Roasted Corned Beef with Balsamic Glazed Vegetables

Name: Roasted Corned Beef with Balsamic Glazed Vegetables
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lbs corned beef brisket; 1/4 cup Dijon mustard; 1 packet pickling spice (from corned beef package); 1 bunch carrots; 1 lb fingerling potatoes; 8-10 cloves garlic; 2 tbsp olive oil; salt, to taste; black pepper, to taste; 1/4 cup balsamic vinegar; Dijon mustard, for serving

This roasted corned beef features a Dijon mustard crust that delivers a juicy, tender brisket—a departure from traditional boiling—paired with roasted carrots and fingerling potatoes glazed in balsamic vinegar for a complete, elevated dinner.

🌍American 🏷️Corned beef 🏷️Roasted vegetables 🏷️Balsamic glaze 🏷️Carrots Potatoes

🏷️

🏷️St patricks day

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TikTok

Total

3h 15m

Servings

6

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

3 lbs corned beef brisket
1/4 cup Dijon mustard
1 packet pickling spice (from corned beef package)
1 bunch carrots
1 lb fingerling potatoes
8-10 cloves garlic
2 tbsp olive oil
salt, to taste
black pepper, to taste
1/4 cup balsamic vinegar
Dijon mustard, for servingoptional

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Instructions

1
Preheat your oven. Place the corned beef brisket, fat-side up, on a large sheet of aluminum foil.
2
Spread Dijon mustard evenly over the top of the corned beef.
3
Sprinkle the contents of the included pickling spice packet over the mustard.
4
Wrap the corned beef tightly in the aluminum foil and place it in a baking dish.
5
Bake the corned beef until tender (approximately 1 hour per pound).
6
On a large baking sheet, combine the carrots, halved fingerling potatoes, and whole garlic cloves.
7
Drizzle the vegetables with olive oil, season with salt and pepper, and toss to coat evenly.
8
Roast the vegetables for about 10 minutes.
9
Remove the vegetables from the oven, drizzle with balsamic vinegar, and toss again.
10
Return the vegetables to the oven and continue roasting until tender and caramelized.
11
Once the corned beef is cooked, carefully open the foil packet. For a crispier top, place it under the broiler for a few minutes until browned.
12
Let the corned beef rest for at least 10 minutes before slicing against the grain.
13
Serve the sliced corned beef with the balsamic roasted vegetables and a side of Dijon mustard for dipping.

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Tips & Notes

Pro tips

Pat the corned beef dry before applying the Dijon mustard crust to encourage browning and crust formation.
Use a meat thermometer to avoid overcooking; 190–195°F internal temp yields the most tender, sliceable result.
Toss vegetables halfway through roasting to ensure even caramelization and glaze distribution.
Let the roasted corned beef rest for 10 minutes before slicing to retain juices and improve texture.

Substitutions

Dijon mustard → whole grain mustard (coarser texture, slightly less pungent)
Balsamic vinegar → red wine vinegar or apple cider vinegar (less sweet; add ½ tsp sugar to balance)
Fingerling potatoes → baby gold potatoes or small Yukon golds (similar size and roasting time)
Carrots → parsnips or a mix of both (similar roasting time and sweetness)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days. Reheat the corned beef gently in a 300°F oven; reheat vegetables covered with foil to prevent drying.

Common Questions

Should I boil the corned beef first before roasting?

No. This recipe roasts the beef directly without boiling, which preserves juiciness and develops a flavorful crust. The pickling spice is still used for seasoning.

How do I know when the corned beef is done?

Roast until the internal temperature reaches 190–195°F for tender, sliceable meat. A meat thermometer is the most reliable method.

Can I prepare this ahead of time?

Yes. Cook the corned beef fully, cool, and refrigerate up to 3 days. Reheat gently in a 300°F oven until warmed through. Roast vegetables fresh for best texture, or reheat them covered with foil.

What can I substitute for balsamic vinegar?

Red wine vinegar or apple cider vinegar work as alternatives, though balsamic's sweetness is harder to replicate. Adjust quantity and add a pinch of sugar if needed.

Can I use a different cut of beef?

Corned beef brisket is traditional for this dish due to its marbling and texture when roasted. Substituting other cuts may affect cooking time and tenderness.