This Savory Herb-Crusted Corned Beef Roast is the ultimate comfort food, perfect for a special Sunday dinner or a festive holiday feast. The herb crust adds an aromatic twist to the traditional corned beef, while the veggies soak up all the delicious flavors in the pan.
Corned beef brisket is the star of the show, bringing a rich, savory profile. The olive oil helps the herb crust adhere to the meat while adding a touch of healthy fat. Combining dijon mustard and whole grain mustard gives a tangy depth that cuts through the beef's richness. A hint of brown sugar balances the mustard's sharpness. Dried thyme and rosemary introduce an earthy, aromatic note, complemented by garlic powder and onion powder for depth. A sprinkle of black pepper adds a gentle heat. The beef broth keeps everything moist and infuses the vegetables with flavor. Baby potatoes, carrots, and onion complete the dish with hearty, comforting flavors.
This roast pairs wonderfully with a simple green salad or sautéed greens like spinach or kale. Serve it with a side of crusty bread to soak up all the delicious juices, or a creamy horseradish sauce for a spicy kick.
First, preheat your oven to 325°F. This gives you time to prepare everything else while ensuring the oven is hot and ready. Next, rinse the corned beef brisket under cold water to remove any excess brine — this step is crucial for flavor balance. Pat it dry with paper towels, which helps the herb crust stick better.
Now, let's get to the flavorful paste. In a small bowl, combine the olive oil, both mustards, brown sugar, thyme, rosemary, garlic powder, onion powder, and black pepper. Mix it all until you have a thick paste. Rub this generously over the entire brisket. Don't be shy — you want every inch covered.
Place the brisket in a roasting pan, then pour the beef broth around it. This keeps the meat juicy and helps cook the veggies. Arrange the potatoes, carrots, and onion around the brisket. Cover the pan tightly with aluminum foil to lock in moisture, then roast in your preheated oven for 2.5 to 3 hours. The corned beef should be tender, and the veggies cooked through.
During the last 30 minutes, remove the foil to allow the crust to brown beautifully. Once it's done, let the brisket rest for about 10 minutes before slicing it against the grain — this ensures tender slices.
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