Unlike most roasted recipes, this corned beef is cooked at a lower temperature. That makes it very tender and moist. You can make it without the glaze if you'd like. I serve this with Easy Colcannon, and with the leftovers, I make Colcannon Cakes with corned beef instead of the salmon.
Corned beef is usually cooked in the slow cooker, but this recipe is delicious too. You should never cook meats at a temperature lower than 275°F for food safety reasons.
The simple glaze on this recipe is delicious and flavorful and it adds a wonderful shine to the beef.
- 1 (4-pound) corned beef roast
- 1/2 cup apricot jam
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
1. Preheat oven to 300 degrees F. You can soak the corned beef in water for about 20 minutes if you'd like to remove excess salt, but you don't have to.
2. Wrap the corned beef, along with its juices and any spice packet, if included, in foil and place in large roasting pan. Roast for 3 hours.
3. Remove from oven and uncover. In small bowl, combine remaining ingredients and spread over beef.
4. Cover with foil again and roast for 1/2 hour longer.
5. Uncover and roast for 1/2 hour. The roast cooks for 1 hour per pound at this temperature, so adjust the cooking time if your roast is smaller or larger.
Corned beef is a tough cut of meat, so it must be cooked to a temperature of around 185° F so the connective tissue melts. After cooking, remove the beef to a serving platter, cover with foil, and let stand for 10-15 minutes so the juices redistribute. Then slice it thinly across the grain and serve.