Corned Beef Roast: A Classic Comfort Dish

Corned Beef Roast is a traditional dish known for its tender, flavorful meat that is perfect for a hearty meal. This dish is often associated with St. Patrick’s Day but can be enjoyed year-round. Slow-cooking the corned beef with aromatic spices and vegetables ensures a delicious and satisfying result. Serve it with mustard or horseradish sauce for an extra kick.

Preparation Time:

  • Prep time: 15 minutes
  • Cook time: 3-4 hours (or longer for extra tenderness)
  • Total time: 3.5-4.5 hours


  • 3-4 pounds (1.4-1.8 kg) corned beef brisket, with spice packet
  • 1 large onion, quartered
  • 3 cloves garlic, smashed
  • 2 bay leaves
  • 1 tablespoon black peppercorns
  • 1 tablespoon mustard seeds
  • 1 teaspoon whole cloves
  • 4-5 large carrots, peeled and cut into large chunks
  • 4-5 potatoes, peeled and cut into large chunks
  • 1 small head of cabbage, cut into wedges
  • 4 cups (1 liter) water or beef broth
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar


1. Prepare the Beef and Vegetables:

  • Rinse the corned beef brisket under cold water to remove excess brine and pat dry with paper towels.
  • Place the brisket in a large pot or Dutch oven.

2. Add Aromatics and Spices:

  • Add the quartered onion, smashed garlic, bay leaves, black peppercorns, mustard seeds, and whole cloves to the pot.
  • If your corned beef comes with a spice packet, add that as well.

3. Add Liquid and Simmer:

  • Pour in the water or beef broth to cover the brisket.
  • Add apple cider vinegar and brown sugar to the pot.
  • Bring the liquid to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 2.5-3 hours, or until the beef is tender.

4. Add Vegetables:

  • Add the carrots and potatoes to the pot during the last hour of cooking.
  • Add the cabbage wedges during the last 30 minutes of cooking.
  • Ensure the vegetables are submerged in the liquid to cook evenly.

5. Check for Doneness:

  • The corned beef is done when it is fork-tender and reaches an internal temperature of at least 145°F (63°C).
  • Remove the corned beef from the pot and let it rest on a cutting board for 10 minutes before slicing.

6. Serve:

  • Slice the corned beef against the grain into thin slices.
  • Serve with the cooked vegetables, and a little of the cooking liquid spooned over the top for extra flavor.
  • Offer mustard or horseradish sauce on the side.

Cooking Tips:

  • For extra tenderness, cook the corned beef longer on a lower heat setting.
  • If using a slow cooker, cook on low for 8-10 hours or on high for 4-6 hours.
  • Leftover corned beef can be used for sandwiches or hash.

Why You’ll Love This Recipe:

  • Flavorful and Tender: Slow-cooking ensures the corned beef is tender and infused with aromatic spices.
  • Hearty and Satisfying: The combination of meat and vegetables makes this a complete and hearty meal.
  • Traditional Comfort Food: Perfect for family gatherings or special occasions.


Corned Beef Roast is a classic and comforting dish that’s perfect for any time of year. With its tender, flavorful meat and hearty vegetables, it’s a meal that brings warmth and satisfaction to the table. Follow this recipe for a delicious corned beef roast that’s sure to become a favorite in your household. Enjoy the rich flavors and comforting goodness of this traditional dish!

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