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Corned Beef Oven Roast

Corned Beef

Did you remember that tomorrow is St. Patrick’s Day? I already have my “Do Not Pinch” Green shirt set out to wear tomorrow. I even wore green today to be extra safe.

What would St. Patrick’s Day be without corned beef? I love this recipe and the beef comes out tender every time. Tomorrow I’ll have a cabbage recipe to go along with the corned beef!

I can’t let this holiday eve go by without suggesting you take a listen to “When Irish Eyes are Smiling” sung by Bing Crosby. It will keep you smiling all day long and into tomorrow!

Corned Beef Oven Roast


  • 3-4 pounds flat cut boneless corned beef
  • 2 teaspoons hot or honey mustard
  • ¼ cup brown sugar, packed
  • 1 teaspoon ground cloves


  1. Preheat oven to 325 degrees.
  2. Crisscross alternating directions, four pieces of aluminum foil between four and five feet long in a 9” x 13” pan. Set aside.
  3. Remove corned beef from package. Throw away seasoning packet.
  4. Rinse corned beef then pat dry with paper towels.
  5. Place corned beef fat side up in the center of the aluminum foil.
  6. Spread mustard on the top of the corned beef.
  7. Sprinkle then spread brown sugar over mustard.
  8. Sprinkle cloves over the brown sugar.
  9. Alternating, fold and crinkle the foil over the corned beef leaving some room over the top and a little at the sides and ends.
  10. Bake for 3 hours or until a fork can be inserted into the meat easily. Remove from oven and open foil then roll it down to the sides so the top of the roast is exposed.
  11. Turn the oven up to 400 degrees.
  12. Bake for 5-10 minutes longer or until the top is caramelized and crunchy to suit your taste.
  13. Remove from oven and let roast sit for 15 minutes.
  14. Put roast on a cutting board. Slice against the grain.

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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