Oven Roasted Corned Beef, Cabbage, and Potatoes is the perfect hearty ‘feel’ good dish to celebrate the end of Winter, and beginning of Spring.
Prep time 20 Min | Cook Time 5 Hrs | Serves 6
Ingredients
- 4 lbs. Corned Beef Brisket
- 1 Cabbage head, cut into 6 wedges
- 4 Carrots, peeled and cut
- 6 Red Potatoes, quartered
- 2 tbsp. Extra Virgin Olive Oil
- ½ cup Water
- Sea Salt, to taste
- Fresh Cracked Pepper, to taste
Directions
- Preheat the oven to 350° F.
- Place the corned beef brisket in a large roasting pan, with the fat side facing upwards.
- Tightly cover the roasting pan with tin foil and cook it in the oven for 3 hours.
In the meantime…
- In a large bowl, drizzle 1 tbsp. of olive oil over the red potatoes and carrots and season them with salt and pepper.
- Toss the bowl to coat the carrots and potatoes.
- On a large plate, drizzle the other tbsp. of olive oil on the cabbage wedges, also seasoning them with salt and pepper.
Back to the corned beef…
- Remove the corned beef brisket from the oven after 3 hours of cooking.
- Drain all the liquid from the roasting pan, and reserve about 1/2 a cup of the juice.
- Pour the reserved juice and the 1/2 cup of water back into the roasting pan.
- Evenly place the carrots and potatoes around the corned beef brisket and top them with the cabbage wedges.
- Tightly seal the pan with tin foil and return to oven for another 2 hours, or until all the ingredients are tender.
- Remove the corned beef brisket from the roasting pan and loosely cover it with the tin foil.
- Let the brisket rest for 15 minutes before slicing it.
- Be sure to slice the corned beef brisket against the grain and on a bias.
- Serve the corned beef slices with the cabbage, potatoes, and carrots.