Oven Roasted Corned Beef

A few years ago I was looking for something different to do with corned beef on St. Patrick's Day and I found this recipe. The first time I tried it I fell in love with it. The second time I had it, Mike and I worked together on it and changed the recipe some. This year we modified the recipe a little bit more and I think that maybe, just maybe, we have achieved perfection.

Grind up the contents of the seasoning packet. You will add paprika, thyme, granulated garlic and granulated onion to the crushed seasonings.

Rub the seasoning mixture over the meaty sides of the corned beef.

Flip the corned beef over and rub granulated garlic into the fat side.

Pull the foil up around the meat but do not seal it yet.

After 2 hours you will need to seal the foil.

When it is done it is simply wonderful. The entire house will have a wonderful aroma.

Slice it up!

I served it with braised carrots and honey butter flavored biscuits. It was so very good. The leftovers make incredible corned beef hash.


Oven Roasted Corned Beef

A flat cut corned beef, we used one that was 3.62 pounds
Seasoning packet from the corned beef
1 1/2 tsp granulated onion
1 tsp thyme leaves
1 tsp paprika
1 tsp granulated garlic, plus extra for the fat side

13"x9" roasting pan lined with heavy-duty aluminum foil.

Rinse the meat and pat dry with paper towel. Place in foil lined pan fat side down.

Crush the seasonings in the packet that came with the meat. Add the granulated onion, thyme, paprika and 1 tsp garlic. Mix well and run onto the meat back and sides.

Flip the meat over and sprinkle the fat side with the extra granulated garlic.

Pull the foil up around the meat but do not seal it.

Roast at 300 degrees for 1 hour. Then turn the heat down to 250 degrees and roast 1 more hour.

After the first 2 hours, pull the meat out and tightly seal the foil around the meat. Put it back in the oven and continue roasting it at 250 degrees for another 4 1/2 hours.