How to Cook Corned Beef: Easy Oven-Roasted Brisket with Vegetables

how to cook corned beef: Easy Oven-Roasted Corned Beef Roast

Learning how to cook corned beef is easier than you think, and this oven-roasted Corned Beef Roast with potatoes, carrots, onions, and garlic delivers tender, flavorful brisket every time. Perfect for a cozy dinner or a festive St. Patrick’s Day meal, this fuss-free recipe will become your go-to comfort-food classic.

Ingredients for how to cook corned beef Roast

• 1 (5 1/2 pound) corned beef brisket with spice packet
• 4 large carrots, peeled and cut into 2-inch pieces
• 4 medium potatoes, quartered
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 2 tablespoons vegetable oil
• 1/2 cup beef broth or water
• Fresh parsley for garnish (optional)
• Salt and freshly ground black pepper, to taste

How to Prepare and Cook Corned Beef Roast

1. Prep and Preheat

1. Preheat your oven to 300°F (150°C). Pat the corned beef dry with paper towels, then rub with vegetable oil, salt, and pepper.
2. Arrange the carrots, potatoes, onion, and garlic in a roasting pan. Sprinkle the included spice packet evenly over the brisket, then place the meat fat side up on top of the veggies.

2. Roast Low and Slow

3. Pour beef broth (or water) into the pan to keep everything moist. Cover tightly with aluminum foil to seal in steam.
4. Roast in the preheated oven for 3 hours, allowing flavors to meld and the meat to become tender.
5. Carefully remove the foil, then continue roasting for an additional 1 to 1½ hours until the corned beef is fork-tender and the vegetables are golden.

3. Rest and Slice

6. Transfer the brisket to a cutting board; let it rest for 10 minutes so the juices redistribute.
7. Slice thinly against the grain and serve alongside the roasted vegetables.

Serving Suggestions and Tips

• Flavor Boost: Reserve ½ cup of the pan juices and drizzle over the sliced beef for extra richness.
• Make-Ahead: Cover and refrigerate the roast overnight; reheat gently in the oven at 275°F until warmed through.
• Leftover Magic: Chop leftover corned beef for Reuben sandwiches or corned beef hash the next morning.
• Storage: Store in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.

Now you know how to cook corned beef to perfection, making every bite a celebration of flavor.