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Lilly’s Table

 
 
© Lillys-Table.com Photo of Corned Beef & Cabbage
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

over 1 hour

Time
Estimate
over 1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Corned Beef & Cabbage

 

Not originally part of Irish cuisine, this dish is an Irish-American tradition from New England. You will find this pickled beef boiled with potatoes and cabbage throughout the US, especially on St. Patrick’s Day. Our version hangs out in the oven for a few hours instead of being boiled.

Ingredients

  • 1 onion, cut into large chunks/strips
  • 4 carrots
  • 3 lbs corned beef, more or less
  • ¼ cup pickling spice
  • ½ head cabbage, roughly chop
  • 1 lb potatoes, red or yukon
  • ¼ cup dijon mustard, to serve alongside, optional

Serving Size: 6 People

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Preparation Instructions

Preheat the oven to 300.

Cut the onion into cubes and the carrots into chunks. Spread in the baking dish.

Rinse the corned beef and place on top. Sprinkle on the pickling spices. Cover tightly with foil or a lid.

Roast for 2 hours*. Remove the foil and add the cabbage and potatoes. Cover back up.

Continue to roast checking ever 30 minutes until the beef is softened and easy to slice with just a dinner knife.

Serve slices of corned beef with the vegetables alongside. Drizzle on some of the salty pan juices to finish and a dollop of dijon, if desired.

*Depending on the size of your corned beef. Plan on about 45 up to 65 minutes per pound.