• CourseBeef, Dinner
  • CuisineIrish
  • KeywordComfort food, Hearty, Simple, Slow Cooked/Braised, Spring, St Paddy’s Day, St. Patrick’s Day, Three-for-Recipe, Week Night Dinner
Servings Prep Time
6people 15minutes
Cook Time Total Time
3hours 3 hrs 15 min
Servings Prep Time
6people 15minutes
Cook Time Total Time
3hours 3 hrs 15 min
Corned Beef sandwiches are really great the next day with pan juices for dipping. Once you have served the brisket as a dinner, strain the juices into a bowl and place in the fridge over night. Then, the next day, remove the fat and reserve the remaining juices as a dipping sauce for your sandwiches. If you still have some left, make corned beef hash!
Degree of Difficulty
  • 2-3lb prepared beef brisket in a bag
  • 1large carrotsdiagonally sliced
  • 1large onion coarsely chopped
  • 3cloves garlic
  • 2-3bay leaves
  • 5-6whole pepper corns
  • 1/2cup prepared BBQ sauceideally, not sweet, or ketchup
  • 1tsp liquid smokeif using ketchup
  • 2tbspn Worcestershire sauce
  • 1 1/2cup beef stockor just enough to cover the onions, but not to fully cover the brisket
  • 1-2medium baking potatoespeeled and cut into 1″ cubes
  • 4baby dillcut into quarters
  1. Pre heat oven to 325°.
  2. Gather all ingredients before starting recipe.
  3. Peel and chop carrots and onion and add to a heavy oven proof baking pan with a tight fitting lid.
  4. Remove corned beef from wrapper and place on top of vegetables, add bay leaf, garlic cloves, BBQ sauce (or ketchup and liquid smoke if using), bay leaves, Worcestershire sauce, cracked black pepper corns.
  5. Add beef stock to come up to the corned beef, but not to cover the beef.
  6. Cover tightly and place in a 325° oven for 2-3 hours. The corned beef is done when the meat is tender when pierced with a fork.
  7. Remove corned beef from broth, allow to cool for 10 minutes and slice into 1/2″ slices.
  1. Place boiled potatoes on center of plate and top with 2-3 slices of the corned beef, add carrots and onions with a bit of au jus on the side.