OVEN ROASTED CORNED BEEF AND CABBAGE | COOKING MAMAS
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
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.
SLOW COOKED CORNED BEEF FOR SANDWICHES RECIPE | ALLRECIPES
This is an excellent recipe for party sandwiches. I always make 2 (and sometimes 3) briskets because it goes so fast. The meat should cook slowly for a minimum of 4 hours--cooking longer will just make it more tender. It sounds like a LOT of garlic, but no one has ever complained that it tasted too garlicky. Serve with brown mustard on rye or kaiser rolls. Can also add cole slaw to the sandwich for a uniquely delicious sandwich.
Provided by Suze Knisley
Categories Beef Sandwiches
Total Time 4 hours 15 minutes
Prep Time 15 minutes
Cook Time 4 hours 0 minutes
Yield 15 servings
Number Of Ingredients 5
Steps:
- Place the corned beef briskets into a large pot. Sprinkle in one of the spice packets, and discard the other one or save for other uses. Pour in the beer, and fill the pot with enough water to cover the briskets by 1 inch. Add the bay leaves, peppercorns and garlic cloves. Cover, and bring to a boil.
- Once the liquid comes to a boil, reduce the heat to medium-low, and simmer for 4 to 5 hours, checking hourly, and adding more water if necessary to keep the meat covered.
- Carefully remove the meat from the pot, as it will be extremely tender. Set on a cutting board, and allow it to rest until it firms up a bit, about 10 minutes. Slice or shred to serve. I discard the cooking liquid, but it can be used to cook cabbage and other vegetables if desired.
Nutrition Facts : Calories 228.9 calories, CarbohydrateContent 4.2 g, CholesterolContent 77.9 mg, FatContent 15.1 g, FiberContent 0.4 g, ProteinContent 15 g, SaturatedFatContent 5.1 g, SodiumContent 904.3 mg
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OVEN ROASTED CORNED BEEF AND CABBAGE | COOKING MAMAS
Our tender corned beef brisket with roasted potatoes, carrots, and cabbage is so flavorful, you’ll never boil it again!
From cookingmamas.com
Reviews 5
Category Entrée
Cuisine American, Irish
From cookingmamas.com
Reviews 5
Category Entrée
Cuisine American, Irish
- Remove brisket from pan and loosely tent with aluminum foil. Let rest 15 minutes. Slice brisket and serve with veggies.
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