Name: Glazed Irish Corned Beef Roast Recipe
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: Irish
Ingredients: 4 pound corned beef; 4 medium carrots peeled and cut into 1 to 2 inch pieces; 1 medium onion sliced into wedges; 2 teaspoons pickling spice (usually included in the corned beef package); water (enough to reach halfway up the beef in the roasting pan); 1/3 cup brown sugar; 2 tablespoons Dijon mustard; 1 tablespoon whole grain Pommery mustard; 1 tablespoon hot prepared horseradish

If you’re craving a meal that’s warm, comforting, and bursting with flavor, this Glazed Irish Corned Beef Roast Recipe is exactly what you need. Tender corned beef roasted to perfection and topped with a zesty horseradish glaze? Yes, please!

A rectangular pan holds a large, golden-brown roasted meat piece with a shiny, slightly crispy surface showing glistening oil and dark brown char spots. Surrounding the meat are evenly spread chunks of bright orange carrots and translucent, soft-looking onion wedges with a light brown sear. The pan bottom shows caramelized juices mixed with black pepper flecks. The edges of the pan are visible with some browned bits stuck to the surface. The background is a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Glazed Irish Corned Beef Roast Recipe
Top Tip
How to Serve Glazed Irish Corned Beef Roast Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Glazed Irish Corned Beef Roast Recipe

Why You'll Love This Recipe

I’ve made this glazed Irish corned beef roast more times than I can count, especially around St. Patrick’s Day. It’s one of those recipes that feels fancy but is totally doable for a weeknight dinner too.

Perfectly Tender: Slow roasting at a low temperature ensures melt-in-your-mouth corned beef every time.
Flavor Boost: The horseradish and mustard glaze adds a wonderful tangy kick that complements the beef beautifully.
Simple Sides Included: Roasting carrots and onions right alongside the beef means less prep and a full meal from one pan.
Great Leftovers: This dish tastes amazing the next day—perfect for sandwiches or reheated dinners.

Ingredients & Why They Work

Before you dive in, let’s chat about the ingredients. You’ll want a good quality corned beef brisket with its pickling spice packet included, and fresh vegetables that roast well alongside the meat.

Flat lay of a large raw corned beef brisket with a visible fat cap, fresh whole medium carrots peeled with smooth skin, a medium yellow onion cut into wedges with layers visible, a small white ceramic bowl filled with coarse whole grain mustard seeds in mustard sauce, another small white ceramic bowl containing smooth Dijon mustard, a small white ceramic bowl with rich brown sugar crystals, a small white ceramic bowl holding creamy prepared horseradish, and a small white ceramic bowl with a mix of colorful pickling spices, all arranged symmetrically and naturally placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Corned Beef: The star of the show; look for a well-marbled piece with the pickling spice packet—it adds those classic flavors.
Carrots: They add sweetness and soak up the cooking juices, making them irresistibly tender.
Onion: Adds depth and a slight caramelized bite after roasting.
Pickling Spice: This blend is usually included and infuses the cooking liquid with aromatic herbs and spices.
Water: Essential to create a moist cooking environment so the beef stays juicy.
Brown Sugar: Sweetens the glaze and balances the horseradish heat.
Dijon Mustard: Adds a creamy, tangy base for the glaze.
Whole Grain Pommery Mustard: Provides texture and a robust mustard flavor.
Hot Prepared Horseradish: Delivers that signature spicy kick that pairs perfectly with the beef.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Glazed Irish Corned Beef Roast Recipe is just how adaptable it is to your preferences and pantry. Feel free to add your own twist, whether that’s by mixing up the spices, swapping out vegetables, or adjusting the glaze for extra zing.

Variation: For a heartier, classic Irish dinner, I love adding chopped cabbage to the roasting pan during the last hour of cooking. It absorbs all those savory flavors beautifully and adds a lovely texture.
Low-Sodium Option: If you’re watching your salt intake, try rinsing the corned beef before cooking and opt for low sodium pickling spice. It still delivers great flavor without the extra saltiness.
Mustard Substitute: Don’t have whole grain mustard? No worries—just use Dijon mustard alone in the glaze. It still gives that perfect tangy balance with the brown sugar and horseradish.
Leftovers: Any leftover corned beef makes fantastic sandwiches or hash the next day. Just slice it thin and reheat gently for a second-day treat.

Step-by-Step: How I Make Glazed Irish Corned Beef Roast Recipe

A white oval plate holds five thick slices of pink meat with a slightly browned edge on the right side, layered slightly overlapping from front to back. To the left of the meat, there is a pile of cooked orange carrot sticks mixed with translucent cooked onion pieces, giving a soft texture and slight shine. A rustic metal meat fork with two long prongs is lifting one slice of meat from the center-left side of the plate. The plate sits on a white marbled surface with a green and white striped cloth in the top left corner. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Oven

Start by setting your oven to 325 degrees Fahrenheit (163 degrees Celsius). This gentle heat ensures your corned beef will cook slowly and come out perfectly tender. While the oven warms up, get your roasting pan ready—preferably one with 2-inch high sides to hold all the juices and veggies.

Step 2: Prepare the Corned Beef and Veggies

Remove your 4-pound corned beef from the packaging and pat it dry with paper towels. This helps the glaze stick later. Place the beef fat side up in your roasting pan. Now, arrange your peeled and chopped carrots along with the sliced onion wedges around the meat. Pour in enough water so it comes halfway up the sides of the corned beef—it’s what keeps the meat moist and tender. Don’t forget to add the 2 teaspoons of pickling spice directly to the water; this is where all the classic Irish flavors start to develop.

