Corned Beef Brisket

It's not St. Paddy's Day without corned beef! This roasted recipe is one of our favorites; it's super moist and tender, with a unique spice blend you won't find in a little plastic baggie. Roasting also provides a delicious crust on the outside of the brisket that you could never get from a pot of boiling water. Complete the meal with fried cabbage and boiled potatoes.

Any leftovers can be stored in an airtight container in the fridge for up to five days. And they can be cubed up and fried up with potatoes to make a corned beef hash, a perfect breakfast treat when served with a few fried eggs.

Made this? Let us know how it went in the comment section below!

Editor's note: This recipe was updated for clarity on March 3, 2022.

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Yields: 8 servings
Prep Time: 0 hours 5 mins
Total Time: 3 hours 20 mins
3 lb.

corned beef brisket

1/2 tsp.

whole allspice berries

1/2 tsp.

coriander seeds

1/2 tsp.

whole cloves

1/4 c.

brown sugar 

2 tsp.

freshly ground black pepper

  1. Preheat oven to 325°. Trim excess fat from beef and rinse under cold water. Pat dry and place fat side up in large roasting pan fitted with a roasting rack.
  2. In a medium bowl with the end of a wooden spoon, or in mortar and pestle, combine and crush allspice, coriander, and cloves into slightly smaller pieces. (Leaving some whole is OK.) In a medium bowl, stir together brown sugar, black pepper, and crushed spices. Spread spice mix evenly over top of brisket. Add 6 cups water to roasting pan and cover brisket tightly with aluminum foil. Roast for 2 hours, then remove foil and roast until tender, 1 hour more. 
  3. Let brisket rest for 15 minutes before slicing. 

Parker Feierbach
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