Corned beef … the center piece of St. Patrick’s Day menus. There are a number of ways to prepare it, with most recipes focused on simmering it on the stove for a few hours. That was how it was always made in our house. It tasted good, but always looked kind of gross … pink with fat on it. About 15 years ago I was introduced to a roasted corned beef … after cooking it, you add a glaze and roast it. Boy, what a difference.
The recipe below takes the roast a step further with the addition of red potatoes. To me, it makes this dish just a little more flavorful and special.
Roasted Corned Beef with Red Potatoes
- 1 corned beef
- 1 bottle of beer
- 3 pounds of potatoes
- 2 tablespoons of brown sugar
- 4 tablespoons of mustard (your choice, I used three a grainy mustard, a Dijon and honey)
Cook the beef with the seasoning packet according to directions, add the beer to the water. Remove from heat. Note: if you want you can do this step in advance.
Scrub the potatoes and slice in half or quarters depending on the size. Parboil the potatoes until they are partially cooked. Drain.
Mix a glaze with the brown sugar and mustard. Spread on the beef and toss with the potatoes. Place all items in one pan and put in a preheated oven. Roast at 350 for about 30 minutes until bubbly.