Oven Roasted Corned Beef

We like to celebrate St. Patrick’s day as it comes during late winter when you need something fun to do. It is a good excuse to get together with friends and family and eat delicious food even if no one has an Irish background!

Saint Patrick’s day is a religious and cultural holiday held on March 17th. It celebrates Saint Patrick from the early 17th century, and is an official feast day of the Catholic church.

One of the main dishes eaten this day is corned beef, which in the U.S. is generally beef brisket cured in a salt solution. Brisket comes from the breast or lower chest of beef. This is normally a tough cut of meat due to collagen fibers that make up connective tissue.

The picture below shows how corned beef brisket can be bought in the U.S.

The traditional way to cook corned beef is to boil the beef with some seasoning for a few hours, before adding veggies like cabbage, carrots, and potatoes.

The recipe I am sharing today is a non-traditional one with my own spin on things. I marinate the beef first in spices, then slow roast it in the oven for good amount of time.

I have made corned beef many times, but greatly prefer this roasted version that I present here. This is easy to put together and the flavor is really good.

I like to serve this with horseradish cream sauce but my family said this beef has so much flavor that you don’t need the sauce. I am including the cream sauce recipe for you to try if you’d like.



  • 1 (4 lbs.) package corned beef seasoning packet discarded
  • 2 tbsp. canola oil
  • 1 tbsp. toasted coriander seeds
  • 1 tsp. mustard seeds
  • 2 bay leaves, torn into small pieces
  • 1 chili arbol, broken into small pieces
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground cardamom powder
  • 1 tsp. anise seed
  • 1 tsp. whole peppercorn
  • 1 1/2 tsp. salt

Horseradish cream sauce

  • 1/4 cup sour cream
  • 1/4 cup mayo
  • 1 tbsp. prepared horseradish or more to taste
  • 1/2 tbsp. dijon mustard
  • 1 tsp. sugar
  • 1/4 tsp. pepper
  • 1/4 tsp. salt
  • 1/2 tsp. white wine vinegar


Preheat oven to 325 degrees.

Place coriander, mustard, bay leaves, chili, cloves, cardamom, anise, peppercorn, and salt in a mortar and pestle.

Then hold the mortar with one hand and with the other hand take the pestle and twist. Evenly grind, bash or crush all of the spices. Continue until the spices are crushed into coarsely ground. Set the spices aside until needed.


Take the corned beef out of the package, discard the seasoning package. Then pat dry well with a paper towel.

Place the corned beef in a large baking dish. Then add half of the seasoning and a tablespoon of oil over the beef. Rub the mixture well into the beef. Then flip the beef and sprinkle rest of the seasoning and the other tablespoon of oil.

Rub well, then cover with a piece of foil, and set aside to rest for about an hour.

After an hour place the beef in preheated oven and cook for an hour and a half. Increase the heat to 350 degrees, then cook for another hour and a half.


Remove the corned beef from the oven and rest for 15 minutes before removing the foil and slicing.

Slice or dice the beef to your liking and serve it horseradish cream sauce!

Serving 8-10

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!

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