Corned Beef and Roasted Cabbage, Carrots and Potatoes

I love, love, love corned beef and cabbage.  It makes my Irish eyes smile, okay, I’m not exactly Irish.  I am for one day of the year, nothing wrong in a little role playing.  I even wear Kiss me I’m Irish shirts, I figured I can easily pull it off with red hair and hazel eyes. 

What I don’t love is over cooked veg.  Soggy cabbage, carrots and potatoes aren’t on the top of my list as appealing.  I cook my cabbage the traditional way, although it could be roasted.  However, I like to pour some of the broth over my roasted veg and save the remainder of the broth for soup the next day.

Here we laddies and lassie, Corned Beef and Cabbage Kitchen Witch style, just in time for St. Patrick’s Day.

Ingredients

1 Corned Beef, cooked according to package instructions

1/2 head cabbage, cut into wedges

4 med potatoes, cut into wedges

8 oz baby carrots

Canola Oil

Salt and Fresh Ground Pepper

 

Directions

If you plan on being out of the house all day, you can cook your corned beef in a crock pot.  I like to put my spices in a tea ball or mulling bag, you’ll get all the flavor and not have to strain out the whole spices.

      

Place corned beef in a pot, cover with water and add spice mix, bring the corned beef to a boil and reduce to a simmer for 2 1/2 to 3 hours.

About 30 – 45 minutes before the corned beef is done, pre-heat the oven to 450°.

Drizzle oil on a rimmed baking sheet.

Cut the cabbage into wedges.  And place on the oiled baking sheet.

Cut the taters into wedges.  Add the wedged potatoes and carrots to the oiled baking sheet.

     

Drizzle with a little more oil.

Add Salt and Pepper.  Like the cabbage core in the background.  Apple Cabbage core; Baltimore; who’s your friend? You are!  I never really got that, does anyone know what the meaning of it is?

      

Roast in the oven for 40 – 45 minutes, turning occasionally.  If you notice the cabbage is cooking faster then the potatoes or carrots, you can remove it and then return it back to the bsking sheet for the last few minutes of cooking.

When the corned beef is fork tender (about 2 1/2 to 3 hours) remove the corned beef and let rest for approximately 15 minutes.  Then slice on the bias.

        

To serve place some sliced corned beef in a shallow dish, add cabbage wedge, carrots and potatoes.  Ladle some broth over the top and serve with bread.

 

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8 Responses to Corned Beef and Roasted Cabbage, Carrots and Potatoes

  1. Britany Gauntt March 17, 2010 at 7:47 am #

    following your blog, good stuff!

  2. MarkSpizer May 3, 2010 at 8:02 am #

    great post as usual!

  3. shakey1 March 14, 2012 at 4:40 pm #

    What temp?

    • Giggles March 14, 2012 at 4:49 pm #

      The corned beef is brought to a boil and simmered. The vegetables are roasted at 450f. Thanks for catching that, I updated my post.

  4. Jim Gillen April 21, 2013 at 5:55 am #

    Tried it liked it so much that one of my daughters asked for it, again, as her birthday dinner.

    • Giggles April 21, 2013 at 12:44 pm #

      Jim, I’m so glad that it impressed your daughter so much that she wanted it for her special day! Thanks for leaving a comment.

  5. Kelly March 20, 2014 at 7:03 pm #

    I’m making this now a few days late but we had a birthday party over the weekend and ended up with way to much food to cook it on Monday. My question is should I simmer with the lid on or off or does it matter?

    • Giggles March 23, 2014 at 3:48 pm #

      Kelly, Sorry for the late response, it’s been a busy week for me. When you simmer with the lid on it keeps the moisture in and the fluid levels about the same. Simmering with the lid off will cause the moisture to evaporate, reducing the liquid and giving less volume but a more intense flavor. Either way is actually fine.

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