Oven-Roasted Corned Beef and Cabbage | A Crispy & Flavorful Take
Oven-Roasted Corned Beef and Cabbage | A Crispy & Flavorful Take
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If you love a crispy, caramelized crust on your corned beef, this oven-roasted version is the way to go! Roasting intensifies the flavors, creating a tender inside with a slightly crispy outer layer. Perfect for a hearty meal!
Why Roast Instead of Boil?
???? Concentrates flavors rather than diluting them in water
???? Creates a crispy, caramelized crust
???? Locks in moisture for a tender bite
Ingredients:
- 3 lbs corned beef brisket (with spice packet)
- 1 head of cabbage, cut into wedges
- 4 large potatoes, cubed
- 3 carrots, sliced
- 1 onion, quartered
- 3 cloves garlic, minced
- 2 tbsp Dijon mustard
- 2 tbsp brown sugar
- 1 cup beef broth
- 2 tbsp olive oil
Instructions:
- Prep the Beef: Rinse corned beef under cold water and pat dry.
- Season & Roast:
- Preheat oven to 325°F (163°C).
- Place corned beef in a roasting pan fat-side up.
- Brush with Dijon mustard, then sprinkle with brown sugar for a rich glaze.
- Pour 1 cup of beef broth into the pan, cover tightly with foil.
- Roast for 2.5 to 3 hours until fork-tender.
- Roast the Vegetables:
- Toss cabbage, potatoes, and carrots in olive oil, salt, and pepper.
- After the beef has roasted for 2 hours, add the vegetables to the pan.
- Continue roasting uncovered for 30–40 minutes until caramelized.
- Crisp the Beef (Optional):
- Broil for 5 minutes at the end for extra crispiness!
- Slice & Serve:
- Let corned beef rest for 10 minutes, then slice against the grain.
- Serve with the roasted vegetables and a drizzle of pan juices.
Pro Tip:
For an extra buttery finish, brush the veggies with melted garlic butter before serving!
This oven-roasted corned beef and cabbage recipe is a game-changer for texture lovers. ???? Stay tuned for a garlic butter version next! ????
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