This St. Patrick’s Day favorite could not be easier and is so tasty. Forget those boiled dinners. This oven-baked dinner is much more flavorful. Roast the corned beef with the cabbage, potatoes, and carrots for an intensity of flavor that will knock your socks off!
Besides the traditional veggies cooked with the meat, I like to serve a side of Irish Colcanan Potatoes, simple Sauteed Haricot Verts, and Boozy Irish Mint Shakes.https://eatsbythebeach.com/boozy-irish-mint-shake/
Why Roast?
Don’t you love corned beef? Its soft, tender texture is mouth-watering, but those tender morsels have such a briny, spiced flavor. Why water those delicious flavors by boiling the life out of it?
Roasting the corned beef in a bit of beer, with the spice packet and vegetables, intensifies and concentrates the flavors. Because it steams a bit in the oven, you still get the moist, tender meat and veggies. It’s the best of both worlds.
Ingredients Needed
3 pounds of raw corned beef roast (in a bag with the seasoning packet)
¼ cup grainy dijon mustard – I like Maille Rich Grainy Dijon, but use whatever you like or have on hand.
3 tablespoons prepared horseradish – not horseradish sauce that you slather onto sandwiches, but the raw, grated horseradish. You can usually find this in your grocery store refrigerated cheese or breakfast meat aisles.
1 head cabbage
4 medium waxy potatoes, cut in half
4 large carrots, peeled and cut into 3 pieces
2 tablespoons olive oil
2 tablespoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 cup Irish beer – I used Guinness.
What Is Corned Beef?
Corned beef is a brisket cured in a brine of salt, sugar, and many spices. It also has a ton of nitrates-which are not healthy. It should be okay once or twice a year.
To make this dish even more flavorful, we’ll roast the cabbage and vegetables in the oven with beer and the spice packet, so it gets yummy caramelized edges, a mellow flavor, and a tender texture.
Steps To Make This Recipe
- Rinse the meat, but save the spice packet. Pat the meat dry and put it on aluminum foil.
2. Rub mustard and horseradish over the meat. Sprinkle the spice packet over the meat.
3. Add the cabbage wedges, potatoes, and carrots.
4. Drizzle olive oil over the top of both the meat and veggies.
5. Sprinkle the saved spice packet, garlic, salt, and pepper over everything.
6. Pour the beer around the meat and vegetables.
7. Roast until tender.
More St. Patrick’s Day Recipes To Try
- Dublin Coddle
- Irish Boxty (aka potato pancakes)
- Irish Potato Leek Soup
- Raspberry Irish Stout Brownies
Oven Roasted Corned Beef And Cabage
This St. Patrick’s Day favorite is so tasty and easy that it’ll make you forget those bland, boiled dinners.
- Author: Millie Brinkley
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Total Time: 3 hours, 25 minutes
- Yield: Serves 4
- Category: Main Dish
- Method: Bake
- Cuisine: Irish
Ingredients
3 pounds raw corned beef roast (in bag with seasoning packet)
¼ cup grainy dijon mustard
3 tablespoons prepared horseradish
1 head cabbage, cut into thick slices
3 carrots, peeled and cut into 3 pieces
3 waxy potatoes, washed and sliced in half
2 tablespoons olive oil
2 tablespoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 cup Irish beer – I used Guinness
Instructions
Remove the corned beef from the bag. Rinse the meat well under cold water and pat it dry with paper towels. Save the spice bag and set it aside.
Preheat the oven to 325 degrees.
Place 2 large sheets of aluminum foil on a flat surface in a crisscross pattern.
Lay the corned beef in the middle of the foil.
Rub all sides of the beef with the mustard and horseradish. Place the fat side up in the middle of the foil packet. You may want to gather the foil around the meat to create a lip.
Layer the vegetables around the meat.
Sprinkle the meat and veggies with the spice packet, garlic, salt, and pepper.
Partially roll the foil up around the meat, forming a packet.
Pour the beer around the meat and vegetables.
Continue to roll the foil into a packet with a one-inch opening around the top.
Place the foil packet on a rimmed baking sheet.
Bake in the preheated oven for about 2-hours.
Carefully pull the opening of the foil back to expose about another inch of the meat and vegetables.
Use a spoon to baste the top of the meats and vegetables with the beer and juices in the bottom of the foil packet.
Continue to bake for another hour or until a meat thermometer reaches 165 degrees.
Remove the meat from the packet and allow it to rest for 5 minutes.
Slice into thin slices across the grain of the meat.
Serve with the vegetables and drizzle some accumulated pan juices and beer over the beef.
Keywords: St. Patrick’s Day favorite, roasted dinner, corned beef recipes, cabbage steaks, roasted cabbage, holiday meals, St. Patrick’s Day, family favorites