Corned Beef, Sautéed Cabbage and Onions, and Roasted Potatoes and Carrots

Name: Corned Beef, Sautéed Cabbage and Onions, and Roasted Potatoes and Carrots
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 serving
Ingredients: 2 lb corned beef with seasonings; 10-15 baby fingerling potatoes; 5-6 carrots; 1 tbsp olive oil; Sea Salt and Freshly Cracked Pepper; 1 tsp fresh parsley; 2 cups of shredded green cabbage; ½ yellow onion; 1 clove of garlic; 1 tbsp olive oil; Pinch of crushed red pepper; Sea Salt and Freshly Cracked Pepper

User Reviews

0.0

0 reviews

Unrated

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
4
Course
Main Course
Cuisine
American

Corned Beef, Sautéed Cabbage and Onions, and Roasted Potatoes and Carrots

Kian Meyer

Report

Balanced, flavorful, and enjoyable—this recipe has it all.

Share:

I Made This!

Be the first!

Print

9 people printed this

Save this

Be the first!

Ingredients

Servings

Corned Beef:

2 lb corned beef with seasonings

Potatoes & Carrots:

10-15 baby fingerling potatoes
5-6 carrots peeled and cut in half
1 tbsp olive oil
Sea Salt and Freshly Cracked Pepper to taste
1 tsp fresh parsley chopped

Cabbage:

2 cups of shredded green cabbage
½ yellow onion diced
1 clove of garlic minced
1 tbsp olive oil
Pinch of crushed red pepper
Sea Salt and Freshly Cracked Pepper to taste

Add to Shopping List

Instructions

Make the corned beef: Place the pre-seasoned corned beef into a large Dutch oven, fat side up, and cover with water. Simmer for 1 hour per pound or until a meat thermometer reads 180 degrees.
Remove corned beef from the water and let rest for 10 minutes before slicing it into thin slices.
Meanwhile, make roasted carrots and baby fingerling potatoes: Preheat the oven to 375 degrees. Coat a baking sheet with cooking spray.
Add the carrots and potatoes to the baking sheet and drizzle 1 tablespoon of olive oil onto veggies then season with sea salt and freshly cracked pepper, toss to coat evenly. Top the potatoes and carrots with chopped parsley.
Place into the oven and roast for 25-35 minutes, until carrots and potatoes are fork-tender. Remove from the oven.
When the corned beef is resting, make sautéed cabbage and onions: Heat the olive oil in a large skillet over medium heat.
Add the onions and sauté for 2-3 minutes then add the shredded cabbage and season with sea salt and freshly cracked pepper. Cook, stirring often, until tender, about 3-4 minutes; add the minced garlic and stir constantly for 1 minute. Serve immediately.
To serve, fill each plate with corned beef slices, roasted potatoes, carrots, and sautéed cabbage.
Serve the corned beef with grainy mustard or sweet and spicy mustard. Enjoy.