Whew, I am tired! I spent all day today baking and cooking. It was so worth it! Usually I throw all of our corned beef fixings in the crock pot and then let it cook all day. We’ve always liked it this way, it’s just plain good.
Today, I found out that roasting the corned beef similar to the way Simply Recipes does it is so much better though! I don’t think I’ll ever go back tot he old way!
First things first — I had to make up a quick honey mustard sauce to marinate my corned beef in. I added some horseradish to give it a little kick :), my dad would’ve been proud!
Then I added the marinade and the spice packet to the corned beef – oh yum, these spices smelled so good!
Rub all that good stuff into that corned beef until it’s totally and completely saturated.
Seal up the bag and stick the honey mustard slathered corned beef in the fridge — forget about it for a few hours. You could even leave it overnight if you want to eliminate a step the day of.
After you’ve marinated the corned beef, plop it onto a big square of foil, pour a couple tablespoons of the extra marinade over it and sprinkle with a couple more tablespoons of brown sugar. Wrap it up in the foil and bake it. Come to mama!
After a couple of hours, your house should smell so good from the roasting corned beef that you won’t want to wait another second! It’s almost done now, I promise! Open up the foil to expose the top of the corned beef and stick it back in the oven, this time under the broiler. Broil it for a few minutes to gt a nice sizzlin’ hot top. Ready to eat!
Slice your delicious corned beef across the grain into thin slices and serve it up with some glazed carrots, colconnan and Irish soda bread {find links to all of these yummy dishes here}. Oh!! Don’t discard all of those juices int he bottom of the foil! You’ll want to pour a big spoonful over top of your sliced corned beef. It will give it a major kick in the rear with its concentrated and spicy sweetness!
What do you think? Roasted or crock-potted corned beef?
- 1 Tbs mustard
- 1 Tbs horseradish
- 2 Tbs honey
- ~
- 3lb corned beef with spice packet
- 2 Tbs brown sugar
- In small bowl, mix together the honey, mustard and horseradish.
- Remove corned beef from packaging and rinse in cool water. Pat dry. Place in a gallon sized Ziploc bag. Smear the honey/mustard mixture over the corned beef being sure to coat the entire thing. Add spice mixture to bag and seal.
- Gently massage the corned beef for a few second to be sure the marinade is coating every surface possible. Place on plate and put in fridge to marinate for 3 hours or overnight.
- Preheat oven to 350.
- Place corned beef, fat side up, on top of a large square of aluminum foil. Pour a little of the excess marinade on top. Sprinkle 2 Tbs brown sugar over the corned beef.
- Bring up edges of foil and seal to make a loose packet around the meat. Place in a shallow roasting pan and bake at 350 degrees for 2 hours.
- Remove from oven and carefully vent a corner to let steam escape.
- Turn oven to broil. Fold sides of foil down a bit to expose the corned beef. Pop back into oven and broil 1 -3 minutes until top is deep brown and sizzling.
- Remove to platter and slice against the grain, serve slice with a spoonful of the pan drippings for a sweet/spicy kick.
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Looks so delicious! Thank you for the recipe!
That looks incredible Henrietta! I’m Irish and can’t stand corned beef though,however I would try it again with this recipe:)
I am thinking of a different corned beef at the beginning. But your dish is so mouth watering. It looks so yummy.
I always like mine cooked in the crockpot as well but you have convinced me! I will make it this way next and I’m sure it will taste as good as it looks!
This looks fantastic! Gonna make this for St. Patrick’s Day. Thanks for the recipe :)
Made this for dinner Sunday, it turned out Great!! I will NEVER boil my Corned Beef again. I had oven baked carrots & oven – roasted Cabbage & cornbread.
My “go-to” recipe for Corned Beef for the last several years. Just delicious served with roasted cabbage, carrots, potatoes and onions.