Corned Beef, No Cabbage, Non-Irish – a delicious recipe with dry red wine, onion soup, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Put corned beef into a roasting pan with a tight fitting lid (use aluminum foil to cover pan under lid to seal better). Pour wine over and spread dried onion soup on top. Pat it down with your hand so it covers the meat well.
2
Roast the meat, covered, in a preheated 275 to 300 oven until it is fork-tender. This usually takes 2 to 3 hours or more, depending on size of the beef.
3
When the meat is tender, spread the brown sugar evenly over the meat, return it to the oven and cook it uncovered until the sugar melts.
4
If you remove the beef 30 minutes before ready to serve, it carves easier. Very sharp knife, very thin slices.
5
Terrific for sandwiches.
226
kcal
Calories
13
g
Fat
10
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 3 -4 lbs lean corned beef, 1/2 cup dry red wine, 1 (1 1/4 ounce) packet dry onion soup mix, 2 tablespoons dark brown sugar.
Yes, Corned Beef, No Cabbage, Non-Irish falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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