Roasted corned beef is a juicy, flavorful dish perfect for any meal. It has a lovely crust on the outside and tender meat inside that’s hard to resist!
Cooking it fills your home with a wonderful smell that makes you smile. I love to serve it with some mashed potatoes and veggies for a cozy dinner, yum! 😋
Key Ingredients & Substitutions
Corned Beef Brisket: The star of this dish! A good quality corned beef brisket is key. If you can’t find corned beef, look for a beef brisket and brine it at home. Alternatively, you could use a similar cut like a silverside.
Mustard Seeds: Whole mustard seeds add a nice crunch and flavor. You can swap them for prepared mustard if needed, just use less as it’s more intense. I find whole seeds bring a more robust taste to the dish though!
Coriander Seeds: These give a fresh, citrusy zest. If you don’t have these, ground coriander works too, though the flavor is a bit different. You can also use a combination of caraway seeds for an interesting twist.
Cracked Black Peppercorns: For a warm peppery kick, cracked peppercorns are great. If you want less heat, you can use regular ground black pepper. I personally love the texture from the cracked ones!
Brown Sugar: Adds a touch of sweetness that balances the spices. If you’re looking for a healthier option, honey or maple syrup can work, although they will change the flavor slightly.
How Do I Make Sure My Corned Beef is Tender?
The key to a tender corned beef is low and slow cooking. Keeping it covered while roasting helps keep moisture in, ensuring a juicy result. Here’s how to get great tenderness:
- Preheat your oven to the right temperature (325°F).
- Cover the roasting pan tightly with aluminum foil to lock in the steam.
- Cook until the internal temperature reaches about 190°F. A meat thermometer is very helpful here!
- Let the beef sit after cooking for at least 15 minutes before slicing. This helps the juices redistribute.
With these tips, you’ll have a perfectly tender and delicious corned beef roast every time!
How to Make Delicious Roasted Corned Beef
Ingredients You’ll Need:
For the Corned Beef:
- 3 to 4 pounds corned beef brisket, rinsed and patted dry
For the Spice Rub:
- 2 tablespoons whole mustard seeds
- 2 tablespoons cracked black peppercorns
- 1 tablespoon coriander seeds
- 1 tablespoon crushed red pepper flakes (optional for slight heat)
- 2 teaspoons kosher salt
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 1 tablespoon olive oil
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 2.5 to 3 hours to roast in the oven. Plus, you’ll want to let it rest for 15 minutes after cooking. In total, you can expect to spend around 3 hours and 30 minutes, but most of that is hands-off time while the beef roasts. Perfect for a relaxed meal!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 325°F (163°C). This will ensure your corned beef cooks evenly and becomes beautifully tender.
2. Toast the Spices:
In a dry skillet over medium heat, add the mustard seeds, cracked black peppercorns, and coriander seeds. Toast them for about 2-3 minutes or until they smell really fragrant! Be careful not to burn them! Once they’re toasted, transfer the spices to a spice grinder or use a mortar and pestle to lightly crush them. You want a mix of crushed and whole seeds for a nice texture.
3. Make the Spice Rub:
In a bowl, combine the crushed spices with kosher salt, brown sugar, crushed red pepper flakes (if you’re using them), minced garlic, and olive oil. Mix it all together to create a spice rub paste. It should be thick and hold together nicely—just what your corned beef needs!
4. Rub the Spice Mixture:
Take the spice rub and generously apply it all over the corned beef brisket. Press it firmly so all that delicious flavor really sticks! Make sure to coat every inch for the best taste.
5. Get Ready to Roast:
Place the seasoned corned beef in a roasting pan or a baking dish with the fat side facing up. This allows the fat to baste the meat as it cooks, keeping it juicy and flavorful.
6. Cover and Roast:
Cover your pan tightly with aluminum foil. This step is crucial—it helps keep the moisture in while roasting. Put it in the preheated oven and roast for about 2.5 to 3 hours. You know it’s ready when the internal temperature hits about 190°F (88°C) and the meat feels tender.
7. Rest Your Beef:
Once done, remove the corned beef from the oven and let it rest for 15 minutes while still covered. This helps the juices redistribute throughout the meat, making every bite juicy and tender.
8. Slice and Serve:
When ready to serve, slice the corned beef thinly against the grain. This cuts through the muscle fibers, making it easier to chew. For a lovely touch, garnish with freshly chopped parsley before digging in!
And there you have it—delicious roasted corned beef with a flavorful crust! Enjoy your meal!
Can I Use Different Cuts of Beef?
Yes, while corned beef brisket is traditional, you can use other cuts like a topside or silverside. Just keep in mind that cooking times may vary depending on the cut’s thickness, so always check for doneness using a meat thermometer.
How Can I Store Leftovers?
Store leftover corned beef in an airtight container in the refrigerator for up to 3-4 days. To reheat, slice it and gently warm it in a pan or microwave, adding a splash of broth to keep it moist.
Can I Make This Ahead of Time?
Absolutely! You can prepare the spice rub a day in advance and rub it on the corned beef. Just cover it and let it marinate in the fridge overnight. This allows the flavors to penetrate the meat even more!
What Should I Serve with Roasted Corned Beef?
Roasted corned beef pairs wonderfully with sides like colcannon, roasted vegetables, or a simple green salad. You can also serve it on sandwiches or with bread for a hearty meal!
