This Oven Roasted Corned Beef is juicy and packed with flavor! It’s slow-cooked to tender perfection with spices that fill your kitchen with a mouthwatering aroma.
Honestly, there’s nothing like the tender slices of beef—perfect for sandwiches or served with veggies. I always make extra; leftovers are the best! 😋
Key Ingredients & Substitutions
Corned Beef Brisket: This is the star of the dish! A three to four-pound brisket works best. If you can’t find corned beef, you can use a plain brisket and season it with salt, garlic, and spices, but it won’t have the same pickled flavor.
Spice Mix: The combination of cracked black peppercorns, coriander seeds, and mustard seeds gives a warm, complex flavor. If you don’t have a spice grinder, pre-ground versions work too, but they might lack some aroma. For a milder taste, reduce the crushed red pepper flakes.
Garlic: Fresh garlic brings a lot of flavor. You can substitute with garlic powder if needed, but fresh is always better for that punchy taste. Using less can also tone down the garlic if you prefer it subtle.
Brown Sugar: This is optional, but it adds a nice sweetness to balance the savory spices. If you want to skip it, try a bit of honey or maple syrup for a similar effect. For a sugar-free option, use a sugar substitute.
How Do I Make Sure My Corned Beef Is Tender and Juicy?
Getting a tender and juicy corned beef relies on proper cooking and resting. First, always cover the roasting pan tightly with foil during cooking; this traps steam and keeps the meat moist.
- Cook it low and slow at 325°F (163°C) for about 2 ½ to 3 hours.
- Using a meat thermometer is best to check for doneness. Aim for 190°F (88°C).
- After roasting, let it rest for 10-15 minutes before slicing. This helps the juices settle and keeps the meat moist.
How to Make Oven Roasted Corned Beef
Ingredients You’ll Need:
For the Corned Beef:
- 3 to 4 lbs corned beef brisket (with spice packet)
For the Spice Rub:
- 2 tablespoons cracked black peppercorns
- 1 tablespoon coriander seeds
- 1 tablespoon mustard seeds
- 1 tablespoon crushed red pepper flakes
- 4 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon brown sugar (optional)
- 1 tablespoon olive oil
For Roasting:
- 1 cup water or beef broth
Time Needed:
This recipe takes about 15 minutes to prep, plus 2 ½ to 3 hours of cooking time in the oven. Don’t forget to allow an extra 10-15 minutes for resting before slicing!
Step-by-Step Instructions:
1. Preheat Oven:
Start by preheating your oven to 325°F (163°C). This will ensure that your meat cooks evenly and becomes tender.
2. Prepare Spice Rub:
Take a dry pan and lightly toast the cracked black peppercorns, coriander seeds, mustard seeds, and crushed red pepper flakes for about 1-2 minutes. You’ll know they’re ready when they become fragrant. Once toasted, let the spices cool a little, then mix them with the minced garlic, brown sugar (if you’re using it), olive oil, and chopped parsley. Stir this all together to make a thick paste.
3. Prepare Corned Beef:
Pat your corned beef brisket dry with paper towels—this helps the spice mixture stick better. Take your spice paste and rub it evenly all over the brisket. Press down gently to help it adhere nicely.
4. Roasting Setup:
Place the seasoned brisket in a roasting pan, making sure the fat side is up. This way, the fat will keep the meat moist during cooking. Pour 1 cup of water or beef broth into the bottom of the pan. This will create steam and prevent the drippings from burning, keeping your beef juicy.
5. Cover and Roast:
Now, cover the roasting pan tightly with aluminum foil. Roast the corned beef in your preheated oven for about 2 ½ to 3 hours. You’re looking for an internal temperature of about 190°F (88°C) for the meat to be tender.
6. Uncover and Finish:
In the last 20-30 minutes of cooking, carefully remove the foil. This allows the top to develop a delicious, crunchy crust, enhancing the flavor.
7. Rest and Slice:
When the corned beef is done, take it out of the oven and let it rest for 10-15 minutes. This resting period is essential— it locks in the juices! After resting, slice the meat thinly against the grain for the best texture.
8. Serve:
Serve your tender, juicy corned beef warm, garnished with extra chopped parsley if you like. It’s fantastic with mustard, pickles, or your favorite side dishes. Enjoy!
This oven roasted corned beef features a well-seasoned crust with a peppery, garlicky flavor and a tender, juicy interior. Perfect for any occasion!
Can I Use Another Cut of Meat Instead of Brisket?
While brisket is the traditional choice for corned beef, you can use other cuts like round or chuck. However, brisket tends to be more tender and flavorful when cooked slowly, so it’s recommended if you want the best results.
Can I Make This Recipe Without the Spice Packet?
Absolutely! If you don’t have a spice packet, you can create your own seasoning using essential spices like black pepper, coriander, mustard seeds, and garlic. Just ensure your blend is well-balanced to replicate that classic corned beef flavor.
How Should I Store Leftovers?
Store any leftover corned beef in an airtight container in the fridge for up to 4 days. It can also be frozen for up to 2 months. To reheat, simply thaw in the fridge and warm gently in the oven or a skillet to avoid drying it out.
Can I Cook This in a Slow Cooker Instead?
Yes, you can! Simply follow the spice preparation as instructed, then place the seasoned brisket in the slow cooker with the liquid. Cook on low for 8-10 hours or high for about 4-5 hours until tender. Just make sure to check the temperature to reach that 190°F for optimal tenderness.
