Things You'll Need
8-lb. corned beef brisket
2 cups water, apple juice or apple cider, dark beer
1/2 cabbage, cut in wedges
8 small potatoes, quartered
2 small onions, quartered
4 large carrots, cut into 1-inch pieces
2 medium rutabaga, peeled and quartered
How to Roast Corned Beef in the Oven
- Preheat the roaster for 10 to 15 minutes at 250 degrees Fahrenheit.
- Trim off most of the surface fat off the brisket with a sharp knife.
- Rinse the meat and pat it dry with paper towels.
- Allow the roast to sit for 30 minutes on the counter to come to room temperature.
- Place the roast in the roaster pan that fits into the electric roaster.
- Add the liquid, such as water, apple juice or cider, or a dark beer.
- Put the roasting pan in the roaster, and put on the lid.
- 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.
- Put the lid back on, and let the roast bake for another hour.
- Since corned beef retains its pink color when cooking, the best way to judge doneness is when the internal temperature reaches 145 degrees Fahrenheit, measured with a thermometer inserted into the thickest part of the roast.
- Remove the corned beef from the roaster and put it on a platter.
- Cover it loosely with foil and let it sit for 15 minutes before slicing.
- 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 Roasting 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.
- A smaller roast may not need to cook as long. Check the temperature after 2 hours for a roast under 4 pounds.