Roasted Corned Beef

Roasted Corned Beef
Linda Larsen
Ratings (10)
  • Total: 4 hrs 5 mins
  • Prep: 5 mins
  • Cook: 4 hrs
  • Yield: 8-10 servings
Nutritional Guidelines (per serving)
409 Calories
19g Fat
4g Carbs
53g Protein
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Nutrition Facts
Servings: 8-10 servings
Amount per serving
Calories 409
% Daily Value*
Total Fat 19g 24%
Saturated Fat 7g 37%
Cholesterol 162mg 54%
Sodium 150mg 7%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 1%
Protein 53g
Calcium 31mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Unlike most roasted recipes, this corned beef is cooked at a lower temperature. That makes it very tender and moist. You can make it without the glaze if you'd like. I serve this with Easy Colcannon, and with the leftovers, I make Colcannon Cakes with corned beef instead of the salmon.

Corned beef is usually cooked in the slow cooker, but this recipe is delicious too. You should never cook meats at a temperature lower than 275°F for food safety reasons.

The simple glaze on this recipe is delicious and flavorful and it adds a wonderful shine to the beef. 

Ingredients

  • 1 (4-pound) corned beef roast
  • 1/2 cup apricot jam
  • 2 tablespoons Dijon mustard
  • 2 tablespoons brown sugar

Steps to Make It

  1. Gather the ingredients.
  2. Preheat oven to 300 F. You can soak the corned beef in water for about 20 minutes if you'd like to remove excess salt, but you don't have to.
  3. Wrap the corned beef, along with its juices and any spice packet, if included, in foil and place in large roasting pan. Roast for 3 hours.
  4. Remove from oven and uncover. In small bowl, combine remaining ingredients and spread over beef.
  5. Cover with foil again and roast for 1/2 hour longer.
  6. Uncover and roast for 1/2 hour. The roast cooks for 1 hour per pound at this temperature, so adjust the cooking time if your roast is smaller or larger.
  7. Corned beef is a tough cut of meat, so it must be cooked to a temperature of around 185 F so the connective tissue melts. After cooking, remove the beef to a serving platter, cover with foil, and let stand for 10-15 minutes so the juices redistribute. Then slice it thinly across the grain and serve.