If you are tired of flavorless boiled corned beef, try cooking it in the oven. The key to this recipe is melting the fat and caramelizing the meat in the oven. As long as you are dragging out the slow cooker, you may want to cook an extra corned beef and potatoes to use for a second meal or corned beef hash.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place corned beef in a slow cooker. Pour beef stock over corned beef and add enough water to raise liquid to within 2 inches of top.

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  • Cook on Low for 5 hours 15 minutes to 7 hours 15 minutes. Add potatoes to slow cooker and cook for 45 minutes.

  • Preheat oven to 350 degrees F (175 degrees C) and set rack to center. Grease a roasting pan.

  • Remove corned beef from slow cooker and blot dry with a paper towel. Strain potatoes from slow cooker using a slotted spoon, reserving liquid in slow cooker. Place corned beef, fat-side up, and potatoes, cut-side up, in the roasting pan; generously brush with olive oil.

  • Cook in the preheated oven until outside of corned beef is caramelized and browned, 45 to 60 minutes.

  • Place cabbage in the slow cooker; cook on Low until tender, 15 to 20 minutes.

  • Slice corned beef and serve in roasting pan with potatoes. Strain cabbage and serve on the side.

Cook's Note:

If the fat layer is not caramelized on the meat after the allotted time in the oven, place the oven on broil for 2 minutes before taking the meat and potatoes out.

Add a second corned beef if you want plenty of leftovers for hash. Add potatoes if you want plenty of leftovers for hash.

Beef bouillon cubes can be used instead of beef stock.

Green beans can be substituted for the red cabbage.

Nutrition Facts

582.1 calories; protein 27.9g 56% DV; carbohydrates 58.6g 19% DV; fat 26.9g 41% DV; cholesterol 97.3mg 32% DV; sodium 1229.8mg 49% DV. Full Nutrition

Reviews (8)

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8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/18/2016
I used the slow cooker for another corned beef recipe so I put this one in a 225 degree oven all day using a roasting pan that was sealed tightly with foil. I didn't add cabbage. I've been avoiding flavored liquid like beer for corned beef because I never liked the end result. I didn't know what to expect using beef stock and assumed the other recipe would be preferable. Nope; this was much much better. This will be the only corned beef recipe I'm using from now on. It was delicious. I cut the final step to 1/2 hour because I got nervous that it would dry out; you can judge for yourself. Read More
(8)
Rating: 5 stars
03/17/2015
My husband requested this for St. Patty's Day. I've never even eaten Corned Beef before nonetheless prepared it. This recipe was easy to follow and unlike the "boiled dinner" I refused to eat as a child this actually looked appetizing! Even my two picky daughters loved it. The only changes I made to the recipe were that I didn't have beef stock so I substituted 4 beef bullion cubes and a Guinness beer with enough water to get within the recommended 2" of the top. Also I minced 12 cloves of garlic in with the olive oil before I brushed it on the meat and potatoes (prior to roasting.) We will definitely be making this again! Read More
(2)
Rating: 5 stars
03/20/2017
Great concept. Of course you do have to adjust the baking times based on the size of your roast. This turned out awesome! I added carrots and did large 'rustic' cuts on the vegetables to prevent overcooking. I did drizzle honey a couple times over the beef during the oven time. Puts a nice glaze on the meat. My wife was never a big corned beef fan. Now she is and I don't have any leftovers for hash! Will be making again soon! Read More
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Rating: 3 stars
04/21/2017
It was okay. I need to remember to soak a pre-corned beef to get more of the salt out. Read More
Rating: 5 stars
05/11/2016
In a large pot brown the beef brisket first on all sides to retain the flavor of the meat add chopped onions and water to cover brisket. Boil on low for 3 hours with the condiment package that comes with it then remove meat and set aside to cool to slice. While meat is cooling add a can of corn beef for additional flavor and a can of beef broth. Add the cabbage and cook for 45 minutes and then add the potatoes cut bigger than bite size so that they don't break apart in pot. We put the sliced beef brisket back in the pot the last 30 minutes. When the potatoes are cooked you are ready to enjoy a very tasty dish. Read More
Rating: 4 stars
03/18/2016
I choose this recipe to make this year and I really liked the taste the beef stock added to the cabbage and potatoes. I also added the spice package included with the corned beef. My only complaint was that the corned beef remained tough after roasting in the oven so I returned everything back to the crock pot until meat became tender because I was afraid the meat would become too dry. Read More
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Rating: 5 stars
04/08/2017
instead of beef stock I put a can of beer & onion soup mix Read More
Rating: 1 stars
12/09/2018
I have been making corned beef for decades. I followed this recipe to the letter and ended up with a tough dry(yes dry. which I could not believe given the cooking method) piece of meat... I cannot think of anything I missed but it did not turn out well for me. Read More