Maple Corned Beef Recipe

Sliced roast beef with onions and gravy, served with mashed potatoes and green beans on a white plate with a gold fork.

Maple Rosemary Corned Beef roasts low and slow in a sweet-savory broth with orange slices, onions, and fresh rosemary for bold flavor in every slice. Tender, juicy, and perfect with a drizzle of those pan juices.

Course Dinner

Cuisine Irish

Keyword corned beef recipe, maple rosemary corned beef, roasted corn beef

Prep Time 15

Cook Time 3

Servings

Calories 412kcal

Author Katie Cooksey

Ingredients

3-4 pound corned beef brisket
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon ground cinnamon
½ teaspoon garlic powder
2 tablespoons avocado oil or olive oil
2 cups beef broth
1/4 cup pure maple syrup
1/2 large red onion sliced
1 naval orange sliced
2 sprigs rosemary fresh

Instructions

Preheat oven to 300° F.
In a small bowl, combine salt, black pepper, ground cinnamon, garlic powder, and paprika. Set aside.
Heat oil in a large skillet on the stovetop over medium heat.
Rub the spice mixture over the top, bottom, and sides of the beef, pressing to ensure it sticks.
Place the prepared corned beef in the preheated skillet and sear it for 1-2 minutes.
Flip it over and sear the other side for an additional 1-2 minutes. Remove the skillet from the heat and set it aside.
Add beef broth and maple syrup to a large roasting pan and whisk to combine.
Lay the seared corned beef into the pan and arrange the onion slices, orange slices, and fresh rosemary sprigs on top and around the beef.
Cover the roasting pan with aluminum foil and bake in preheated oven for at least 3 hours, or until the corned beef reaches an internal temperature of 180-205° F.
Remove the corned beef from the oven and transfer it to a cutting board. Let it rest for 10–15 minutes, then slice against the grain with a serrated knife.
Move the slices to a serving platter, spooning the pan juices over the top. Serve as desired.

Notes

Storage Instructions

Store leftover corned beef in an airtight container in the refrigerator up to 4 days. Reheat in the oven at 325° F with a little of the cooking liquid until warmed through, or microwave in short bursts.

To freeze– wrap sliced or whole cooked corned beef tightly and freeze up to 2 months. Thaw overnight in the refrigerator, then reheat with some of the reserved juices to keep it moist.

Nutrition