Corned beef brisket has plenty of excellent uses (a Reuben sandwich, anyone?), but this recipe proves that this extra-flavorful meat can stand fully on its own. This roasted brisket is not only tender and moist, but has a crust—thanks to our homemade spice blend—that we truly think takes it over the top. Whether you're looking for the perfect corned beef brisket for your St. Patrick’s Day celebration or are simply craving a hearty weeknight dinner, follow our easy recipe for the most flavorful corned beef brisket possible:
What is corned beef brisket?
Corned beef is technically just referencing a type of preparation that could be applied to a number of cuts of beef that benefit from long cook times (such as short ribs or ox tails). But, the cut that provides the perfect balance of rich flavor from fat and tender lean meat has to be brisket."Corning" refers to curing the beef in a salt solution which results in an extremely flavorful, tender brisket.
How to cook corned beef brisket:
In our book, roasting is our preferred method to cooking a corned beef brisket. Roasting results in a super moist and tender brisket with an irresistible crust. We packed in the flavor with a unique and simple homemade spice blend—trust us, you won’t find flavor like this in a little pre-made baggie. But, feel free to experiment with what you have! If you’ve got a spices you just don’t think corned beef is complete without, feel free to add it in.
How to serve corned beef brisket:
Pair this brisket with braised cabbage, boiled potatoes, and roasted carrots if you’re looking for a truly classic meal, or switch it up with creamy garlic and feta mashed potatoes, cacio e pepe Brussels sprouts, or fried cabbage.
Corned beef storage & leftovers:
Any leftovers can be stored in an airtight container in the fridge for up to five days. Have more leftovers than expected? No worries—we’ve got plenty of leftover corned beef ideas for you. Make a corned beef hash for the heartiest breakfast, our corned beef & cabbage cheese quesadillas or reuben casserole for a creative take on a staple, or the classic corned beef and cabbage.
Made this? Let us know how it went in the comment section below!
- Yields:
- 8 serving(s)
- Prep Time:
- 5 mins
- Total Time:
- 3 hrs 20 mins
- Cal/Serv:
- 489
Ingredients
- 3 lb.
corned beef brisket
- 1/2 tsp.
whole allspice berries
- 1/2 tsp.
coriander seeds
- 1/2 tsp.
whole cloves
- 1/4 c.
brown sugar
- 2 tsp.
freshly ground black pepper
Directions
- Step1Preheat oven to 325°. Trim excess fat from beef and rinse under cold water. Pat dry and place fat side up in large roasting pan fitted with a roasting rack.
- Step2In a medium bowl with the end of a wooden spoon,or in mortar and pestle, combine andcrush allspice, coriander, and cloves into slightly smaller pieces. (Leaving some whole is OK.)In a medium bowl, stir together brown sugar, black pepper, and crushed spices. Spread spice mix evenly over top of brisket. Add 6 cups water to roasting pan and cover brisket tightly with aluminum foil. Roast for 2 hours, then remove foil and roast until tender, 1 hour more.
- Step3Let brisket rest for 15 minutes before slicing.
