Corned Beef and Cabbage

Name: Corned Beef and Cabbage
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 8 servings
Ingredients: 4 ½ pound center-cut corned beef brisket; 3 tablespoons whole grain mustard; ¼ teaspoon ground allspice; ¼ teaspoon ground cloves; Kosher salt and freshly ground black pepper; 1 medium sweet onion; 1 head cabbage; 3 tablespoons olive oil; 2 pounds Medium Red Potatoes; 3 large carrots; 2 tablespoons chopped fresh parsley leaves

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5.0

87 reviews

Excellent

Prep Time
30 mins
Cook Time
6 hrs
Total Time
6 hrs 30 mins
Servings
8 servings
Course
Main Course

Corned Beef and Cabbage

Iris Warren

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THE BEST corned beef dinner with cabbage, potatoes and carrots, all roasted to perfection! Best served with mustard.

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Ingredients

Servings

4 ½ pound center-cut corned beef brisket excess fat trimmed
3 tablespoons whole grain mustard
¼ teaspoon ground allspice
¼ teaspoon ground cloves
Kosher salt and freshly ground black pepper to taste
1 medium sweet onion sliced
1 head cabbage cut into 2-inch wedges
3 tablespoons olive oil divided
2 pounds Medium Red Potatoes quartered
3 large carrots cut into 3-inch pieces
2 tablespoons chopped fresh parsley leaves

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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.