Oven-Roasted Corned Beef for Sandwiches

Oven-roasted corned beef to slice for sandwiches. Easy. Tasty. You can just put a pile of meat on some nice pumpernickel with good mustard or make delicious Reuben sandwiches.

Prep Time:
15 mins
Cook Time:
4 hrs
Additional Time:
20 mins
Total Time:
4 hrs 35 mins
8 servings


  • 1 (4 pound) corned beef brisket, seasoning packet discarded

  • 1 (12 ounce) bottle beer

  • 2 tablespoons coarsely ground black pepper

  • 2 tablespoons garlic powder


  1. Preheat the oven to 300 degrees F (150 degrees C). Place a metal rack in a large baking pan.

  2. Rinse brisket very well, especially if it has pickling seasoning on it. Cut off extra fat, leaving just some of it. Apply pepper and garlic powder and rub it into the meat. Put brisket, fat-side up, on the prepared rack. Pour beer into the pan and cover with foil.

  3. Cook in the preheated oven until brisket is very tender, about 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C).

  4. Remove from the oven and transfer brisket to a platter. Cover tightly with foil and let sit for 20 minutes.

  5. Use a very sharp knife to slice meat across the grain and at a bit of an angle into very thin slices.

Cook's Note:

I use a pre-packaged, flat-cut corned beef brisket.

Nutrition Facts (per serving)

285 Calories
19g Fat
5g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 285
% Daily Value *
Total Fat 19g 25%
Saturated Fat 7g 33%
Cholesterol 100mg 33%
Sodium 1154mg 50%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 19g
Vitamin C 1mg 4%
Calcium 19mg 1%
Iron 2mg 13%
Potassium 202mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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