Melt-in-Your-Mouth Corned Beef Roast: A Hearty Homemade Classic
Welcome to a culinary classic that’s sure to warm your heart and satisfy your taste buds: the Corned Beef Roast! This dish combines tender, flavorful brisket with a medley of fresh vegetables, making it the perfect centerpiece for family gatherings or cozy dinners. Whether you’re celebrating St. Patrick’s Day or simply craving a comforting meal, this easy-to-follow recipe will guide you through every step to achieve a mouthwatering roast that melts in your mouth. Get ready to impress your loved ones with this hearty delight!
Corned Beef Roast Recipe
Perfectly tender, flavorful, and easy to make at home!
Ingredients:
- 1 (3-4 lbs) corned beef brisket (with spice packet included)
- 4 cups water
- 1 large onion, quartered
- 4-5 garlic cloves, smashed
- 3 carrots, peeled and cut into large chunks
- 4 medium-sized potatoes, peeled and halved
- 1 small cabbage, cut into wedges
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 tablespoon whole grain mustard (optional, for serving)
Instructions:
- Prepping the Beef
Start by rinsing the corned beef brisket under cold water to remove excess salt from the brining process. This step ensures your roast isn’t overly salty. Once rinsed, place the corned beef into a large Dutch oven or slow cooker. - Flavor Base
Add the onion quarters, smashed garlic cloves, and bay leaves to the pot. Sprinkle in the black peppercorns for an added punch of flavor. If your corned beef came with a spice packet, sprinkle that on top as well. Pour in the 4 cups of water, making sure the beef is almost fully submerged. - Cooking Time
For Dutch Oven: Bring the water to a gentle boil over medium heat, then reduce to a low simmer. Cover with a tight-fitting lid and let it cook for about 3 hours or until the meat is tender.
For Slow Cooker: Set the cooker to low and allow the corned beef to cook for 6-8 hours, until fork-tender. - Adding Vegetables
Once the beef is nearly done (about 2.5 hours into Dutch oven cooking or 5 hours in a slow cooker), add the carrots and potatoes. Continue to cook for another 30-40 minutes, or until the vegetables are soft. - Cabbage Addition
Lastly, add the cabbage wedges in the final 20 minutes of cooking. The cabbage will become tender without falling apart. - Serving
Remove the corned beef from the pot and allow it to rest for 10 minutes before slicing. Slice the beef against the grain to keep it tender. Serve it alongside the vegetables, with some of the cooking broth drizzled on top for extra flavor. If desired, pair with a spoonful of whole grain mustard. - Enjoy!
Serve your corned beef roast hot, and enjoy this hearty and flavorful dish with friends or family. The leftovers make great sandwiches, too!
Tips:
- If you prefer a spicier kick, you can add a teaspoon of crushed red pepper flakes to the cooking liquid.
- Leftover corned beef can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
