Corned Beef Brisket

It’s no surprise that corned beef brisket has plenty of delicious uses (a Reuben sandwich, anyone?), but my recipe proves that this extra-flavorful meat can stand fully on its own. This roasted brisket is not only tender and moist, but has an irresistible crust that takes it over the top—all thanks to a homemade spice blend you definitely won’t find in a little pre-made baggie. If you’re new to cooking corned beef, I promise it’s not as intimidating as it sounds. We’ll be roasting it here (the absolute best way to cook corned beef in my book), and the hardest part is being patient enough to allow it to rest before digging in. Whether you’re looking for the perfect corned beef brisket for your St. Patrick’s Day celebration or are simply craving a hearty weeknight dinner, this easy recipe will guide you to the most flavorful corned beef brisket possible.

What People Are Saying:
“Holy cow!! Will never boil a brisket again! This had an amazing flavor and so tender.” - Heiffer71

“Tried this recipe today LOVED it meat was tender and not dry or salty Will be doing corn beef brisket again this way.” - delos409

How To Make Corned Beef Brisket

INGREDIENTS

• Corned Beef Brisket: Corned beef is technically just referencing a type of preparation that could be applied to a number of cuts of beef that benefit from long cook times (such as short ribs or oxtails). But the cut that provides the perfect balance of rich flavor from fat and tender lean meat has to be brisket. Fun fact: "Corning" refers to curing the beef in a salt solution which results in an extremely flavorful, tender brisket.
• Spice Mix: After numerous rounds of testing, I landed on a blend of spices that make this corned beef taste really classic. The stars in question? Earthy allspice berries, spicy-floral black peppercorns, brown sugar for caramelized sweetness, warming whole cloves, and punchy coriander. By all means, feel free to experiment with what you have! If you’ve got spices or herbs you just don’t think corned beef is complete without (like mustard seeds, red pepper flakes, or bay leaves), feel free to add it in.
  

STEP-BY-STEP INSTRUCTIONS

First off, preheat your oven to 325°. Before we get to seasoning our brisket, we have to trim off any excess fat from beef and rinse under cold water. Since “corning” refers to the salting process used on beef brisket, this will make sure we don’t end up with a roast that’s overly salty. Then, pat it dry and place the brisket fat side up in a large roasting pan fitted with a roasting rack.

Now, we’ll get to our spice rub. To really unlock the flavors of this spice blend, we’ll crush them lightly before rubbing into the brisket. Best of all, you don’t need any special equipment either. Just grab a medium bowl and a wooden spoon (or a mortar and pestle) and combine and crush the whole allspice berries, coriander, and whole cloves into slightly smaller pieces. (Leaving some whole is okay.) Stir together the brown sugar, black pepper, and crushed spices.

Spread the spice mix evenly over top of the brisket, then add 6 cups of water to the roasting pan and tightly cover the brisket with aluminum foil.

Roast for 2 hours, then remove the foil and roast until tender, for an additional hour. Let the brisket rest for 15 minutes before slicing.

The full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• Rinse and trim your corned beef: Since corned beef brisket is found pre-brined at the store, give it a solid rinse before seasoning so you’re not ending up with an overly salty roast. The layer of fat on the brisket also won't entirely render down when roasted, so be sure to trim any excess fat too while you're at it.
• Got leftovers? No worries—we’ve got plenty of leftover corned beef ideas for you. Make a corned beef hash for the heartiest breakfast, our corned beef & cabbage cheese quesadillas or reuben casserole for a creative take on a staple, or the classic corned beef and cabbage.
  

What To Serve With Corned Beef Brisket

For a classic St. Patrick’s Day feast, pair this brisket with braised cabbage, boiled potatoes, and roasted carrots. Want to switch things up? Our creamy garlic and feta mashed potatoes, cacio e pepe Brussels sprouts, or fried cabbage will more than fit the bill.

Storage

Any leftover brisket can be stored in an airtight container in the fridge for up to 5 days.