Corned Beef Roast Recipes

Steps:

• FOR CORNED BEEF.
• Preheat oven to 220°C.
• Combine grainy mustard, marmalade, lemon juice, garlic, ground black pepper and olive oil in a small bowl and mix well together.
• Place beef in a baking dish.
• Make 6 small slits in the beef and poke a whole clove in each one.
• Smother the corned beef with the marmalade mixture.
• Put into oven and roast for 10 minutes, drop temperature to 140°C and roast for a further 3 hours, basting occasionally.
• Remove from heat and let rest, covered in foil, for 30 minutes.
• Serve with salad.
• FOR THE SALAD.
• Place eggs, beans and potatoes in a bowl.
• Mix mayonnaise and lemon juice well together.
• Toss mayonnaise mixture through the salad.
• Serve with corned beef.

Steps:

• Pre-heat oven to 300 degrees.
• Open and rinse the corned beef.
• Place the corned beef in a dutch oven and sprinkle the seaoning packet over the meat.
• Add 1 cup of water and the bottle of Guinness. The liquid should almost cover the meat. If it doesn't, add a little more water.
• Cover and place in the oven.
• Cook for 3 1/2 - 4 hours. It should be fork tender.
• Remove the meat and place on a plate and cover with foil.
• Add 3-4 more cups of water to the juice in the dutch oven and bring to a boil.
• Once at a boil, reduce to a rapid simmer and add carrots, potatoes and cook for 10 minutes.
• Add onions and cook till almost tender. About 7-10 minutes.
• Add cabbage and cook for about 5 more minutes.(Just untill everything is fork tender.).
• Carefully place the corned beef on top of the cabbage to re-heat durning the last 5 minutes of cooking.
• Slice corned beef across the grain.
• Enjoy!

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Place the brisket in the center of a roasting pan. Arrange the potatoes and carrots around the sides. Place the onion and garlic on top of the roast, and season with salt and pepper. Empty the seasoning packet over the roast, and pour enough water into the pan to almost cover the potatoes. Cover with a lid or heavy aluminum foil.
• Roast for 5 to 6 hours in the preheated oven, until the roast is so tender it can be flaked apart with a fork.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Place a metal rack in a large baking pan.
• Rinse brisket very well, especially if it has pickling seasoning on it. Cut off extra fat, leaving just some of it. Apply pepper and garlic powder and rub it into the meat. Put brisket, fat-side up, on the prepared rack. Pour beer into the pan and cover with foil.
• Cook in the preheated oven until brisket is very tender, about 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C).
• Remove from the oven and transfer brisket to a platter. Cover tightly with foil and let sit for 20 minutes.
• Use a very sharp knife to slice meat across the grain and at a bit of an angle into very thin slices.

Steps:

• Heat oven to 300 degrees.
• Saute garlic in the olive oil until soft in a large, oven safe pan.
• Place corned beef on garlic, fat side down.
• Add celery, carrots and onion on top, and sprinkle with a thin layer of rosemary.
• After the fat side is browned, turn over and pour the grape juice and tomato puree over the corned beef, making sure everything is saturated.
• Heat 10 minutes.
• Cover and place in oven for 2 1/2 to 3 hours.
• This makes it very tender!
• Serve.

Steps:

• 1. Wash and dry the corned beef. Place in slow cooker fat side up (I like to use a cooking bag, it's up to you).
• 2. Sprinkle with the seasoning packet and/or mixed pickling spices. I think I used about 2 tsp for a 3 3/4 lb roast. If your mix does not contain bay leaves, consider crumbling up one dried bay leaf and adding it - I think bay leaves add a lot of flavor.
• 3. Cover with the sliced onion, if using. Insert a wired meat thermometer if you have one (highly recommended).
• 4. Time to cook depends on the size of your crockpot and the size of your roast. In my 5 quart crockpot, my 3 3/4 lb roast took 6 hours on Low to reach 196 degrees. You want it to reach between 195 and 205 degrees to melt collagen and make a tender roast. My crockpot was not half full, so the cooking time is relatively short. if your crockpot is larger, it may take even less time.
• 5. Let roast rest 10-15 minutes before slicing. For best slicing results, wrap leftover roast in foil, place on platter in fridge and weigh it down - this compacts the meat for even better slicing the next day.