Ultimate Corned Beef

Ultimate Corned Beef Recipe

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Beth Renzetti


LOOK NO FURTHER! This is THE BEST corned beef recipe ever. It's from 'The Brooklyn Cookbook' by Lyn Stallworth and Rod Kennedy, Jr. The secret is that it's roasted not boiled. I usually cook 2 pieces of meat - as much as I can fit in my large roasting pan - to be sure there are leftovers. ;) I either roast my cabbage in wedges or make one of the MANY wonderful cabbage dishes here. Please don't just boil the stuff!


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5 Min
4 Hr


Add to Grocery List

  • 5 lb
    packaged ready-to-cook corned beef (or more)
  • 1 large
    onion, sliced
  • 2 large
    oranges, sliced
  • 3 Tbsp
    pickling spices
  • 3 stalk(s)
    celery, with leaves
  • 1/4 c

How to Make Ultimate Corned Beef


  1. Preheat the oven to 300°F.
  2. Line a roasting pan with a double layer of heavy-duty aluminum foil, enough to wrap the meat tightly.
  3. Rinse the corned beef and pat it dry. Place it on the foil. Arrange the onion and orange slices over and around the meat. Sprinkle on the pickling spices, lay on the celery stalks, and pour on the water. Wrap very tightly and pinch the edges well to seal.
  4. Bake the corned beef for 4 hours, or until a few bubbles begin to escape.

Printable Recipe Card

About Ultimate Corned Beef

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Irish
Other Tag: For Kids

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