Wednesday, March 10, 2021

Easy and Tender Corned Beef, Cabbage, and Roasted Potatoes

 Easy and Tender Corned Beef, Cabbage, and Potatoes


  One of my favorite meals of the year is on St. Patrick's Day. We have Irish in our background and my mom always made corned beef and cabbage for dinner on the holiday. I looked forward to this meal and making sandwiches with the leftover meat all year long! The first year I tried to make it on my own I felt like my corned beef wasn't as tender as I remember growing up. I experimented with different ways to cook it and found a method that results in tender beef, with a crispy crust. I slowly cook it all day in the crock pot and then finish it under the broiler for a few minutes before serving. The top of the corned beef with slightly charred mustard seeds was always my favorite part. You don't have to be intimidated this year to make your St. Patrick's Day meal, I wrote out step by step instructions that are easy and pretty hands off most of the day! 

Easy and Tender Corned Beef, Cabbage, and Potatoes

Serves 4 with leftover corned beef


3-4 LB Uncured Corned Beef Brisket (Trader Joe's or Whole Foods is a good place to look)

2-3 cups of water

10 small red potatoes cut into eighths

1/2 head green cabbage sliced into 1/2 inch slices

3 TBSP olive oil

1 tsp salt

optional- sauerkraut and whole grain mustard on the side


1) Place the corned beef in a large crock pot. If your corned beef comes with a spice packet sprinkle it over the corned beef evenly. If it is a brined corned beef ( Trader Joe's is this year) then pour the liquid in the bag over your corned beef. Use 2-3 cups of water to cover the bottom the crock pot and about 1/2 inch up the side of the corned beef with water. This will help to keep it moist and tender as it cooks. Cook on low for 8-9 hours.

2) About an hour before you want to serve the corned beef line a sheet pan with parchment paper and pre-heat the oven to 400. Place the red potatoes that are cut into eighths on one side of the pan, and the slices of cabbage on the other side. Drizzle everything with the olive oil and salt. Use your hands or tongs to gently toss to make sure everything is evenly coated. 

3) Bake the potatoes and cabbage for 45 min until fork tender and slightly browned. 

4) Remove the cabbage and potatoes from the oven and set to broil.

5) Using tongs and a spatula move the corned beef brisket from the crock pot and place it on top of the potatoes and cabbage. Be careful to keep the yummy seasoning on top, especially the mustard seeds!

note- if you don't have high heat parchment you will want to pull the parchment out from under the potatoes and cabbage before you broil or the paper will burn. :)

6) Place the pan in the oven and broil fro 3-5 minutes watching very closely. I like my corned beef to have a slight crust on top. Broiling it will help to cook the fat on top and also brown the spices a little. Make sure to WATCH CLOSELY so it does not burn!

7) Serve with grainy mustard or sauerkraut! 


The leftover meat is wonderful on a Reuben or in a hash!  

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