Corn Beef Oven Roasted Corned Beef
Transform your St. Patrick’s Day menu—or any special occasion—with this irresistibly flavorful Corn Beef Oven Roasted Corned Beef recipe! A perfectly seasoned corned beef brisket slowly roasts to tender, juicy perfection, thanks to a luscious glaze made from whole grain mustard and brown sugar. Infused with aromatic garlic, onions, and bay leaves, this dish boasts a rich depth of flavor that’s sure to impress. The beauty of this recipe lies in its simplicity: a few key ingredients, minimal prep, and a low-and-slow roast result in a beautifully caramelized crust and melt-in-your-mouth slices. Serve it alongside classic sides like cabbage and potatoes for a hearty, crowd-pleasing meal that's as comforting as it is unforgettable. Perfect for family gatherings, holidays, or a weeknight upgrade, this oven-roasted corned beef is a guaranteed favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pounds corned beef brisket
- 6 garlic cloves
- 1 medium onion
- 3 tablespoons whole grain mustard
- 3 tablespoons brown sugar
- 1 teaspoon black pepper
- 2 bay leaves
- 2 cups water
- 1 roll aluminum foil
Instructions
Preheat your oven to 325°F (165°C).
Rinse the corned beef brisket under cold water to remove any excess brine, then pat it dry with paper towels.
In a small bowl, mix the whole grain mustard and brown sugar to create a paste.
Peel and halve the onion. Place the onion halves and bay leaves in the bottom of a large roasting pan.
Peel the garlic cloves and add them to the pan with the onion and bay leaves.
Place the corned beef brisket, fat side up, on top of the onion and garlic in the roasting pan.
Spread the mustard and brown sugar paste evenly over the top of the corned beef brisket.
Sprinkle black pepper over the brisket to season it.
Pour 2 cups of water into the roasting pan, ensuring that the bottom of the pan is covered with liquid. This will help keep the meat tender and prevent burning.
Cover the entire roasting pan tightly with aluminum foil to trap the steam and ensure even cooking.
Place the pan in the preheated oven and roast the corned beef for about 3 hours, or approximately 50 minutes per pound. Check periodically to ensure the liquid hasn’t evaporated; add more water if needed.
Remove the aluminum foil during the last 20 minutes of cooking to allow the top of the corned beef to caramelize slightly.
Once cooked, remove the corned beef from the oven and allow it to rest on a cutting board for 10-15 minutes.
Slice the corned beef against the grain into thin slices, then serve with your favorite sides, such as cabbage, potatoes, or carrots.
Nutrition Facts
Calories |
4507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.5 g | 339% | |
| Saturated Fat | 129.7 g | 648% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1779 mg | 593% | |
| Sodium | 1005906 mg | 43735% | |
| Total Carbohydrate | 82.4 g | 30% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 65.7 g | ||
| Protein | 457.1 g | 914% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 36.7 mg | 204% | |
| Potassium | 398 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
