Corned Beef

Sliced corned beef brisket arranged on a white plate, garnished with fresh herbs
Kim Simons
Prep: 15 minutes
Total: 290 minutes
6 servings
Gluten-Free
Slow-roasted corned beef brisket with a sweet and spicy brown sugar mustard glaze, roasted with oranges and carrots.

Ingredients

Brisket

Corned beef or brisket
2-3 lbs
Pickling spice
2 tablespoons
Oranges
2 sliced
Carrots
2-3 large, cut lengthwise

Glaze

Brown sugar
1⁄2 cup
Gluten-free spicy brown mustard
1⁄4 cup
White wine
2 tablespoons

Instructions

  • Preheat oven to 325°F.
  • Cut up oranges and carrots.
    Slicing an orange into rounds on a cutting board
  • Line a 5” x 9” pan with aluminum foil.
    Hand holding a sheet of aluminum foil
  • Lay brisket in pan, fat side up.
    Raw brisket on a foil-lined pan
  • Sprinkle with pickling spice.
    Sprinkling pickling spice over the brisket
  • Lay oranges on top.
    Orange slices placed on top of the seasoned brisket
  • Lay carrots on top of oranges.
    Shredded carrots layered over the orange slices
  • Tent with aluminum foil.
    Covering the pan with aluminum foil
  • Bake for 3-and-a-half hours.
  • Remove from oven.
  • Remove carrots and oranges. Pour out extra liquid.
    Cooked brisket with orange slices and spices in the pan
  • Mix brown sugar, mustard, and white wine together into a glaze.
    Mixing glaze ingredients in a small bowl
  • Glaze corned beef.
    Pouring glaze over the cooked brisket
  • Put pan uncovered back into the oven for one hour.
  • Remove from oven, place on cutting board.
  • Let rest 5 minutes.
  • Slice up and serve!
    Slicing the cooked corned beef on a cutting board

Notes

• Slice against the grain for the most tender pieces of meat.