Corned Beef and Cabbage
User Reviews
5
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Prep Time
30 mins
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Cook Time
6 hrs
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Total Time
6 hrs 30 mins
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Servings
8 servings
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Course
Main Course
Corned Beef and Cabbage
Description
This Corned Beef and Cabbage recipe begins by soaking and rinsing the corned beef brisket to reduce excess salt. A seasoning blend of whole grain mustard, allspice, cloves, and pepper is spread over the meat, which is then covered with onions and sealed in foil for long, slow baking to tenderize the meat and infuse flavor.
After baking the beef at a low temperature for several hours, the oven is increased in heat to roast seasoned cabbage wedges, quartered red potatoes, and carrot pieces coated in olive oil. The roasting enhances the vegetables' flavors and provides a caramelized texture contrasting with the tender meat.
This dish typically serves as a hearty main course, often enjoyed on special occasions. The combination of spiced corned beef and roasted vegetables offers a balance of savory, tender meat and flavorful, slightly crisp vegetables.
Ingredients
- 4 ½ pound corned beef brisket excess fat trimmed, center-cut
- 3 tablespoons whole grain mustard
- ¼ teaspoon ground allspice
- ¼ teaspoon cloves ground
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 onion sliced, medium sweet
- 1 head cabbage cut into 2-inch wedges
- 3 tablespoons olive oil divided
- 2 pounds red potatoes quartered, medium size
- 3 carrot cut into 3-inch pieces, large
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Place corned beef in a large bowl and cover with cold water; let stand 1-2 hours. Rinse with cold water and thoroughly pat dry.
- Preheat oven to 325 degrees F. Line a 9 x 13 baking dish with foil.
- In a small bowl, combine mustard, allspice, cloves and 1 teaspoon pepper.
- Place corned beef onto the prepared baking dish. Spread mustard mixture evenly over one side of the corned beef; top with onions. Fold up all 4 sides of the foil over the corned beef, covering completely and sealing the packet closed.
- Place into oven and bake until tender, about 3 1/2-4 hours; let stand covered.
- Increase oven temperature to 425 degrees F. Line two baking sheets with parchment paper.
- Brush cabbage with 1 tablespoon olive oil. Place in a single layer onto the prepared baking sheet; season with salt and pepper, to taste.
- Place potatoes and carrots in a single layer onto the second prepared baking sheet. Add remaining 2 tablespoons olive oil; season with salt and pepper, to taste. Gently toss to combine.
- Place sheet pans into oven, on separate racks, and bake until cabbage is lightly charred and potatoes and carrots are tender, about 30-35 minutes, rotating pans and stirring halfway through baking.
- Thinly slice corned beef against the grain and serve with onions, cabbage, potatoes and carrots, garnished with parsley, if desired.
User Reviews
Overall Rating
5
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