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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.
Print Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Irish, Jewish
Ingredients Method

Ingredients
  

  • 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

Method
 

  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.
  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.
  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.