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Corn Beef (Oven Roasted Corned Beef)

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“Oven roasted corned beef. This is the only way I make corned beef now. It is almost a fix it and forget kind of dinner. It comes out very tender and moist. Add some rye bread and you are all set.”
READY IN:
4hrs 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 3 -4 lbs corned beef (I like the flat cut)
  • 1 cup water
  • 1 (12 ounce) bottle Guinness stout (NOT Draught)
  • 6 -8 small golden potatoes
  • 5 -7 small carrots
  • 2 -3 small onions
  • 12 small cabbage, cut into two wedges (keep the core in to help stay together while cooking)

Directions

  1. Pre-heat oven to 300 degrees.
  2. Open and rinse the corned beef.
  3. Place the corned beef in a dutch oven and sprinkle the seaoning packet over the meat.
  4. 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.
  5. Cover and place in the oven.
  6. Cook for 3 1/2 - 4 hours. It should be fork tender.
  7. Remove the meat and place on a plate and cover with foil.
  8. Add 3-4 more cups of water to the juice in the dutch oven and bring to a boil.
  9. Once at a boil, reduce to a rapid simmer and add carrots, potatoes and cook for 10 minutes.
  10. Add onions and cook till almost tender. About 7-10 minutes.
  11. Add cabbage and cook for about 5 more minutes.(Just untill everything is fork tender.).
  12. Carefully place the corned beef on top of the cabbage to re-heat durning the last 5 minutes of cooking.
  13. Slice corned beef across the grain.
  14. Enjoy!

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