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Slow Roasted Mustard Rubbed Corned Beef – Amazing Flavor

    We love St. Patrick’s Day (week!).  Our favorite tradition has to be the slow-roasted mustard-rubbed corned beef we make every year. The delicious taste of juicy corned beef with zesty mustard and aromatic spices, slow roasted over onions. It’s so flavorful and tender that it’s impossible to resist!

    What a fun day celebrating St. Patrick’s Day

    I know we aren’t Irish; well, I’m not. Amy says she is, but I think it’s primarily Irish Whiskey and her love for Guinness.  When Amy graduated from college, we went on vacation to Greece for a graduation gift.   The final few days of vacation were spent in London, where she tasted a real Guinness for the first time.  In 3 days, we went to 21 pubs; the girl can put some beer away!!!  It was funny when we returned to the US, and she got a bottled Guinness.  It was a huge disappointment for her; it tasted nothing like what she had in London.  And yes, she really wants to go to Ireland next.

    What is the best way to cook Corned Beef?

    Boiling Corned Beef

    When we moved to Maine, we discovered “real” Corned Beef.  Before moving, the only corned beef we had was from a can. 🤷🏻‍♀️ .  The first time we made homemade corned beef, we boiled it with potatoes, carrots, and cabbage – the more “traditional” way.  The next year, we added a rutabaga to give it a little extra something.  Rutabagas were everywhere in Maine (well, in all the grocery stores!).  For some reason, I can’t find a rutabaga here.

    Roasted Corned Beef

    Smoking Corned Beef

    We love the boiled version of corned beef but wanted to experiment with additional spices and a different cooking method. So, we decided to smoke the corned beef on the grill, similar to how we cook a pork shoulder. The result was delicious, but it turned out to be quite salty. We realized we forgot to follow our own trick/tip of boiling the brisket for a few minutes beforehand to remove some of the saltiness. Additionally, smoking corned beef requires more time and attention, as one needs to monitor the grill temperature and ensure the heat is consistent throughout the process.  

    My new favorite- Slow Roasted Corned Beef

    Now that we have tried two different methods to cook corned beef- boiling and smoking, it was time to roast it. Roasting is more complex than boiling but not as time-consuming as smoking. The result is a juicy and flavorful corned beef that is simply irresistible. We have found that slow-roasting is the best way to cook corned beef, and it is the only way we prepare it now. With the roasting method, you only need to boil the beef for 3-4 minutes, season it, wrap it in foil, and place it in the oven. Thats it.

    Roasted Corned Beef

    How we came up with this recipe

    At first, we were a little concerned about roasting because we weren’t exactly sure how it would turn out, and we really did like the boiling method.  But we love to try new cooking methods, so we jumped right in. After talking it over, we finally decided to use a wet rub concoction that we put together using flavors we love.  

    Roasted Corned Beef

    When we create a new recipe, we start by combining spices and flavors that we enjoy together. Then, we conduct a trial to see how it tastes. If necessary, we make a few adjustments to it. For this particular recipe, we began with the seasoning packet that comes with the corned beef and then added mustard, knowing that it pairs well with beef and pork. We then added thyme, garlic powder, and onion powder, which we believed would complement the mustard. After preparing it for the first time, we were amazed at how delicious it tasted! We made a few modifications to the recipe, and now it’s one of our favorites!

    Making Slow Roasted Mustard Rubbed Corned Beef

    Check out how easy this is. The first step is to place the beef in a pan of boiling water. Boil for 4 to 5 minutes. This removes the salty flavor that is so often in corned beef and is the reason corned beef can get a bad name!

    While the meat is boiling, place a large sheet of foil in a large casserole dish. Slice an onion. We like using purple onions, but any onion will work. Line the onions on the bottom of the foil/casserole dish. In a bowl, mix the mustard and spices together. Once the beef has boiled for 4 to 5 minutes, remove it from the boiling water and let it cool for a few minutes so it’s easy to touch. Then, rub the entire beef with the mustard mixture. Place the meat on top of the sliced onions in the casserole dish. Wrap the foil around the beef, place it in a 350-degree oven, and forget about it for four hours.

    After the corned beef is finished, remove it from the foil and slice.

    Roasted Corned Beef
    Roasted Corned Beef
    Roasted Corned Beef

    This Roasted Corned Beef was absolutely amazing! The tangy mustard, aromatic spices, and onions combine to make a juicy, tender, and flavorful dish.

    If there is any left, we like making Reuben sandwiches, Hash, poached eggs, a roast corned beef and egg breakfast sandwich, and more!

    Are you searching for more recipe options? We have a few suggestions that you might enjoy:

    Slow Roasted Corned Beef with Mustard Rub

    Celebrate St. Patrick’s Day in style with mustard-rubbed slow-roasted corned beef. Delicious, juicy beef, zesty mustard, and aromatic spices