Corned Beef Brisket

Recipe Thumbnail
Serving: Serves 4
Prep Time: 10 Minutes
Cooking Time: Roast 3 1/2 Hours

Big Y Angus Beef

Perfectly-roasted corned beef with root vegetables.

Recipe by:



1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Position oven racks in upper and lower thirds of oven. Heat oven to 350 degrees Fahrenheit.

4. Place corned beef brisket in roasting pan; sprinkle garlic, contents of seasoning packet and peppercorns around brisket. Add water; cover tightly with aluminum foil. Braise in upper third of oven 3 to 3-1/2 hours or until brisket is fork-tender.

5. Meanwhile, place carrots, parsnips and cabbage on rimmed baking sheet. Drizzle with oil and toss gently to coat. Season with salt and ground pepper. Cover with aluminum foil. Roast in lower third of oven with brisket 55 minutes. Uncover; continue roasting 10 to 15 minutes or until vegetables are tender and begin to brown.

6. Remove brisket from roasting pan. Cover and refrigerate 1/2 of brisket (about 12 ounces), 3/4 cup each carrots and parsnips and 1/2 cup Lemon-Mustard Sauce for use in another recipe.

7. Carve remaining brisket diagonally across the grain into thin slices. Serve with remaining roasted vegetables and Lemon-Mustard Sauce.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit!


Nutrition Facts

Nutrition information per serving: 431 Calories
24g Total Fat
6g Saturated Fat
13g Monounsaturated Fat
83mg Cholesterol
1821mg Sodium
38g Total carbohydrate
20g Protein
3.1mg Iron
4.9mg Niacin
0.7mg Vitamin B6
113.4mg Choline
1.4mcg Vitamin B12
4.8mg Zinc
31mcg Selenium
10.8g Fiber.