Corned Beef Roast Recipe

Name: Corned Beef Roast
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
Yield: 8
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

Cook Time: 300 minutes

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

Directions

Step 1: Preheat the oven to 300F (150C).

Step 2: Place the corned beef brisket in the center of a roasting pan.

Step 3: Arrange the potatoes and carrots around the sides of the beef. Scatter the diced onion and chopped garlic over the top of the beef.

Step 4: Sprinkle the seasoning packet evenly over the corned beef, then pour enough water into the pan to cover the potatoes, leaving them almost submerged.

Step 5: Cover the pan with a lid or heavy aluminum foil.

Step 6: Roast in the preheated oven for 5 to 6 hours, or until the corned beef is so tender it can be easily flaked apart with a fork.

Nutrition Facts (per serving)

Nutrient	Amount	% Daily Value
Calories	465	-
Total Fat	26g	33%
Saturated Fat	9g	44%
Cholesterol	134mg	45%
Sodium	1560mg	68%
Total Carbohydrates	28g	10%
Dietary Fiber	4g	13%
Total Sugars	2g	-
Protein	28g	56%
Vitamin C	31mg	34%
Calcium	34mg	3%
Iron	4mg	21%
Potassium	851mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Origin of Corned Beef
Corned beef, especially the kind used in this recipe, has strong ties to both Irish and Jewish culinary traditions. The term "corned" refers to the coarse salt grains, or "corns," historically used to cure the meat. Corned beef became a popular dish in Ireland due to the abundance of cattle and the preservation properties of salting. However, Irish corned beef as we know it was largely influenced by Irish immigrants in America, who sought an affordable protein source. In the 19th century, corned beef became a staple, particularly for celebratory occasions like St. Patricks Day. It gained popularity in Jewish cuisine, where brisket is often used, as corned beef is a variation of this cut, prepared with spices and cured with brine.

Regional Variations
Corned beef is widely associated with both Ireland and Jewish communities, but it has been embraced and adapted by various cultures. In Ireland, it is typically prepared in a pot, boiled with cabbage, carrots, and potatoes, serving as a hearty, comforting meal. However, in the United States, especially in New York City, Jewish delis popularized corned beef as a sandwich filling, which is often served with rye bread, mustard, and pickles. The American version has led to variations in preparation, with methods ranging from boiling to roasting, as demonstrated in this recipe, where corned beef is cooked in the oven alongside vegetables like carrots and potatoes.

Distinguishing Features of Corned Beef Roast
The method of roasting corned beef sets this recipe apart from the more common boiled versions. While the traditional boiled corned beef is known for its tenderness and flavor, roasting the beef in the oven brings a different level of caramelization and texture. The dry heat of the oven allows the fat to render slowly, resulting in a crisp exterior while maintaining a juicy, tender interior. The addition of vegetables like potatoes, carrots, onions, and garlic enhances the flavors of the beef, creating a one-pot meal that is rich in both taste and tradition.

Where Corned Beef is Typically Served
Corned beef roast is a dish that shines during special occasions, particularly on St. Patricks Day, when Irish and Irish-American communities celebrate their heritage. In Ireland, its often served as part of a hearty family meal, but the American version, especially in the form of corned beef sandwiches, is popular in delis across the country. Additionally, corned beef can be served at festive gatherings, family dinners, or holiday celebrations. This versatile dish is often accompanied by side dishes such as cabbage, potatoes, or even pickles, depending on regional preferences.

Interesting Facts About Corned Beef
- Corned beef was once a luxury product in Ireland. It was mostly exported, particularly to England, and was not widely consumed locally. It was the Irish immigrants in America who adopted it as a staple food, making it a part of their traditional St. Patricks Day meals.
- Corned beef became even more popular during the Great Depression due to its affordability and long shelf life. The salt-curing process made it an inexpensive and reliable source of protein.
- Many people mistakenly associate corned beef with traditional Irish cooking, but it was actually influenced by the Jewish deli tradition, where brisket and other salted meats were common.
- The distinctive pink color of corned beef is a result of the curing process, which involves the use of sodium nitrite, a preservative that helps maintain the meats color and prolong its shelf life.

