Roasted corned beef and cabbage (TNT)

Go down

Roasted corned beef and cabbage (TNT) Empty Roasted corned beef and cabbage (TNT)

Post by pstarkoski on Mon May 02, 2016 3:21 am

Roasted Corned Beef & Cabbage

Servings: 8 

Preparation Time: 15 minutes 

Cook Time: 5 hours 30 minutes 


4 lbs corned beef brisket, with seasoning packet

2 Tbs coarse grain mustard

1 head cabbage, cut into 8 wedges

3 - 4 medium carrots, cut into 1" pieces 

6 medium red potatoes, cut into 1” wedges 

2 Tbs extra virgin olive oil 

1 tsp kosher salt 

1/2 tsp black pepper 


1. Preheat oven to 350º. Place corned beef brisket into a medium roasting pan, fat side up. Spread mustard evenly over top of brisket and sprinkle contents of seasoning packet over brisket. Tightly cover roasting pan with aluminum foil and place in oven for 3 hours.

2. Drizzle olive oil over vegetables and toss with salt and pepper. Remove corned beef from oven and drain liquid from pan, reserving about 1/2 cup of juice. Evenly place carrots and potatoes around brisket and top with cabbage wedges. Tightly seal pan with aluminum foil and return to oven for 2 hours.

3. Remove brisket from pan and loosely tent with aluminum foil. Let rest 15 minutes. Slice brisket and serve.


Roasted corned beef and cabbage (TNT) 76204


Number of posts : 13023
Age : 73
Location : Boynton Beach, florida
Job/hobbies : crafts and cooking
Registration date : 2008-12-13

Back to top Go down

Back to top

- Similar topics

Permissions in this forum:
You cannot reply to topics in this forum