I think that if everyone knew how easy it is to roast up juicy, tender corned beef… we would all be doing it more often. Whether you are here for your St. Patty’s Day dinner recipe or have plans of making big, thick reuben sandwiches for the weekend, this is the ultimate way to cook your corned beef.
This low maintenance method will give you an absolutely delicious corned beef that can be used in so many different ways.
Let’s get started…
If you are making this corned beef around St Patricks Day, then it should be very easy to find flat cuts of beef brisket and corned beef seasoning packets. If you are making your corned beef in the “off” season, pick out a nice flat cut of brisket and grab some pickling spices from the spice aisle.
Pickling spices typically include a combination of peppercorns, mustard seeds, bay leaves, dill, anise seeds, coriander seeds and fennel. Different brands will offer slightly different combinations, but a good pickling spice blend will give you a flavor very close to the corned beef seasoning packets that show up around St Patty’s Day.
The only other ingredient you need is some of your favorite mustard. I love using a super grainy dijon mustard for corned beef, as it brings loads of flavor and great texture to the brisket, but you can use whatever mustard you love.
That’s it. Just the brisket, seasoning and mustard.
Preheat your oven to 350 degrees and grab a few strips of foil. Rinse the brisket in cold water and then pat it dry with some paper towels. Set the dried brisket onto the foil and rub the outer surface, including the sides with about 1/4 cup of mustard. Sprinkle the seasoning over the top of the brisket. You can use all of the packet or just some of it, if you prefer more mild seasoning. If you are using pickling spices, I recommend using 2 tablespoons over the top surface of the mustard rubbed brisket.
The seasoning blend is not “spicy”, but it packs a great punch of savory flavors. If you are concerned about the size of the seeds in the spice blend, they will remain on top of the corned beef during baking and although their flavors will make their way into the brisket, the spices will stay on top. They can easily be brushed off after the roasting process, if you prefer, but I highly recommend using them. They are a huge part of achieving the classic corned beef flavor.
Wrap the seasoned brisket in foil and set it inside of a deep baking dish. Bake the corned beef in a 350 degree oven for about 1 hour per pound.
All of this juice that was released during the roasting time is why you need to keep the foil wrapped brisket in a deep baking dish. If you are using the corned beef for sandwiches, discard the juice, but if you are making corned beef and cabbage for St Patrick’s Day, I recommend reserving some of juice to wilt your cabbage in. It’s full of flavor!
Once the corned beef is done, unwrap it and transfer it onto a cutting board to rest for 10 minutes before slicing it up.
This corned beef is absolutely amazing. So beautifully tender and juicy. It literally falls apart with a fork, so if you want pretty slices, be sure to let it rest and use a very sharp knife…
I cannot tell you how much I love slow roasting my corned beef. It is such an easy process and turns out perfect every time. I hope you love this corned beef as much as I do!
Slow Roasted Corned Beef
Ingredients
- a flat cut beef brisket
- 1/4 cup of grainy dijon mustard (or your favorite mustard)
- 2 tablespoons of pickling spices or a corned beef seasoning packet
Instructions
- Preheat your oven to 350 degrees
- Rinse the brisket in cold water and pat dry with paper towels
- Set the dried brisket onto a sheet of foil
- Rub the outer surface of the brisket with mustard and sprinkle the seasoning over the top surface
- Wrap the brisket with foil and set it inside a deep baking dish
- Bake on the center rack of a 350 degree oven for 1 hour per pound
- Unwrap and transfer the brisket onto a cutting board to rest for 10 minutes before slicing and serving
