Best Corned Beef Ever with Cabbage, Carrots & Potatoes

March 16, 2014 2 Comments

This was hands down the best corned beef I've made in 20 years! I never thought of baking it, and this year I saw a few recipes that showed it being baked and it intrigued me. So I took the elements I liked from each recipe and took it from there. The meat was juicy and SO tender! I even changed up the traditional cabbage, carrots and potato sides by sauteing and roasting them. It was such a delicious dinner, I won't be waiting for St. Patty's Day next year to make it again.

Start by layering 2 pieces of heavy duty aluminum foil in a baking dish. I criss-crossed them so they would make for good and even wrapping. Next, corned beef tends to be salty, so I rinsed it thoroughly and placed it in the center of the foil. One of the recipes recommended boiling it first to get more of the salt out, I might try that next time.

Place the meat fat side up. Using a few whole cloves, stick them throughout the meat.

Spread a layer of Stout Mustard over the top of the meat. 

And sprinkle some brown sugar over the top of the meat.

Next, wrap the meat up nice and tight, making sure its sealed good on all ends.

Just like a shiny Christmas package. Believe me, it'll feel like Christmas the next time you open it! Stick it in a 350 degree(f) oven and let it roast for 2 hours.

The corned beef is baking, hopefully you're relaxing. About an hour into the baking, you can start the veggies. Boil some whole yellow potatoes and carrots until tender.

Once tender, remove from pot and drain on paper towel.

Brush with olive oil.

Sprinkle with House Blend.

And sprinkle with fresh chopped flat leaf parsley. Set aside until the corned beef comes out of the oven.

Let's start the cabbage. I've never really like the cabbage when it's been boiled in the water with the corned beef, but I still made it because it was traditional. This way makes you want to cook and eat cabbage more often! Saute some chopped bacon, OK, anything with bacon is going to taste awesome, but really this way is so delicious.

Once the bacon starts to get a little color, add chopped onions. 

Cut the cabbage into quarters, cut the core out and slice it into thin strips.

Add the cabbage to the onions and bacon and saute until cabbage starts to become tender.

Add chopped garlic.

And some House Blend to the mix. Continue to cook until cabbage is tender and starts to caramelize.

Cabbage is done! The onions, bacon and cabbage are all nice and caramelized and looking really tasty. Put the lid on and set aside until ready to serve (which is soon, so don't worry, it'll stay hot!).

The house been smelling divine and the corned beef is finally done and out of the oven. Look at all the liquid that cooked out of the meat! Turn your oven on broil.

Place the corned beef on the baking sheet with the prepared carrots and potatoes. Add a little more mustard to the top of the meat and place it under the broiler for 2-3 minutes until it forms a nice crust on the meat and the carrots and potatoes get a light golden brown color.

Ooooh look at that crust!  Yum. Let it rest for a few minutes before slicing into it, giving the juices a chance to settle back in. Be sure to slice against the grain of the meat.

Look, look, look at this!! Oh my goodness, this was so good, the meat was super juicy and very tender. 

The cabbage is tender with bits of crispy bacon and sweet caramelized onions, the carrots and potatoes are crispy on the outside and soft in the center.

A delicious St. Patrick's Day meal, and fit for any other day!

 

RECIPE

CORNED BEEF with CABBAGE, POTATOES AND CARROTS

Prep Time: 20 Minutes

Cook Time: 2 Hours, 5 Minutes

Difficulty: Easy

Serves: 4

Ingredients:

• 2-3 pound corned beef brisket
• 8-10 whole cloves
• 1/4 cup SplenDishes Stout Mustard
• 2 tablespoons brown sugar
• 6 yellow potatoes
• 6 carrots, peeled and cut in half
• SplenDishes House Blend
• olive oil
• 1 tablespoon flat leaf parsley, chopped
• 1 head of cabbage, cored and thinly sliced
• 1 onion, chopped
• 2 garlic cloves, chopped
• 4-6 slices bacon, chopped

Directions:

Preheat oven to 350 degrees(f).

Rinse corned beef thoroughly with water and pat dry with paper towel. Lay 2 pieces of heavy duty aluminum foil, criss-crossed, in a baking dish. Place corned beef, fat side up, in the center of foil.

Pierce top of meat with cloves. Spread Stout Mustard over top and fold foil, creating a tightly sealed pouch on all ends.

Bake for 2 hours.

Boil whole potatoes and carrots until tender. Place on paper towel to drain excess water. Place on baking sheet, brush with olive oil, sprinkle with House Blend and chopped parsley. Set aside until meat is done.

In a large saute pan, add bacon and onion and saute until onions are opaque. Add sliced cabbage and cook until it starts to become tender. Add garlic and 1 tablespoon of House Blend and continue to cook until cabbage, onions and bacon start to caramelize.

Once meat is done, remove from foil pouch (discard the liquid) and place meat on baking sheet with carrots and potatoes.

Switch oven to broil. Brush a little more Stout Mustard on the top and broil meat and vegetables for 2-4 minutes or until golden brown and bubbling.

Let meat rest for a few minutes, then slice against the grain and serve.

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