Description
A classic dish featuring tender corned beef brisket and a medley of root vegetables, perfect for celebrating St. Patrick’s Day or enjoying a hearty family dinner.
Ingredients
Scale
- 3–4 lb corned beef brisket
- 1 head of cabbage, chopped
- 4–5 carrots, cut into chunks
- 4–5 potatoes, quartered
- 1 onion, quartered
- 2–3 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Water or beef broth
Instructions
- Preheat your oven to 300°F (150°C). Rinse the corned beef brisket under cold water and place it in a large roasting pan.
- Add the chopped vegetables—cabbage, carrots, potatoes, and onion—around the brisket.
- Drizzle olive oil over the vegetables, season with salt, pepper, and minced garlic. Pour enough water or beef broth into the pan to cover the bottom. Cover the roasting pan with aluminum foil.
- Roast for about 3-4 hours, or until the beef is fork-tender.
- Remove the foil and increase the oven temperature to 400°F (200°C) for an additional 30-40 minutes until browned. Let the corned beef rest for 10-15 minutes before slicing.
Notes
For extra flavor, consider adding herbs like thyme or rosemary. Cut brisket against the grain for tenderness.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg