Roasted Corned Beef and Cabbage
Prep Time: 20 minutes
Cook Time: 5-6 hours
Total Time: 6 hours
Did you know that in Gaelic, the word whiskey means water of life? Even if you aren’t Irish, St Patrick’s Day is the day to act like you are and that means celebrating with an Irish menu. Nothing beats a classic Corned Beef and Cabbage dinner. If you’ve ever prepared it, maybe you boiled the corned beef. You should try roasting it instead! Roasted low and slow, your corned beef will be so tender andflavorful, you won’t believe it. Serve it with Irish Soda bread with Whiskey butter. I swear you’ll be dancing a jig.
Preheat the oven to 300 degrees F
Place the brisket in the center of a roasting pan.
Arrange the cabbage, potatoes, carrots and onions around the sides.
Empty the seasoning packet over the roast, and pour enough water into the pan to about ½ inch high. Cover with a lid or heavy aluminum foil.
Roast for 5 to 6 hours in the preheated oven, until the roast is so tender it can be flaked apart with a fork.
1 (5 1/2 pound) corned beef brisket with spice packet
2 whole head of green cabbage, each quartered
7 large red potatoes, peeled and diced
8 carrots, peeled and diced
2 medium onion, quartered
to you by Amy Tobin
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