This roasted corned beef is tender, juicy, and bursting with flavor. The slow cooking process makes it easy to pull apart, perfect for sandwiches or a hearty dinner.
I love it with a side of cabbage and potatoes. It’s like a warm hug on my plate! Plus, the leftovers (if there are any) make the best sandwiches. Yum!
Key Ingredients & Substitutions
Corned Beef Brisket: The star of this dish! Look for a 4 to 5 lb cut for the best flavor. If you can’t find corned beef, you could use a nice brisket without the brine, but the flavors won’t be quite the same.
Spice Packet: If your brisket comes with a spice packet, it can simplify the flavoring process. For a homemade mix, consider using a blend of peppercorns, coriander, mustard seeds, and cloves.
Garlic: Fresh garlic is great for flavor, but if you’re in a pinch, garlic powder can be used. Just remember, fresh provides a sweeter taste that’s hard to beat!
Brown Sugar: I like to add a bit of sweetness. If you need a substitute, honey or maple syrup can work, but adjust the quantity since they are sweeter.
Beef Broth: Using broth adds depth to the dish, but if you’re low on it, water works fine. You can even add a splash of Worcestershire sauce to enhance the flavor.
How Do I Toast and Crush Spices for Maximum Flavor?
Toasting and crushing spices elevates their flavor. Here’s how to get it right:
- Heat a dry pan over medium heat. Add the spices (black peppercorns, coriander seeds, mustard seeds, and cloves) and bay leaves.
- Toast them for 2-3 minutes until they become fragrant. You’ll know they’re ready when your kitchen starts to smell great!
- Once toasted, let them cool for a minute, then crush using a mortar and pestle or a spice grinder. This releases even more flavor.
Remember to keep an eye on them while toasting – burnt spices can ruin the dish!
How to Make Roasted Corned Beef
Ingredients You’ll Need:
For the Corned Beef:
- 4 to 5 lb corned beef brisket (with spice packet if available)
For the Spice Mixture:
- 2 tbsp black peppercorns
- 2 tbsp coriander seeds
- 1 tbsp mustard seeds
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 tbsp whole cloves
- 1 tbsp crushed black pepper
- 1 tbsp brown sugar
- 1 tsp crushed red pepper flakes (optional)
For Cooking:
- Fresh parsley, chopped (for garnish)
- Water or beef broth (enough to cover brisket in pot)
- Olive oil or mustard for coating
How Much Time Will You Need?
This delicious roasted corned beef will take about 15 minutes for preparation and around 3 to 3.5 hours to roast in the oven. Once the cooking is done, allow it to rest for 10-15 minutes before slicing. So, plan for about 4 hours total for a mouthwatering meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C). This ensures that your meat cooks evenly throughout.
2. Rinse the Corned Beef:
Rinse the corned beef brisket under cold water to wash away any excess salt. After that, pat it dry with a paper towel. This step is important for the seasoning to stick well!
3. Prepare the Spice Mixture:
In a dry pan, toast the black peppercorns, coriander seeds, mustard seeds, whole cloves, and bay leaves on medium heat until fragrant, about 2-3 minutes. Once toasted, let them cool slightly, and then lightly crush them using a mortar and pestle or spice grinder.
4. Coat the Corned Beef:
Take your corned beef and rub it all over with olive oil or spread a thin layer of mustard. This helps the seasoning mix stick to the meat nicely.
5. Season the Corned Beef:
Combine your crushed spices, crushed black pepper, brown sugar, and optional crushed red pepper flakes in a bowl. Rub this seasoning mixture generously over the entire surface of your corned beef. Feel free to get your hands in there for even coverage!
6. Set Up for Roasting:
Place the seasoned corned beef in a roasting pan with the fat side facing up. This allows the fat to baste the meat as it cooks.
7. Add Liquid:
Pour enough water or beef broth into the pan so that it comes about halfway up the sides of the brisket. This keeps the meat moist while roasting.
8. Roast the Corned Beef:
Cover the roasting pan tightly with foil and pop it into the preheated oven. Let it roast for about 3 to 3.5 hours or until the meat is nice and tender.
9. Brown the Crust:
For the last 30 minutes of roasting, carefully remove the foil. This allows the crust to brown and crisp up wonderfully, giving your corned beef that beautiful finish.
10. Let it Rest:
Once the corned beef is done, take it out of the oven and let it rest for 10-15 minutes. This helps the juices redistribute, making for a juicier slice.
11. Slice and Serve:
Finally, slice the corned beef thinly against the grain. Garnish with freshly chopped parsley for a lovely touch before serving. Enjoy your succulent, roasted corned beef with its crispy, seasoned crust!
Can I Use a Different Cut of Beef?
While corned beef brisket is traditional, you can use other cuts like point or flat cuts; however, the texture and flavor may vary. Ensure they’re good for slow cooking to achieve tenderness.
Can I Prepare This Dish in a Slow Cooker?
Absolutely! To make corned beef in a slow cooker, season and place the brisket in the cooker with your spices and broth. Cook on low for 8-10 hours or high for 4-5 hours, until tender. Just remember to follow the same steps for seasoning!
What Should I Do With Leftover Corned Beef?
Leftover corned beef can be stored in an airtight container in the fridge for up to 3 days. You can use it in sandwiches, hash, or salads. It also freezes well if wrapped tightly for longer storage!
How Can I Tell When the Corned Beef is Done?
The best way to check for doneness is to use a meat thermometer. The internal temperature should reach about 190°F (88°C) for optimal tenderness. If it’s fork-tender and easily shreds, it’s ready!