Step 3: Cover and Roast Low and Slow

Seal your roasting pan tightly with aluminum foil. This traps steam and heat for that slow braise effect we want. Pop the pan into your preheated oven and roast for about 3 hours—long enough for the corned beef to become melt-in-your-mouth tender. You’ll know it’s ready when a fork slides in easily and the meat feels soft to the touch.

Step 4: Whip Up That Tangy Glaze

While the beef is cooking, it’s time to prepare the glaze that makes this recipe truly special. In a small saucepan, combine ⅓ cup brown sugar, 2 tablespoons Dijon mustard, 1 tablespoon whole grain Pommery mustard, and 1 tablespoon hot prepared horseradish. Whisk the mixture over medium-high heat constantly until the sugar melts completely and it thickens into a luscious glaze. Set it aside—you’ll brush this glorious sauce over the beef soon.

Step 5: Turn Up the Heat and Prepare to Glaze

After the corned beef has cooked through, carefully remove the pan from the oven. Increase the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) to get ready for the final caramelizing step. Transfer the cooked carrots and onions to a separate bowl to make room for glazing. Then, take a sharp knife and score the fat cap on the corned beef in a crosshatch pattern—this helps the glaze soak deep into the meat’s surface.

Step 6: Glaze and Roast to Perfection

Brush the horseradish glaze liberally over the scored fat. Don’t be shy—this is where the magic happens! Return the beef to the oven uncovered and roast for about 15 minutes. Keep an eye out for when the glaze bubbles and caramelizes, turning into that glossy, mouthwatering finish we’re after.

Step 7: Slice and Serve

Once glazed and golden, remove the corned beef from the oven and transfer it to a cutting board. Let it rest just a few minutes, then slice thinly against the grain in ¼-inch slices. Serve these tender, juicy pieces alongside the roasted carrots and onions for a true Irish feast that’s sure to satisfy.

Top Tip

Getting this Glazed Irish Corned Beef Roast just right can make all the difference, especially when you’re aiming for that perfect balance of tenderness and flavorful glaze. These tips come from experience and a lot of delicious trial and error, so I hope they help your next roast turn out fantastic.

Score the Fat Cap: Don’t skip scoring the fat in a crosshatch pattern—it’s what lets the horseradish glaze seep in and caramelize beautifully without burning.
Use the Pickling Spice Wisely: Adding the pickling spice to the water, not directly on the meat, keeps flavors subtle and prevents overpowering the beef.
Pat Dry Before Roasting: Drying the corned beef before roasting helps the glaze stick better and promotes that gorgeous crust during the final roast.
Don’t Rush the Glaze: Whisk the glaze continuously over medium-high heat until it thickens—that patient step turns it from sauce to sticky perfection.

How to Serve Glazed Irish Corned Beef Roast Recipe

A large piece of raw meat with a thick pale pink fat layer on top and deep red muscle underneath is placed in a silver pan. Around the meat are cut white onions and orange carrot pieces spread evenly. A woman's hand holds a small white bowl filled with mixed peppercorns above the meat, ready to sprinkle them. The pan is set on a white marbled surface with a soft-focus striped cloth in the background. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh herbs like chopped parsley or thyme add a lovely pop of color and brightness when sprinkled over the sliced corned beef. For an extra tangy punch, a small dollop of extra horseradish sauce on the side is always a crowd-pleaser. If you want to keep things traditional, a wedge of lemon also pairs nicely.

Side Dishes

Roasted or mashed potatoes are classic accompaniments that soak up the savory glaze beautifully. Steamed cabbage, especially added during the last hour of cooking, makes for a traditional Irish twist. Don’t forget buttery green peas or a simple green salad for a bit of freshness and balance on the plate.

Make Ahead and Storage

Storing Leftovers

After your feast, store any leftover glazed corned beef in an airtight container in the refrigerator. It will keep well for up to 4 days. This makes for fantastic next-day sandwiches or quick dinner additions that are just as tasty as the first serving.

Freezing

If you want to save leftovers for longer, slice the corned beef and freeze it in portions with some of the glaze to keep it moist. Wrap tightly in freezer-safe containers or bags and it’ll keep well for up to 3 months. Just be sure to thaw it overnight in the fridge before reheating.

Reheating

To reheat, place the sliced corned beef in a baking dish, splash a little water or broth over it, cover with foil, and warm in a 325°F (163°C) oven for about 20-30 minutes until heated through. This helps retain moisture and prevents the meat from drying out.

Frequently Asked Questions:

Can I rinse the corned beef before cooking?

Yes! Rinsing the corned beef under cold water before cooking helps reduce excess sodium. Just make sure to pat it completely dry before placing it in the roasting pan.

What if I don’t have whole grain mustard?

No problem. You can substitute with Dijon mustard alone. The glaze will still have great flavor and a nice texture.

Can I add cabbage to this recipe?

Absolutely! Adding cabbage during the last hour of roasting is a classic touch. Simply tuck quartered cabbage wedges around the beef and vegetables and let them cook until tender.

How do I know when the corned beef is done?

The corned beef is ready when it’s very tender and easily pierced with a fork. This usually takes about 3 hours in a 325°F (163°C) oven for a 4-pound roast.

Final Thoughts

Making this Glazed Irish Corned Beef Roast Recipe has become a cherished tradition in my kitchen—not just for St. Patrick’s Day but whenever a comforting, flavorful meal is in order. With its tender meat, sweet and tangy horseradish glaze, and hearty roasted veggies, it’s a dish that invites gathering and celebration. I hope you enjoy these tips and serving ideas to make your next roast truly shine!