CORNED BEEF IN ROASTER OVEN RECIPES

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CORNED BEEF AND CABBAGE I RECIPE | ALLRECIPES



Corned Beef and Cabbage I 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 deleteduser

Categories     Corned Beef and Cabbage

Total Time 2 hours 35 minutes

Prep Time 10 minutes

Cook Time 2 hours 25 minutes

Yield 5 servings

Number Of Ingredients 4

3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges

Steps:

  • Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
  • Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
  • Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

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, SugarContent 11.4 g

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.

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