How to Cook Corned Beef in the Oven

Corned beef is best prepared in a slow cooker, but you can roast it in the oven as well.
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Juicy, tender corned beef comes out best when slow-roasted for several hours. And while you can stick it in your electric slow cooker, you can also opt to cook corned beef in the oven.


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The process of cooking corned beef in the oven isn't all that complicated, it just takes time. Use this simple, slow-roasted corned beef recipe to get started.

A Slow-Roasted Corned Beef Recipe

Things You'll Need

  • 8 lb. corned beef brisket

  • Paper towels

  • Electric roaster

  • 2 cups water, apple juice or apple cider or dark beer

  • Meat thermometer

  • 1/2 cabbage, cut in wedges

  • 8 small potatoes, quartered

  • 2 small onions, quartered

  • 4 large carrots, cut into 1-inch pieces

  • 2 medium rutabagas, peeled and quartered

  • Serving platter

  • Foil

  1. Preheat the roaster for 10 to 15 minutes at 250 degrees Fahrenheit.
  2. Trim off most of the surface fat off the brisket with a sharp knife.
  3. Rinse the meat and pat it dry with paper towels.
  4. Allow the roast to sit for 30 minutes on the counter to come to room temperature.
  5. Place the roast in the roaster pan that fits into the electric roaster.
  6. Add the liquid, such as water, apple juice or cider, or a dark beer.
  7. Put the roasting pan in the roaster, and put on the lid.
  8. Test the temperature of the corned beef after 4 hours. Once it's reached about 140 degrees Fahrenheit, put the cabbage, potatoes, onions, carrots and rutabaga around the roast.
  9. Put the lid back on, and let the roast bake for another hour.
  10. Corned beef retains its pink color when cooking, so the best way to judge doneness is when the internal temperature reaches 145 F, measured with a thermometer inserted into the thickest part of the roast.
  11. Remove the corned beef from the roaster and put it on a platter.
  12. Cover it loosely with foil and let it sit for 15 minutes before slicing.
  13. Drain the vegetables and serve them beside the sliced corned beef or serve them as a soup with the broth from the roast.


Tips for Oven-Roasted Corned Beef

  • Use the leftover corned beef for sandwiches with coleslaw. Reheat leftover vegetables in some of the broth from the roaster.
  • Rinse off the seasonings that come on the corned beef. Corned beef has a distinct flavor and, often, no other seasonings than onion and vegetables are needed.
  • Use a roaster oven for cooking a whole corned beef roast, which can weigh from 8 to 12 pounds.
  • When cooking corned beef in the oven at 250 degrees, a smaller roast may not need to cook as long. Check the temperature after 2 hours for a roast under 4 pounds.

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