COOKING TIME CORNED BEEF RECIPES

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OVEN ROASTED CORNED BEEF AND CABBAGE | COOKING MAMAS



Oven Roasted Corned Beef and Cabbage | Cooking Mamas image

Our tender corned beef brisket with roasted potatoes, carrots, and cabbage is so flavorful, you’ll never boil it again!

Provided by Cooking Mamas

Categories     Entrée

Yield 6

Number Of Ingredients 8

4 lbs. corned beef brisket (with seasoning packet)
2 T. whole grain mustard
6-8 med. red potatoes (cut into 1” wedges)
4-5 med. carrots (peeled, cut into 1" pieces)
1 head cabbage (cut into 8 wedges)
2 T. extra virgin olive oil
Kosher salt and black pepper (for seasoning)
1 c. chicken broth

Steps:

  • Preheat oven to 350 degrees. Rinse corned beef brisket under cold water and pat dry with paper towels.
  • Place corned beef brisket into a large roasting pan, fat side up. Spread mustard evenly over the top of the brisket and sprinkle with the contents of seasoning packet. Tightly cover the roasting pan with aluminum foil and place in oven for 2 1/2 hours.
  • Place potatoes and carrots in a large bowl; drizzle with olive oil and season with salt and pepper, toss to coat. Drizzle olive oil over cabbage wedges; season with salt and pepper.
  • Remove the roasting pan from the oven. Carefully remove the foil and pour the chicken broth around the corned beef. Evenly place seasoned carrots and potatoes around the brisket and top with cabbage wedges. Tightly seal pan with aluminum foil and return to oven for 1½ to 2 hours.
  • Remove brisket from pan and loosely tent with aluminum foil. Let rest 15 minutes. Slice brisket and serve with veggies.

CORNED BEEF AND CABBAGE RECIPE | ALLRECIPES



Corned Beef and Cabbage Recipe | Allrecipes image

What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired.

Provided by Allrecipes Member

Categories     Corned Beef and Cabbage

Total Time 2 hours 30 minutes

Cook Time 2 hours 30 minutes

Yield 6 servings

Number Of Ingredients 4

1 (3 pound) corned beef brisket with spice packet
10 small red potatoes
5 medium carrots
1 large head cabbage

Steps:

  • Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours.
  • While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges.
  • When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender and meat is fork-tender, about 10 minutes. Add cabbage and cook until tender, about 15 more minutes.
  • Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven.
  • Slice meat across the grain. Serve with vegetables and broth.

Nutrition Facts : Calories 839.3 calories, CarbohydrateContent 68.9 g, CholesterolContent 147 mg, FatContent 41.3 g, FiberContent 12 g, ProteinContent 49.6 g, SaturatedFatContent 13.1 g, SodiumContent 3377.5 mg

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