#50 – St. Patrick’s Day Corned Beef

#50 – St. Patrick’s Day Corned Beef

This upcoming Wednesday is St. Patrick’s day. Even though many adults will be celebrating with a different type of calories, I wanted to share this method of cooking Corned Beef that I have greatly enjoyed. 


First of all, I highly recommend looking at two pieces from early on in Recipe Roundup History – Episode 6 Maple-Bacon Roasted Brussel Sprouts and Episode 8 Colcannon and a lower-carb option, both of these dishes will go excellently with Corned Beef. 


Corned beef is made out of brisket or the round cut that is cured. You might notice that corned beef is a lot more pink than other beef dishes – this is from the sodium nitrate, or Prague Powder as it is called commercially that is used to cure the meat. 


Since the cut of meat is tough, a low and slow cooking method is what will yield the most mouth-watering and tender results. Traditionally for Irish meals, the corned beef is likely to be boiled along with cabbage and other vegetables. However, after coming across some recipes that braise or bake the cut instead, I have to say I much prefer an oven method. 


Quick shout out to dry mustard powder – if you are after the spiciest mustard that will clear your sinuses and make your eyes water, I highly recommend trying a mustard powder that you must prepare yourself. Coleman’s powder is a popular brand, but you can sometimes find hot mustard powder in Asian grocery sections. I like using this type of mustard on the outside of the corned beef, as well as on the final product!



A package of uncooked corned beef

2-3 tbs Mustard of choice 

2-3 cloves of Garlic, grated (optional)

The Included Spice packet. 

You’ll need a roasting pan with a rack


  1. Preheat your oven to 275 degrees. This recipe will take about 4 to 5 hours.
  2. Take your corned beef out of it’s packaging and rinse the curing solution off of the outside. Pat dry and make sure to save the spice packet it comes with. 
  3. If you choose to use garlic and mustard, mix them together with the  and rub the mixture all over the corned beef. Do the same with the spice packet. 
  4. Place the meat on the rack, fat side up. Add a half inch of water to the bottom of the pan and cover tightly with aluminum foil. Note – make sure the foil does not touch the meat as the acids from the mustard and garlic can deteriorate the foil. 
  5. Cook until you reach an internal temperature of 190 degrees, checking every 45 minutes or so to make sure water remains in the pan. Feel free to add cabbage, carrots, potatoes, and onions to the bottom of the pan in the last hour of cooking. 
  6. Remove the foil and broil the top of your corned beef until the fat is golden and crisp.
  7. Remove from the oven and let it rest for at least 30 minutes, slice against the grain and serve!


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