We have an annual St. Patrick’s Day Party and this corned beef gets rave reviews! My Mom is the source for the cooking method for this delicious roasted version. For St. Pat’s Day I usually cook 35-40 lbs.
St. Patrick’s Day Special Corned Beef
3-4 lb. piece flat corned beef brisket
Pick the right piece! Selecting the piece of corned beef is a crucial step! I buy mine at Costco. It’s not the least expensive, but great quality and clear wrap so you can select the right piece. Purchase a flat corned beef brisket cut. Look at the end of the package (thickness) and make sure there are no fat or gristle lines going across the middle of the thickness of the cut. Check both ends. It can take some time, but it’s worth it!
Put brisket in a large pot, cover with water and bring to a boil (slow boil, like a high simmer). Boil for about 1 hour per pound (e.g. Boil a 3 lb. piece for 3 hours). You may need to add more water during the cooking process. If you are cooking more than one piece, group pieces of the same weight together and time will be the same as for a single piece (e.g. Multiple 3 lb. pieces, boil for 3 hours total).
After boiling, remove corned beef and reserve cooking liquid for boiling cabbage (See Nana’s Cookbook – Bohemian Cabbage). Preheat oven to 350 degrees (325 degrees convection roast). Put boiled, drained brisket in a roasting pan or on a half sheet baking pan in the preheated oven for 30 to 40 minutes until fat cap is lightly browned. Let rest covered with foil for at least 40 minutes and then slice. Serve warm or at room temperature. When preparing for my annual party, I boil the briskets a few days in advance, cool to room temperature and refrigerate in cooking liquid. I then follow additional steps above to roast and slice the day of the party.