Oven Roasted Corned Beef, Cabbage & Potatoes
Oven Roasted Corned Beef, Cabbage & Potatoes Ingredients (6 Servings)
- 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: (Roasting Time: 5 Hours)
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.
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.
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