Traditional Corned Beef Roast

🕒 Prep: 15 min
🔥 Cook: 4 hours
🍽 Serves: 8
★★★★★
Be the First to Review!

There’s nothing quite like a traditional corned beef roast to bring a little warmth and comfort to your table. This recipe is perfect for family gatherings, holidays, or any time you crave a hearty, flavorful meal. Let’s dive into why this classic dish is a must-try!

Ingredients for Traditional Corned Beef Roast

The star of the show is the corned beef brisket, known for its unique flavor and tenderness when cooked properly. Black peppercorns and mustard seeds add a subtle spice, while bay leaves bring an earthy aroma. A large onion and garlic cloves infuse the dish with depth and warmth. The addition of carrots, celery, and potatoes make it a hearty meal, with the cabbage lending a touch of sweetness. Water is essential here to ensure everything cooks to tender perfection.

Tips & Tricks

  • Rinsing the brisket is crucial to remove excess saltiness.
  • Use a sharp knife to slice the beef against the grain for the best texture.
  • Check the vegetables for doneness with a fork; they should be soft but not mushy.

Serving Suggestions

This corned beef roast pairs wonderfully with a side of grainy mustard or horseradish sauce for an added kick. A crusty bread roll or some freshly baked soda bread can soak up the delicious juices. For a touch of freshness, consider a simple green salad on the side.

Frequently Asked Questions

Can I use a slow cooker instead of the oven?
Yes, you can use a slow cooker. Cook on low for 8-10 hours or until tender.
What if I don’t have mustard seeds?
You can substitute with a teaspoon of Dijon mustard for a similar flavor profile.

Traditional Corned Beef Roast Recipe Walkthrough

Start by preheating your oven to 325°F (163°C). This temperature ensures a slow roast, allowing the flavors to develop beautifully. Next, rinse the corned beef brisket under cold water to wash away excess brine. Pat it dry with paper towels.

Place your brisket, fat side up, in a large roasting pan. This position helps the fat render down, keeping the meat juicy. Sprinkle black peppercorns and mustard seeds over the brisket. Add bay leaves, onion, and garlic around it. Pour in 6 cups of water, making sure the brisket is mostly submerged.

Cover the pan tightly with aluminum foil and place it in the oven. Roast for about 2.5 hours. Halfway through, add the carrots, celery, and potatoes. These vegetables need less time to cook, so adding them now prevents them from becoming mushy.

In the last 30 minutes, add the cabbage wedges. This timing helps the cabbage stay tender-crisp. Once the beef is fork-tender and the vegetables are soft, remove the pan from the oven. Let the meat rest for 15 minutes before slicing against the grain.

Why You'll Love This Recipe

  • Rich, savory flavors that melt in your mouth.
  • Simple and straightforward preparation.
  • Perfectly tender meat and veggies in one roasting pan.
  • A complete meal with minimal cleanup.

Ingredients

4 lbs corned beef brisket
1 tbsp black peppercorns
1 tbsp mustard seeds
2 bay leaves
1 large onion, quartered
4 cloves garlic, smashed
6 carrots, peeled and cut into 2-inch pieces
4 ribs celery, cut into 2-inch pieces
6 medium potatoes, peeled and halved
1 small head of cabbage, cut into wedges
6 cups water

Step-by-step Instructions

1. Preheat your oven to 325°F (163°C).
2. Rinse the corned beef brisket under cold water to remove excess brine, then pat dry with paper towels.
3. Place the corned beef in a large roasting pan, fat side up.
4. Sprinkle black peppercorns and mustard seeds over the brisket, and add bay leaves, onion, and garlic around it.
5. Pour 6 cups of water into the pan, ensuring the brisket is mostly submerged.
6. Cover the pan tightly with aluminum foil and place it in the preheated oven.
7. Roast for approximately 2.5 hours, adding carrots, celery, and potatoes halfway through cooking.
8. In the last 30 minutes, add the cabbage wedges to the pan.
9. Check for tenderness; the corned beef should be fork-tender and the vegetables soft.
10. Remove from oven and let rest for 15 minutes before slicing the beef against the grain.
11. Serve hot with the roasted vegetables.

Ratings and Comments

Thank you for your rating!