Our tender corned beef brisket with roasted potatoes, carrots, and cabbage is so flavorful, you’ll never boil it again!
Course: Entrée
Cuisine: American, Irish
Servings: 6
Ingredients
4lbs.corned beef brisketwith seasoning packet
2T.whole grain mustard
6-8med.red potatoescut into 1” wedges
4-5med.carrotspeeled, cut into 1" pieces
1headcabbagecut into 8 wedges
2T.extra virgin olive oil
Kosher salt and black pepperfor seasoning
1 c.chicken broth
Instructions
Preheat oven to 350 degrees. Rinse corned beef brisket under cold water and pat dry with paper towels.
Place corned beef brisket into a large roasting pan, fat side up. Spread mustard evenly over the top of the brisket and sprinkle with the contents of seasoning packet. Tightly cover the roasting pan with aluminum foil and place in oven for 2 1/2 hours.
Place potatoes and carrots in a large bowl; drizzle with olive oil and season with salt and pepper, toss to coat. Drizzle olive oil over cabbage wedges; season with salt and pepper.
Remove the roasting pan from the oven. Carefully remove the foil and pour the chicken broth around the corned beef. Evenly place seasoned carrots and potatoes around the brisket and top with cabbage wedges. Tightly seal pan with aluminum foil and return to oven for 1½ to 2 hours.
Remove brisket from pan and loosely tent with aluminum foil. Let rest 15 minutes. Slice brisket and serve with veggies.