Corned Beef Roast

Big corned beef fan, Great alternative to boiling it all day!! Did add turnips and rutabagas instead of potatoes and cabbage the last hour. Turned out great!! Oh ya, don’t add salt, only season with salt and pepper to taste at the end!!!!

After reading the comments, I washed with cold water, didn’t add any salt and used Irish beer and chicken broth instead of water. Left carrots in large pieces. Used the smaller honey gold potatoes and halved them. Carrots and potatoes just the right amount of tenderness. Tasted great. Thanks for the recipe

Having made this meal a few times I found putting in your vegetables half way through the cooking time is enough, especially the cabbage which goes too flaky if over-cooked. They do not require 5 hours of cooking. Also soaking the meat the night before in cold water will remove much of the salt. I wash it several times. Also boiling rather than roasting removes a lot of the salt. I change the water after it has boiled for an hour and you still have enough salt. The recipe is missing a lot of essential information and tips.

Very simple and easy to make. Smells amazing.

When making most corn beef boil it in water for a few minutes under a soft boil (5 to 10 min.) Then dump water and rinse beef. Corn beef is loaded with salt and this is a good way to remove. I never salt most of my cooking until its at the table as well not a big fan of adding salt to most foods most have enough in already from other additive.

I thought it was great–the family loved it. I did add wedges of cabbage on top of everything in the last hour or so. Also did not add extra salt.

We all loved this. I used a portable roaster instead of the oven and I didn’t add any salt and it was perfect!

To all those having salt problems – rinse your meat really well first and don’t add more. Corned beef tends to be really salty to begin with. My other comment would be don’t bother with the seasoning packet that comes with it. Pepper, some garlic and onion work well. This oven roasting brings out the flavor where boiling it always seemed to make it meh. IMO. This is a great way to cook what can be an inexpensive cut of meat, especially around St Pat’s day when everyone has it on sale.

I don’t know why anyone would add salt to a corned beef. It is soaked in a salty brine and needs to be thoroughly rinsed in water to get rid of some of the salt. This recipe is the same one that comes on the package of most corned beef, minus the salt.

It turned out great! I didn’t add salt, either.

I love this recipe and after reading some of the other reviews about the dish being too salty, I always rinse the corned beef before I cook it.

perfect roast corned beef. tender and juicy,not greasy or tough. Lovely. I will never boil a brisket again. Never.

Great! 1 hour per pound at 300 in a covered cast iron skillet lined with tin foil. Little red potatoes were the best; skipped the garlic and carrots. A bit salty; next time I’ll try soaking in water as recommended by others.

This was outstanding. Best corned beef dinner I’ve ever fixed. Thanks for the recipe. Next time I will use some fresh ground black pepper and consider using beef broth rather than water. Oh, yes, there will be a next time!

Excellent and easy but I did not use salt. I subsituted no-fat/low salt chicken broth for approx. half the water and a tsp or so of crushed red pepper. I probably will never boil corned beef again (tho slow cooker is also convenient and delish). The oven method however, was superior!

I had a 3# corned beef brisket which I baked for 4 hours and it came out beautifully. I cut the veggies in chunks rather than diced and they were cooked perfectly. Thank you for a great way to cook corned beef. I never liked it boiled.

This is now the only way I will cook a corned beef! Rather than put all the veggies in the roasting pan, I wait until about 2 hours before the roast is done to add the cabbage (quartered) and cook the carrots and potatoes separately on the stove. My husband is Irish and prefers the roasting method over the typical “boiled dinner” version.

Easy and tasty!

This turned out really great for me. I used my cast iron dutch oven and only needed to roast it for about 3 hours at 300 (my roast was probably half the size of the recommended one from the recipe). I added some frozen chopped napa cabbage to the bottom under the roast. I ussed a very high quality grassfed nitrate-free corned flatiron beef roast from US Wellness Meats and believe it or not, I actually had to add salt at the table. The flavor was incredible though, and my kids loved it too. But I can see how if you used one of the cheap nitrate-laden grocery store roasts you would not want any extra salt. Still, I’d recommend paying more for the healthier and tastier roast, I will definitely be making this again. YUM!

This turned out wonderfully! Definitely saving this recipe.

This was easy and very flavorful. I followed others suggestion and washed the meat in cold water after I took it out of the package (you kind of need to anyway, it’s so gross right out of the package). I didn’t have any garlic cloves, but it was still great without it.