Corned Beef and Cabbage
THE BEST corned beef dinner with cabbage, potatoes and carrots, all roasted to perfection! Best served with mustard.
Ingredients
- 4 ½ pound center-cut corned beef brisket, excess fat trimmed
- 3 tablespoons whole grain mustard
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- Kosher salt and freshly ground black pepper, to taste
- 1 medium sweet onion, sliced
- 1 head cabbage, cut into 2-inch wedges
- 3 tablespoons olive oil, divided
- 2 pounds medium red potatoes, quartered
- 3 large carrots, cut into 3-inch pieces
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Place corned beef in a large bowl and cover with cold water; let stand 1-2 hours. Rinse with cold water and thoroughly pat dry.
- Preheat oven to 325 degrees F. Line a 9 x 13 baking dish with foil.
- In a small bowl, combine mustard, allspice, cloves and 1 teaspoon pepper.
- Place corned beef onto the prepared baking dish. Spread mustard mixture evenly over one side of the corned beef; top with onions. Fold up all 4 sides of the foil over the corned beef, covering completely and sealing the packet closed.
- Place into oven and bake until tender, about 3 1/2-4 hours; let stand covered.
- Increase oven temperature to 425 degrees F. Line two baking sheets with parchment paper.
- Brush cabbage with 1 tablespoon olive oil. Place in a single layer onto the prepared baking sheet; season with salt and pepper, to taste.
- Place potatoes and carrots in a single layer onto the second prepared baking sheet. Add remaining 2 tablespoons olive oil; season with salt and pepper, to taste. Gently toss to combine.
- Place sheet pans into oven, on separate racks, and bake until cabbage is lightly charred and potatoes and carrots are tender, about 30-35 minutes, rotating pans and stirring halfway through baking.
- Thinly slice corned beef against the grain and serve with onions, cabbage, potatoes and carrots, garnished with parsley, if desired.