Baked Corned Beef and Potatoes – A Hearty Classic for Cozy Nights
A savory oven-baked corned beef and potatoes recipe with crispy edges, tender meat, and richly seasoned roasted potatoes.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: Serves 6–8 1x
Ingredients
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3–4 lb corned beef brisket (with seasoning packet)
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2 tbsp whole grain mustard
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2 lb Yukon Gold potatoes, halved or quartered
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1 large yellow onion, sliced
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4–6 garlic cloves, peeled and halved
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2 tbsp olive oil or melted butter
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Fresh rosemary or thyme (optional)
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Freshly ground black pepper
Instructions
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Preheat oven to 325°F (163°C). Line a roasting pan with foil or parchment.
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Rinse and pat dry the corned beef. Place fat-side up in the pan. Sprinkle seasoning packet over the top.
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Brush mustard over the beef generously.
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Scatter onion and garlic around the beef. Add potatoes, drizzle with oil, and season with black pepper.
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Cover the pan tightly with foil and bake for 2½ hours.
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Increase oven to 400°F (204°C), remove foil, and roast uncovered for 30–40 minutes until beef is crusted and potatoes are golden.
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Let rest 10–15 minutes before slicing against the grain.
Notes
Add carrots or parsnips with the potatoes. Store leftovers in the fridge up to 4 days. Serve with mustard or pickles.