FAQ about Corned Beef Roast Recipe

Yes, you can prepare it a day in advance. After cooking, let the roast cool completely, then store it in the refrigerator in an airtight container. Reheat gently in the oven with a little broth or water to keep it moist.

Leftover corned beef roast should be stored in the refrigerator in an airtight container for up to 4 days. You can also freeze it for up to 2 months. Thaw in the refrigerator before reheating.

Reheat in a covered dish in the oven at 300°F (150°C) with a splash of broth or water to keep the meat tender. Alternatively, you can warm slices in a skillet over medium-low heat with a little liquid.

Yes. Rinse the brisket under cold water before cooking or soak it in fresh water for 1 to 2 hours, changing the water once. This helps remove excess salt without affecting the flavor.

Yes. Place the brisket, vegetables, and seasonings in the slow cooker with enough liquid to cover the meat halfway. Cook on low for 7 to 9 hours or until tender.

To avoid mushy vegetables, add them halfway through the cooking process rather than at the beginning. Cabbage, in particular, cooks faster and should be added during the last hour of roasting.

Yes. Dark beer, beef broth, or chicken broth can be used instead of water for richer flavor. Just ensure the liquid covers the potatoes and helps keep the meat moist.

Corned beef is done when it reaches an internal temperature of 195°F (90°C) and can be easily shredded with a fork. Cooking time may vary depending on the size of the roast.

It is best to let the corned beef rest, covered, for at least 15 minutes before slicing. This allows the juices to redistribute, keeping the meat moist and flavorful.

Always slice corned beef against the grain. This shortens the muscle fibers, making each bite tender rather than chewy.

Comments

Anna

10/06/2025 01:52:54 PM

I made this 3/17/08. I believe I have found the recipe for me! I added cabbage during the last 1 1/2 hours. This turned out awesome. This was by far the best corned beef I have ever made. My husband really liked it and made sure he got the leftovers!

VMELLOF

03/02/2010 09:07:51 PM

This was good but I made some changes. I put it in a slow cooker, added 3 cups of water, 2 tablespoons of apple cider vinegar, 2 tablespoons of sugar and cabbage. It was great. Oh ya, I also added a bay leaf and some fresh garlic. Was fabulous.

SweetBasil

03/18/2011 08:08:52 AM

BEST corned beef ever! I read online that steaming is the key to a moist, flavorful corned beef so I tried this. I did not cook the veggies with my meat but followed directions very closely. I poured a bottle of dark beer into the roasting pan and added enough water to come up about an inch in the pan. Put the flat cut beef on a rack in the pan and sprinkled the pickling spice packet and chopped garlic over the top. Sealed pan very tightly with heavy duty foil and cooked in oven about 2 1/2 hours (I had a 2 lb roast) Let it rest, sealed while I roasted our garlic red potatoes. When we took the foil off I was shocked at how the meat had barely shrunk, and the beautiful color and tenderness. Tasted wonderful - I will never make a corned beef any other way! No more boiled to death St. Paddy's dinner for us!!

ScottFamily

08/11/2011 11:58:46 AM

This turned out really great for me. I used my cast iron dutch oven and only needed to roast it for about 3 hours at 300 (my roast was probably half the size of the recommended one from the recipe). I added some frozen chopped napa cabbage to the bottom under the roast. I ussed a very high quality grassfed nitrate-free corned flatiron beef roast from US Wellness Meats and believe it or not, I actually had to add salt at the table. The flavor was incredible though, and my kids loved it too. But I can see how if you used one of the cheap nitrate-laden grocery store roasts you would not want any extra salt. Still, I'd recommend paying more for the healthier and tastier roast, I will definitely be making this again. YUM!

chantile

02/23/2010 02:32:39 PM

This recipes is great and tasty. My family loved it. I made some changes that added to the flavor. Instead of using water i used beer and i put it in the Crock pot for about 7 hours. This recipe did not need any extra salt. I will make this again.

fmlevy

03/17/2012 01:25:29 PM

I had a 3# corned beef brisket which I baked for 4 hours and it came out beautifully. I cut the veggies in chunks rather than diced and they were cooked perfectly. Thank you for a great way to cook corned beef. I never liked it boiled.

