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Corned Beef and Cabbage :: Roasted Not Boiled!!



With St. Patty’s day only hours away; switch up your routine and try this new way, to prepare an ol’ favorite. Roasting vegetables brings out the natural sweetness. If you haven’t had roasted cabbage; you my friend, are missing out. But that is only the side. How about the star of the show. This is the only time of year I really prepare corned beef, and we definitely went short. I recommend buying a larger piece of meat to have extras. ((Sweet potato corned beef hash; was what I had my heart set on for leftovers – but with only 2 oz of meat left over, no hash will be made (This Time) ))


I make one spice rub and use it throughout the meal. Meat, potatoes, Cabbage and carrots all get seasoned with the same rub.

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Spice Rub: – This was enough for a 3lb piece of meat and sides. If you are using a larger cut of meat ((Or if you want extra)) double the recipe

¼ C Coconut Sugar

2 Heaping Tbl Cumin

2 Tbl Garlic powder

2 Tbl Onion Powder

1 Tbl Dried Parsley

1 tsp Celery Seed

1 tsp Mustard Powder

1 tsp Paprika or Smoked Paprika

½ tsp Cinnamon

1 tsp Black Pepper

((No Salt Needed for the corned beef))


Corned Beef Roasting Ingredients:

2 Large Carrots, Chopped

1 Large Red Onion Sliced ((Reserve & Chop ¼ Cup to sprinkle on top))

3 Heads of Garlic, bottoms removed ((These are important! After roasting, we use these to glaze the top,))

2 Apples, Skinned and Quartered ((You could leave the skins on, we have Guinea Pigs, so all the scraps go to them, not much gets wasted))

2 Tbl of your favorite Dijon or grainy mustard – I used Horseradish Dijon from #Aldi


Directions:

Preheat Oven to 350 degrees

Rinse your Corned Beef and pat dry with paper towels

Line a roasting pan with foil

Liberally season your corned beef with spice rub

You can let your meat marinade overnight if you have time, if not at least an hour.

Add Carrots, onions , apples, and garlic ((cut cloves facing down)) to the pan

Smear Dijon Mustard on the top ((Fatty Side facing up, you want the fat to render down into the meat)) and add chopped onions

Add 2 cups of water to pan and completely cover with foil

Bake 1 hour for every pound of Meat

((I had a 3 lb piece of meat; cooked for 3 hours, basting half way through, and let set for an hour))


Sweet Dijon Roasted Garlic Glaze:

((When I first went to make the glaze, I was only going to use a portion of the garlic, but it was so delicious I decided to make a bigger batch, and still almost used all of it!))

Grab those heads of garlic when the meat is done – let cool before handling

Hold above a bowl & the cloves should just fall right out when you squish the head of garlic

Add 2-3 Tbl of your Dijon or grainy Mustard and 2-3 Tbl of Honey

Whisk and add a sprinkle of black pepper


((Smear Glaze to the top of Corned Beef and Broil on high for a few minutes before serving))

While the Meat is resting, I prepare my sides:

Turn oven up to 425 degrees

Roasted Potatoes:

  • 5 Medium Russet potatoes; washed, chopped, rinsed and dried – this will help the crispiness of the potatoes

  • 3 Tbl Butter sliced

  • 2 Tbl Spice Rub


  • Line a sheet pan with foil

  • Toss potatoes with rub, and add to pan in a single layer

  • Add butter slabs on top, roast for 45 mins flipping halfway through


Cabbage:

Wedge Cabbage on a foil lined cookie sheet

Drizzle with oil and 2 Tbl of Spice Rub

Roast 35- 40 Mins, flipping half way through ((potatoes on the bottom rack, cabbage above))


Glazed Carrots:

1 Lb Carrots sliced into even rounds

2 Tbl Butter

2 Tbl Spice Rub

1 tsp Cinnamon

¼ - ½ C Water ((I use a lot of spices in my cooking, if you go lighter on the spices you can add chicken stock for flavor))


Heat a large cast iron skillet on medium

Add 2 tbl of butter, once melted add carrots

Sear for 3-4 minutes, add a splash of water and give the pan a good shake

Cook down a few more minutes and season with cinnamon and spice rub

Add the additional water, cover ((If you don’t have a glass cover for your cast iron use foil))

Simmer on low until carrots are tender ((about 20 minutes))

While your sides are finishing up: grab your meat, smear the glaze on top and Broil on high for 3-4 minutes **WATCHING VERY CLOSELY! There is a fine line between perfectly crispy top pieces and flat out burning your meat**


Let sit for a moment before slicing

**Always slice Against the grain!**

Serve with extra Sweet Dijon Roasted Garlic Glaze on the plate; Carrots, Cabbage, Potatoes and Bam! You have the most delicious; Roasty, Toasty Corned Beef & Cabbage Dinner


Thank you so much for reading!! and don’t forget to VOTE!!! #EatRealFood #MomChef #CornedBeef and #Cabbage #Roasted #Dinner #Recipes #MomBlog

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