This oven roasted corned beef is all about tasty flavors and tenderness! The juicy meat is seasoned just right and cooked slowly for that melt-in-your-mouth experience.
I love making this dish on weekends when I can enjoy the wonderful aroma filling my home! Serve it with some potatoes and cabbage, and you’re all set for a hearty meal!
Key Ingredients & Substitutions
Corned Beef Brisket: This is the star of the show! Choose a brisket that’s 3 to 4 pounds with a spice packet. If you can’t find it, you can use a plain beef brisket and create your own brine, using salt and spices.
Kosher Salt: If you’re using pre-brined beef, you may not need extra salt. If you’re brining yourself, kosher salt is preferred for its coarse texture, which dissolves well. You can also use sea salt as an alternative.
Spices: The spice mixture adds great flavor. Black peppercorns, mustard seeds, and coriander seeds bring aromatic notes. If you’re out of one, whole mustard seeds can be replaced with ground mustard, and you can swap crushed red pepper with black pepper if you prefer mild flavors.
Brown Sugar: This provides a nice hint of sweetness that balances the savory spices. You can substitute it with honey or maple syrup if needed, but remember they might change the flavor slightly.
Olive Oil or Butter: Both are used for the spice rub. I love using melted butter for a richer taste, but olive oil is a great heart-healthy choice if you want that. Feel free to use either based on your preference!
How Do I Make Sure My Corned Beef is Tender and Flavorful?
The key to a perfectly cooked corned beef is low and slow roasting. Here’s how to do it:
- Start by rinsing the brisket to reduce some of the saltiness.
- Create a spice rub mixing your spices with olive oil or butter until it becomes a paste. Make sure you coat the brisket thoroughly for maximum flavor.
- Wrap it tightly in foil or use a covered roasting pan. This step keeps moisture in, making the beef tender.
- Cook it low and slow at 325°F (163°C) for 2.5 to 3 hours. Use a meat thermometer to check for that perfect 190°F (88°C). It should feel fork-tender!
- Let it rest after roasting to allow juices to redistribute, making every slice juicy.
By following these tips, you’ll have a delicious corned beef that’s not only flavorful but also tender and easy to slice!
How to Make Oven Roasted Corned Beef
Ingredients You’ll Need:
For the Corned Beef:
- 3 to 4 pounds corned beef brisket, with spice packet
- 2 tablespoons kosher salt (if not using pre-brined corned beef)
For the Spice Rub:
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- 2 bay leaves
- 4 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 1 teaspoon crushed red pepper flakes (optional for heat)
- 2 tablespoons olive oil or melted butter
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 2.5 to 3 hours to roast in the oven. Make sure to set aside an extra 15 to 20 minutes for the brisket to rest before slicing. In total, you’ll be enjoying your delicious corned beef in about 3 to 3.5 hours!
Step-by-Step Instructions:
1. Preheat Your Oven:
First, preheat your oven to 325°F (163°C). This low and slow cooking method is key to making your corned beef tender and delicious!
2. Rinse and Pat Dry:
Next, take your corned beef brisket and rinse it under cold water in the sink. This helps to wash away any excess brine. After rinsing, pat it dry with paper towels to remove any moisture.
3. Mix Your Spice Rub:
In a small bowl, gather your black peppercorns, mustard seeds, coriander seeds, minced garlic, brown sugar, paprika, crushed red pepper flakes (if you like a bit of heat), and olive oil or melted butter. Mix them all together to form a paste-like spice rub.
4. Apply the Spice Rub:
Now, take the spice mixture and rub it evenly all over the surface of the corned beef brisket. Make sure it’s well coated—this will give you a tasty crust!
5. Wrap It Up:
Wrap the seasoned brisket tightly in aluminum foil or place it in a covered roasting pan. This step is important as it keeps the moisture in, allowing the brisket to cook evenly and stay tender.
6. Roast It:
Place the wrapped brisket in your preheated oven and roast it for about 2.5 to 3 hours. You want the internal temperature to reach around 190°F (88°C) and for the meat to be tender enough to be easily pierced with a fork.
7. Let It Rest:
Once cooked, carefully remove the brisket from the oven and allow it to rest while covered for 15 to 20 minutes. This step helps the juices redistribute and keeps your meat juicy!
8. Slice and Serve:
After resting, slice the corned beef against the grain into thin slices. This will make it easier to chew and more enjoyable! Don’t forget to garnish with chopped fresh parsley for a lovely touch.
9. Pair with Optional Sides:
Serve your corned beef with some mustard, horseradish sauce, or traditional sides like boiled cabbage, potatoes, or carrots. Enjoy your flavorful meal!
And there you have it! A delicious, tender oven-roasted corned beef that’s perfect for any occasion. Enjoy every bite!
Can I Use a Different Cut of Beef?
Yes, you can substitute a different cut of beef, like a brisket flat or round, but cooking times may vary. Just ensure you cook it until tender, checking the internal temperature to reach around 190°F (88°C).
What If I Don’t Have All the Spices?
No worries! You can use pre-made corned beef spice mixes available at the store, or substitute with whatever spices you have on hand, like black pepper and garlic powder. Just ensure to maintain the seasoning balance for flavor!
How Should I Store Leftover Corned Beef?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, lasting up to 3 months. Just make sure to slice it first for easier use later!
Can I Make This Recipe in a Slow Cooker?
Absolutely! You can follow the same spice rub technique and cook the brisket in a slow cooker on low for about 8-10 hours. It will be incredibly tender and flavorful!
