Savory Herb-Crusted Corned Beef Roast

Experience a delightful twist on the traditional corned beef with this herb-crusted roast, bursting with savory flavors and tender juiciness. Perfect for a hearty family dinner or special occasion, this dish will captivate your taste buds and leave your guests asking for seconds.

Prep time: 20 minutes
Cook time: 3 hours
Serves: 8

Ingredients

4 lbs corned beef brisket

2 tbsp olive oil

1 tbsp dijon mustard

1 tbsp whole grain mustard

1 tbsp brown sugar

1 tbsp dried thyme

2 tsp dried rosemary

2 tsp garlic powder

1 tsp onion powder

1 tsp black pepper

1 cup beef broth

2 lbs baby potatoes, halved

1 lb baby carrots

1 large onion, quartered

Salt to taste

Instructions

1. Preheat your oven to 325°F.

2. Rinse the corned beef brisket under cold water to remove excess brine and pat dry with paper towels.

3. In a small bowl, mix the olive oil, dijon mustard, whole grain mustard, brown sugar, thyme, rosemary, garlic powder, onion powder, and black pepper to form a paste.

4. Rub the paste generously over the entire surface of the corned beef brisket.

5. Place the brisket in a roasting pan and pour the beef broth around it.

6. Arrange the potatoes, carrots, and onion around the brisket in the pan.

7. Cover the pan tightly with aluminum foil and roast in the preheated oven for 2.5-3 hours, or until the corned beef is tender and the vegetables are cooked through.

8. Remove the foil during the last 30 minutes of cooking to allow the crust to brown.

9. Once cooked, let the corned beef rest for 10 minutes before slicing against the grain.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat slices of corned beef in a skillet over medium heat until warmed through, adding a splash of broth if needed to retain moisture.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.