| REVIEWED RECIPES |
| More popular recipes... |
| FEATURED |
| SPECIAL RECIPES |
| More featured recipes... |
| OVEN ROASTED CORNED BEEF | |
|
Place brisket on rack in roasting pan. Add enough water to touch top of rack. Cover tightly. Place in preheated 350 degree oven. Bake 1 hour. Add vegetables if desired, potatoes, carrots and cabbage. Cover and continue baking until fork tender. Total cooking time 2-3 hours, depending on size. Glaze: Remove all liquid and brisket and vegetables. Mix 1 cup brown sugar with small amount of currant jelly and shred on top of brisket, return brisket to oven for 1/2 hour. | |
| 2 reviews | Add review Share |
Related 
recipes
recipesSUPPORT THIS RECIPE BY SHARING | |||
| Print recipe: | Printer-friendly version | ||
| Link to recipe: | Copy | ||
| Email recipe to: | |||
recipe reviews #95969
Liz Hays (Texas) says:
My corn beef turned out tasty and tender. But I cut my meat length-wise, to have two large thin "slabs" side by side in a boiling pan. Added liquid and spices. Covered with foil.Cooked for 2 1/2 hours and turned the pieces over. Recovered and cooked another 1 1/2 hrs. Yummy!
#153701
Diane (New Jersey) says:
First & foremost purchase the corned beef from a butcher who brines it themselves & ask to leave on the fat! Add pickling spices to the water & make sure the rack sits above the water. DO NOT COVER! I roast a 19 lb corned beef at 275°F for 8 hrs. Let it rest one hour and slice. Steam veggies separately!
| ADD YOUR REVIEW |
Related recipe search
recipe search| RECIPE PULSE |
| TRENDING NOW |
—Recipe Index—
Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables