Best Corned Beef Roast Recipes

CORNED BEEF ROAST

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.

JEWISH CORNED BEEF ROAST

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.

CORNED OR ROAST BEEF HASH

Steps:

• Melt the butter with the olive oil over medium heat in a heavy, 12 inch, well seasoned, cast iron skillet.
• Saute the onions, stirring frequently for about 6 minutes, or until tender.
• Raise heat to medium high, and brown the onions for a few minutes.
• Lower heat, and blend in the flour to make a paste.
• (Might have to add a little more butter if it's too dry).
• Stir and cook for 2 minutes.
• Blend in the beef liquid (broth or gravy), and bring to a boil.
• Mix in the potatoes, beef, herbs, salt and pepper, and parsley.
• Blend in the cream.
• Press the hash down firmly with the flat of a spatula.
• Set a cover over the pan (find a lid that fits, or a round pizza pan with a heavy object on top, or just cover with aluminum foil).
• Cook slowly for 15 minutes, or until it has crusted on the bottom.
• Stir it to mix some of the crust into the hash.
• If it's dry add more beef liquid or cream, and repeat this step two more times for another 15 minutes each time.
• Be careful not too cook with too high heat, or overcook, or it will dry out, or burn.
• The last time, turn the heat up a bit during the last 5- 10 minutes to get a nice brown crust.
• Do not stir this last crust into the hash.
• Cut the hash into wedges, and flip upside down on the plate to serve with the crust side up.
• Nice served with poached egg and a dollop of fresh tomato sauce, ketchup or chili sauce on top.

SLOW ROAST CORNED BEEF

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.

CORNED BEEF ROAST WITH VEGETABLES

Steps:

• Remove meat from package, save spice packet, and wash slimy stuff from meat. Place in Large Stock Pot. Add 1 quartered onion, the stout, spice packet, garlic, and caraway seeds. Fill pot with water until 4" of water is above meat. Bring to a boil, reduce heat to low, cover and simmer for 2 1/2 hours. Remove meat from pot, platter and cover. Taste broth, add salt if necessary, and the rest of the ingredients. Cover and cook for 30+ minutes or until potatoes are cooked through. Strain vegetables. Place in serving bowl, add butter, salt and pepper to taste. Serve with meat. * Can be served with a horseradish sourcream sauce. mmmmmm