Description
A classic dish that combines tender corned beef brisket with buttery cabbage and hearty vegetables, perfect for family gatherings and special occasions.
Ingredients
Scale
- 4 tbsp mustard (preferably Grey Poupon Dijon)
- 4 tbsp brown sugar
- 1/2 tsp black pepper
- 4 lb corned beef brisket
- 1 cabbage, cut into 2-inch thick wedges
- 1 onion, halved
- 2 lb carrots, cut into 3-inch chunks
- 1.5 lb potatoes, cut into 2-inch pieces
- 12 garlic cloves, peeled
- 4 cups water
- 1 bay leaf
Instructions
- Preheat your oven to 325°F (165°C).
- Prepare the vegetables: Cut the cabbage into wedges, slice the carrots, cut the potatoes, and peel the garlic.
- Mix the mustard, brown sugar, and black pepper in a small bowl to create a glaze.
- Place the corned beef brisket in a large roasting pan (at least 9×13 inches), and rub the mustard mixture evenly over it.
- Add the 4 cups of water to the pan, around the meat. Toss in the bay leaf and halved onion.
- Cover the pan tightly with aluminum foil and bake in the preheated oven for 2 hours.
- Add the cabbage, carrots, potatoes, and garlic around the meat. Pour the pan juices over the vegetables.
- Increase the oven temperature to 350°F (175°C). Cover with foil again and bake for another 30 minutes.
- Remove the foil and bake uncovered for another 30-45 minutes.
- Let it rest for 5 minutes before slicing the meat against the grain. Serve with the roasted vegetables and pour pan juices over everything.
Notes
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 5g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Every Time