Happy St. Patrick’s Day!
I’ve never made corned beef before and I was excited to try it out this year. I thought about baking it or roasting it but I decided to go the traditional route and boil it. I have to say, boiling meat seemed a bit strange to me but I was pleasantly surprised when I ate it because it turned out tender, juicy and delicious. I served the corned beef with cabbage, potatoes and carrots. I sautéed the onions and cabbage with olive oil and minced garlic for a simple but flavorful side dish – much better than soggy cabbage. Instead of boiling the carrots and potatoes, I decided to roast them with simple seasonings and olive oil, they turned out perfect. This was a delicious meal that we all enjoyed, my kids especially loved the corned beef. I served the meat with whole grain mustard and sweet and spicy mustard – both were terrific dipping sauces.
- 2 lb corned beef with seasonings
- 2 cups of shredded green cabbage
- 1/2 sweet yellow onions, diced
- 1 clove of garlic, minced
- 2 tbsp olive oil (divided)
- Sea salt and freshly cracked pepper, to taste
- Pinch of crushed red pepper
- 5-6 carrots, peeled and cut in half
- 10-15 baby fingerling potatoes
- 1 tsp fresh parsley, chopped
Place the pre-seasoned corned beef into a Dutch oven, fat side up, and cover with water. Simmer for 1 hour per pound or until a meat thermometer reads 180 degrees.
Remove corned beef from water and let rest for 10 minutes before slicing into thin slices.
Roasted Carrots and Baby Fingerling Potatoes:
Preheat the oven to 375 degrees. Line a baking sheet with tinfoil (for easier cleanup) and spray with olive oil cooking spray. Add the carrots and potatoes to the baking sheet and drizzle 1 tablespoon of olive oil onto veggies then season with sea salt and freshly cracked pepper, toss to coat evenly. Place into the oven and roast for 25-35 minutes, until carrots and potatoes are fork tender. Remove from the oven.
Sautéed Cabbage and Onions:
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the onions and sauté for 2-3 minutes then add the shredded cabbage and season with sea salt and freshly cracked pepper. Cook, stirring often, until tender, about 3-4 minutes; add the minced garlic and stir constantly for 1 minute. Serve immediately.
Fill each plate with slices of corned beef, roasted potatoes, carrots and sautéed cabbage. Top the potatoes and carrots with chopped parsley. Serve the corned beef with whole grain mustard or sweet and spicy mustard for dipping. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net