat side up on a rack in a roasting pan.
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Sprinkle the spice packet and 3/4 tsp ground black pepper evenly over the brisket.
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Add 1 cup beef broth or water to the bottom of the pan.
Roast the Corned Beef
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Cover pan tightly with foil and roast for 2 1/2 hours.
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Remove foil and continue roasting until fork tender, about 45 mins to 1 hour longer. Check for doneness and add time as needed.
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Internal temperature should reach 185-195°F when done.
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Let rest 10-15 minutes before slicing.
Tips for Perfect Roasted Corned Beef
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Choose the flat cut brisket for more even thickness and cooking.
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Roast fat side up for bastion and moisture.
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Add just enough liquid to pan to keep drippings from burning.
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Keep covered while braising then uncover to brown and crisp.
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Roast at a low temp of 325°F to break down connective tissue.
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Check for doneness with a fork test rather than time.
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Allow to rest before slicing for juicy results.
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Slice against the grain for tenderness.
Serving Suggestions
Roasted corned beef brisket pairs deliciously with:
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Buttery mashed potatoes or colcannon
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Steamed cabbage wedges
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Roasted or boiled root vegetables like carrots and parsnips
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Fresh baked Irish soda bread
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Spicy mustard for dipping
Leftovers make excellent sandwiches piled high on rye bread. Dice and add to hash browns for corned beef hash.
Oven vs. Slow Cooker vs. Stovetop
While oven roasting often produces the best results, corned beef can also be made in a slow cooker or on the stovetop.
Slow cooker: Combine brisket and seasoning in slow cooker with 1 cup broth. Cook 8-10 hours on low until fork tender. Add potatoes halfway through cooking.
Stovetop: Place brisket in large pot and cover with water. Add spice packet and bring to a boil then reduce to a simmer. Cook covered 3-4 hours till fork tender, adding more water as needed. Add vegetables in last hour.
The oven method yields the crispiest exterior but all produce tender corned beef. Oven and stovetop allow seasoning the exterior while the slow cooker infuses everything together.
Frequently Asked Questions
What’s the difference between flat cut and point cut corned beef?
Flat cut comes from the brisket flat and is rectangular shaped with more even thickness. Point cut comes from the fattier brisket point and can be irregularly shaped.
How long does it take to roast corned beef brisket?
Total roasting time is usually 3-4 hours depending on size. Cook covered for 2 1/2 hours then uncovered until fork tender.
What’s in the spice packet?
The spice packet contains pickling spices like mustard seed, peppercorn, bay leaves, and red pepper flakes.
What is the best way to cook corned beef brisket?
Oven roasting is ideal for maximum flavor and texture. Slow cooker or stovetop cooking work well too.
What should I serve with corned beef brisket?
Classic accompaniments are cabbage, potatoes, carrots, Irish soda bread, and mustard.
Can I roast vegetables with the corned beef?
Yes, add them in the last 30-60 minutes to prevent overcooking.
What should I do with leftovers?
Make corned beef sandwiches, hash, or add to omelets or scrambled eggs.
With these simple instructions, you can make tender, juicy corned beef brisket with delicious seasoned crust right in your home oven. Roast up a brisket for St. Patrick’s Day or anytime for a satisfying meal.
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What is Corned Beef?
Corned Beef is a salt cured beef product and probably became popular in the 17th century when they began curing meat with salt. For me, corned beef is more like ham than it is like beef. It has the salty flavor and similar texture. It is also known as corned beef brisket.
How to Make Slow Cooker Corned Beef
- Place the corned beef in the slow cooker and sprinkle with the seasoning packet it comes with. Add in 4 cups of beef broth.
- Turn your slow cooker onto low for 8-9 hours.
- Add the potatoes and carrots halfway through the cooking time. This prevents them from over cooking and getting too mushy. To make it more authentic, you could also add in some cabbage. I don’t care for cabbage and care even less for the way it smells while it is cooking. The smell takes me back to those days when the school cafeteria fixed it! Don’t add the cabbage until the last hour though if you are going to use it.
- Remove the corned beef from the slow cooker and slice it like you would a brisket. It will be nice and tender and basically pull apart.