FusionCook

03/19/2012 05:06:18 PM

Excellent and easy but I did not use salt. I subsituted no-fat/low salt chicken broth for approx. half the water and a tsp or so of crushed red pepper. I probably will never boil corned beef again (tho slow cooker is also convenient and delish). The oven method however, was superior!

mim

03/15/2022 02:10:20 PM

Having made this meal a few times I found putting in your vegetables half way through the cooking time is enough, especially the cabbage which goes too flaky if over-cooked. They do not require 5 hours of cooking. Also soaking the meat the night before in cold water will remove much of the salt. I wash it several times. Also boiling rather than roasting removes a lot of the salt. I change the water after it has boiled for an hour and you still have enough salt. The recipe is missing a lot of essential information and tips.

superkat619

02/08/2015 12:11:13 PM

I love this recipe and after reading some of the other reviews about the dish being too salty, I always rinse the corned beef before I cook it.

LAWSY1

06/11/2013 08:43:12 PM

Great! 1 hour per pound at 300 in a covered cast iron skillet lined with tin foil. Little red potatoes were the best; skipped the garlic and carrots. A bit salty; next time I'll try soaking in water as recommended by others.

Caleb's_mom

04/27/2008 05:41:50 PM

I did this recipe in the slow cooker instead and did not add the salt. It turned out fantastic! My family love it!

dragonwolf

05/17/2025 05:31:39 PM

This sounds really great. I get my groceries via email order and delivery. Thus I don't pick out sizes. I put in note I wanted one about 2-4 lbs. I got 8 lbs!!! Wasn't gonna fit on my stove top so sought out a recipe for the oven vs my trust dutch oven on the stove. I can't wait to make this recipe. I was confused by so many comments about not adding salt. I don't see salt in the ingredients. However, have to agree, this type of meat needs no salting. I do make my own seasoning packet (a recipe found on this site) because I found the ones that came with just weren't sufficient or weren't fresh or ??? but were pretty tasteless. I'm going to assume this works just as well here as with simmering on the stove top. THANK YOU to Huss Paulandbarb for the suggestion to reduce the sodium. See my big smile? So when I invite to kids to help me eat this I Can keep some for myself. I recently had a stroke and sodium has been seriously reduced in my diet. This was gonna be a 1 and done with leftovers going to the youngin's, oh joy I get to keep some! Thank you again, such a simple thing, but one only thinks of it with ham!

BlueEel8762

03/23/2025 02:51:55 PM

Very tender great recipe

Kathleen Brown

03/18/2025 12:09:57 AM

This is officially my new favorite.

Amy Carter

03/08/2025 05:46:23 PM

Can’t believe how easy it came together.

Margaret Walker

03/01/2024 10:58:47 AM

I’ll keep this one in my favorites.

jackwillo

09/12/2022 07:04:55 PM

Big corned beef fan, Great alternative to boiling it all day!! Did add turnips and rutabagas instead of potatoes and cabbage the last hour. Turned out great!! Oh ya, don't add salt, only season with salt and pepper to taste at the end!!!!

kscoups

04/15/2022 03:14:03 PM

After reading the comments, I washed with cold water, didn't add any salt and used Irish beer and chicken broth instead of water. Left carrots in large pieces. Used the smaller honey gold potatoes and halved them. Carrots and potatoes just the right amount of tenderness. Tasted great. Thanks for the recipe

Sharon Passalacqua

03/17/2021 12:55:31 PM

Very simple and easy to make. Smells amazing.

Huss Paulandbarb

02/21/2021 02:27:54 PM

When making most corn beef boil it in water for a few minutes under a soft boil (5 to 10 min.) Then dump water and rinse beef. Corn beef is loaded with salt and this is a good way to remove. I never salt most of my cooking until its at the table as well not a big fan of adding salt to most foods most have enough in already from other additive.