Description
A classic dish featuring tender corned beef and flavorful cabbage roasted in the oven.
Ingredients
Scale
- 3–4 pounds corned beef brisket
- 1 head of green cabbage, cut into wedges
- 4 large carrots, peeled and cut into chunks
- 6 medium potatoes, quartered
- 4 cups beef broth
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
Instructions
- Preheat your oven to 325°F (160°C).
- Place the corned beef in a large roasting pan and cover it with beef broth.
- Sprinkle mustard seeds and black peppercorns over the meat.
- Cover the pan with foil and bake for 2.5 hours.
- Add the carrots and potatoes to the pan.
- Continue baking for another 1 hour.
- Add the cabbage wedges and bake for an additional 30 minutes.
- Remove from the oven and let rest for 10 minutes before slicing.
Notes
- Adjust cooking time based on the size of the brisket.
- Use low-sodium beef broth for a healthier option.
- Serve with mustard for added flavor.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Oven Roasting
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 slice with vegetables
- Calories: 450
- Sugar: 3g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
Keywords: corned beef, cabbage, oven, Irish, dinner