Oven-Roasted Corned Beef & Sweet Potatoes

재료

1 corned beef brisket (usually 2.5 to 3.5 lbs)

2 large sweet potatoes, peeled and cut into 1-inch cubes

1 tbsp olive oil (for the potatoes)

1/2 cup brown sugar or honey

2 tbsp Dijon or spicy mustard

Salt and black pepper to taste [1, 2, 3]

방향

Prep the Brisket:

Preheat your oven to 325°F (165°C). Remove the brisket from its packaging, rinse thoroughly to reduce saltiness, and pat it dry. Place the brisket in a large baking pan or roasting dish.

Glaze the Meat:

Spread an even layer of mustard over the top of the brisket, then pack the brown sugar or honey directly on top of the mustard.

Cover & Roast:

Cover the roasting pan tightly with aluminum foil so no steam escapes. Bake in the oven for roughly 45 to 60 minutes per pound, or until a meat thermometer reads 200°F (93°C) and the meat is fork-tender.

Roast the Sweet Potatoes:

About 45 minutes before the beef is finished, toss your cubed sweet potatoes with olive oil, salt, and pepper. Spread them out on a separate baking sheet and place them in the oven. Roast for 30–40 minutes until tender and caramelized on the outside.

Broil the Brisket (Optional):

In the last 5–10 minutes of cooking, remove the foil from the brisket and place it under the oven broiler to get a crispy, caramelized crust on top.

Rest & Serve:

Let the brisket rest for 15 minutes before slicing it against the grain. Serve the sliced beef warm with your roasted sweet potatoes.