CORNED BEEF RECIPE OVEN RECIPES

BAKED CORNED BEEF AND CABBAGE RECIPE | ALLRECIPES

Baked Corned Beef and Cabbage Recipe | Allrecipes image

This recipe takes time but you won't be disappointed. Give yourself a little luck o' the Irish with this Americanized version of an Irish feast. Serve with butter and Irish soda bread.

Provided by Cindy

Categories Irish Recipes

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Cook Time 3 hours 0 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

4 ½ pounds corned beef brisket
5 black peppercorns
½ teaspoon garlic powder
1 onion, peeled and left whole
2 bay leaves
1 pinch salt
1 small head cabbage, cored and cut into wedges
6 large potatoes, quartered
4 large carrots, peeled and sliced
¼ cup chopped fresh parsley
2 tablespoons butter

Steps:

In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt. Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.
Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Remove the pot from the heat.
Remove meat from the pot and place onto a serving dish and let rest for 15 minutes. Also remove vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables.

Nutrition Facts : Calories 515.1 calories, CarbohydrateContent 49.2 g, CholesterolContent 117 mg, FatContent 24.4 g, FiberContent 5.7 g, ProteinContent 25.5 g, SaturatedFatContent 9 g, SodiumContent 1347.7 mg, SugarContent 7.7 g

CORN BEEF (OVEN ROASTED CORNED BEEF) RECIPE - FOOD.C…

Corn Beef (Oven Roasted Corned Beef) Recipe - Food.c… image

Oven roasted corned beef. This is the only way I make corned beef now. It is almost a fix it and forget kind of dinner. It comes out very tender and moist. Add some rye bread and you are all set.

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Cook Time 4 hours

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 -4 lbs corned beef (I like the flat cut)
1 cup water
1 (12 ounce) bottle Guinness stout (NOT Draught)
6 -8 small golden potatoes
5 -7 small carrots
2 -3 small onions
1/2 small cabbage, cut into two wedges (keep the core in to help stay together while cooking)

Steps:

Pre-heat oven to 300 degrees.
Open and rinse the corned beef.
Place the corned beef in a dutch oven and sprinkle the seaoning packet over the meat.
Add 1 cup of water and the bottle of Guinness. The liquid should almost cover the meat. If it doesn't, add a little more water.
Cover and place in the oven.
Cook for 3 1/2 - 4 hours. It should be fork tender.
Remove the meat and place on a plate and cover with foil.
Add 3-4 more cups of water to the juice in the dutch oven and bring to a boil.
Once at a boil, reduce to a rapid simmer and add carrots, potatoes and cook for 10 minutes.
Add onions and cook till almost tender. About 7-10 minutes.
Add cabbage and cook for about 5 more minutes.(Just untill everything is fork tender.).
Carefully place the corned beef on top of the cabbage to re-heat durning the last 5 minutes of cooking.
Slice corned beef across the grain.
Enjoy!

Nutrition Facts : Calories 1554.5, FatContent 65.1, SaturatedFatContent 21.7, CholesterolContent 333.7, SodiumContent 3979.1, CarbohydrateContent 97.1, FiberContent 9.9, SugarContent 9.5, ProteinContent 73.9

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