Corned Beef Bake with Orange and Carrots

Corned Beef Bake with Orange and Carrots

Makes 8-10 servings


  • 1 corned beef brisket, about 4 pounds
  • 2 cups baby carrots
  • 1 cup prunes
  • 1 orange, sliced
  • 1 medium onion, sliced
  • 1 bay leaf
  • 1/4 cup brown sugar, packed
  • 1 tbsp orange juice


  1. Trim excess fat and discard. Cover corned beef with water; soak for about 1 hour. Rinse and pat dry.
  2. Place corned beef on a large piece of heavy duty foil (large enough to wrap the brisket. Place in a 13x9x2-inch baking or roasting pan. Top corned beef with carrots, prunes, orange slices, onion slices, and bay leaf. Seal foil over the brisket.
  3. Bake at 350° for 3 1/2 hours. Combine brown sugar and orange juice. Open foil and brush with mixture. Bake for 30 minutes longer.