Roasted Corned Beef Recipe

Ditch The Boiled Corned Beef: Roasted Corned Beef with Swiss Chard & Sweet Potatoes from The Organized Cook

Published On March 16, 2014 | By Toni Spilsbury | Food, Recipes

Looking for a break from the traditional “boiled meal” for St. Patrick’s Day. This recipe from The Organized Cook is a healthier and tastier alternative to boiled corned beef brisket with cabbage and potatoes. Instead of potatoes, I use sweet potatoes, and instead of cabbage, I use swiss chard.

Roasted Corned Beef, Sweet Potatoes & Swiss Chard

Roasted Corned Beef Swiss Chard and Sweet Potatoes from The Organized Cook

Roasted Corned Beef, Sweet Potatoes & Swiss Chard Recipe:


  1. corned beef brisket- 2-3 lbsSwiss chard and sweet potatoes
  2. sweet potatoes- 1-2, peeled and diced into cubes
  3. Swiss chard- 1 bundle, rinsed and patted dry
  4. olive oil- 1/2 cup
  5. spicy brown mustard- 1/4-1/2 cup


  1. boil corned beef brisket in sufficient amount of water to cover beef, using seasoning packet if provided 2 1/2- 3 hours
  2. (about 15 minutes from corned beef being done) Heat oven to 400 degrees
  3. toss diced sweet potatoes in about three tablespoons of olive oil
  4. roast sweet potatoes until slightly tender, approximately 8 minutes; remove from oven
  5. trim stems of Swiss chard, then chop remaining stem and leaves
  6. remove cooked corned beef from water and transfer to cutting board
  7. scrape and discard fat from corned beef
  8. chop corned beef then add to chopped Swiss chard in mixing bowl
  9. add cooked sweet potatoes to mixing bowl
  10. pour olive oil and mustard over the top; toss and transfer to baking sheet
  11. roast until Swiss chard is crunchy and sweet potatoes are cooked thoroughly, approximately 12 minutes


For a printer friendly version of recipe, click here.


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About The Author

Toni Spilsbury is a blogger, brand strategist and social media producer in addition to being a philanthropist and mother…. but not in that order. From busy corporate gal to even busier mom of four, one with special needs, Toni established an online connection with today’s on-the-go moms as someone who understands the unique demands of working moms. In 2005, Toni co-founded the Nevada Blind Children Foundation and began working to build the first school for the blind in Nevada. With a passion for cooking, creating her own recipes and a desire to merge her family life and career, Toni wrote a book The Organized Cook in 2009 before embarking on a journey through branding, blogging, social media and e-commerce that gained her an insight and passion for the unique niche of content-driven e-commerce. Toni’s second book, Because of Connor, is due out in late 2013 which gives readers an insight into the unique struggle of life’s ups and downs when set against the backdrop of caring for and coming to grips with a severely medically fragile son.

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