Our Roasted Corned Beef and Cabbage recipe only requires one pan and five minutes of prep! While it's roasting, rich flavors comingle and create a juicy, tender dish that will become a family favorite.
Main Ingredients
- 4 pounds corned beef brisket (with seasoning packet)
- 2 tablespoons 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 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Cooking Instructions
Step 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.
Step 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.
Step 3
Remove brisket from pan and loosely tent with aluminum foil. Let rest 15 minutes. Slice brisket and serve.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.
