It’s Corned Beef Brisket season! Grocery stores make it hard to forget St. Patrick’s Day by stocking their meat cases with corned beef brisket and heads of cabbage. My husband and I didn’t grow up eating corned beef and cabbage on St. Patrick’s Day so when my we were married, I never made dish for us. This year the curiosity of preparing corned beef with cabbage got to me and I finally gave it a try.
I loosely followed this “Corned Beef Brisket with Roasted Vegetables” recipe.
The main difference in what I did and what the recipe suggested was that I used a crock pot to cook my corned beef rather than a roasting pan in the oven. I put the raw corned beef roast into my crock pot along with 2 cans of beef broth and enough water to cover the entire roast. I put 2 teaspoons of peppercorns, 3 bay leaves and the packet of pickling spice in with the roast and liquid and set the temperature on low and let it slow cook for 8 hours.
Here is what it looked like…
I went about with the rest of my day, completely forgetting about this beauty simmering away in the crock pot and about 1 hour before dinner time, I started working on roasting the vegetables.
I peeled 4 whole carrots and diced them into 1/2 long sections. ( I didn’t have parsnips, so I didn’t use them–but I’m sure they would have been a yummy addition to this roasted vegetable mix!) I also diced 1 whole yellow onion to add in some extra flavor to the roasted vegetables. Next I prepared the cabbage. I peeled off the outer leaves and cut the head of cabbage in half, making sure to go through the core. The importance of cutting through the core of the cabbage is to help keep the leaves together when you continue to cut the cabbage into quarters and then eighths. I carefully laid the cabbage eights onto a baking pan and drizzled them each with olive oil, salt and pepper. The carrots and onions went onto a separate smaller baking pan, also drizzled with olive oil, salt and pepper. Both pans were covered with foil and roasted for 30-40 minutes. I checked them after about 20 minutes to flip the cabbage and to stir the carrot/onion medley. My oven was set at 350 degrees.
This recipe from Beef it’s What’s For Dinner also had a Lemon-Mustard Sauce to compliment the roast, but I’ll be honest, I was a bit nervous to try it. Trying the corned beef brisket in itself for the first time was a bold enough move with the dinner. I may be brave the next time I make this dish and actually make the sauce.
When the vegetables were finished, I pulled the corned beef out of the crock pot, let it rest for 10 minutes and then I sliced it across the grain. Note: It will look raw inside, but don’t worry, it’s not! The internal temperature is well above 160 degrees but because it is a cured piece of beef, it will retain the red color. Plate the brisket on a serving dish and arrange your roasted vegetables around it. I made a dish of garlic smashed red-skin potatoes to go along with the meal.
I must honestly say, I was pleasantly surprised with this dish. Corned beef has never really appealed to me (for whatever reasons) but after trying it this year, it’s actually really delicious. It’s also REALLY easy to make! The beef was incredibly tender, it wasn’t overly salty and it had a mild, pleasant flavor from the pickling spice. The roasted vegetables were very flavorful and a nice addition to the tender beef. Another win in my cookbook!
Happy St. Patrick’s Day!
Corned Beef Brisket with Roasted Vegetables___________________________________________________________
Cook Time: 8 hours for the beef brisket, on low in the crock pot and 1 hour for the roasted vegetables
- 1 3-4 pound corned beef brisket (with packet of pickling spice)
- 2 14.5 ounce cans of low sodium beef broth
- Water (enough to cover the roast in the crock pot)
- 2 teaspoons of peppercorns
- 3 bay leaves
- 4 peeled, diced carrots
- 1 diced yellow onion
- 1/2 head of cabbage, sliced into eights
- olive oil, salt and pepper to drizzle on the roasting vegetables
- 5-6 medium red skinned potatoes (to smash and include as a simple side dish)